Java, Joy & Coffee Cake.
My siblings and I drank Sanka after school when I was 9. That was good stuff...back then! I remember coming home on Fall afternoons looking forward to pouring a little orange packet into a mug filled with steaming hot water...then adding cream and sugar by the spoonfuls. I've been a coffee fan ever since. Only now, it's never instant. Husband thinks I'm addicted. I think it's a simple pleasure. So is this coffee cake!
I was amazed how quick this Sour Cream Coffee Cake went together. It tastes good, and of course, goes well with a fresh cup of java. Don't worry non-coffee drinkers, there is none in this recipe. Having never made coffee cake before, I did expect it as an ingredient.
Here is the Recipe: (adapted from Recipezaar, by Bert)
4 tablespoons butter (softened)
1/2 cup sugar
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
7/8 cup sour cream
1/8 cup brown sugar
3/4 teaspoon cinnamon
1/8 cup chopped pecans
• Preheat oven to 350 degrees
• Grease and flour an 8 inch round cake pan
• Sift dry ingredients in a small bowl
• In a larger bowl, combine butter and sugar
• Add in the egg and vanilla
• Beat well
• Stir in dry ingredient mixture
• Fold in the sour cream
• Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean