Classic Sour Cream Coffee Cake

TL's Notes: 3/14/11 Sis made this this weekend when we went over for the Love and Respect Seminar at Bethel Church. It was to die for... Greg loved it! I will make it for small group next week and hopefully remember to take my own picture!!

Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.

Filling

1/2

cup packed brown sugar

1/2

cup chopped pecans

1 1/2

teaspoons ground cinnamon

Coffee Cake

3

cups Gold Medal® all-purpose or whole wheat flour

1 1/2

teaspoons baking powder

1 1/2

teaspoons baking soda

3/4

teaspoon salt

1 1/2

cups granulated sugar

3/4

cup butter or margarine, softened

1 1/2

teaspoons vanilla

3

eggs

1 1/2

cups sour cream

Light Brown Glaze

1/4

cup butter

2

cups powdered sugar

1

teaspoon vanilla

1

to 2 tablespoons milk

1. Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
2. In small bowl, mix all Filling ingredients; set aside.
3. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
4. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
5. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.

   

     6.    Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Makes 16 servings

Mulberry Crisp from the PigPen Tree

INGREDIENTS:

4 Cups of Mulberries

Crisp:

2 cups flour

2 cups of rolled oats

1 1/2 cups of brown sugar

1 1/2 cups of butter (cold)

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

DIRECTIONS:

Preheat the oven to 350.

Combine flour, oats, brown sugar, cinnamon and nutmeg. Cut in butter until crumply. Press half (1/2) of misture in the bottom of a 9x13" pan.

Cover with berries.

Sprinkle remaining crumble misture over the berries.

Bake in the preheated oven for 30 - 40 mintues, or until the fruit is bubbly and topping is golden brown.

Tara’s Notes:  Frozen are actually better since they have “broken down” a bit. If you want more crisp and less berries, use the 4 cup bag of berries and all remaining ingredients stay the same.

If you want more berries, use a 4 and 2 cup bag and all remaining ingredients stay the same. The “crisp” ingredients can easily be made up the day before and put in the fridge. If you would like to take it to a potluck, bake just before leaving and transport in a Pyrex insulated carrier! Stays warm for a long time especially if you bake it in a Pampered Chef Rectangular Baker!