My mother is a self-professed coffee-cake snob, (a clam chowder snob too, but that's for another post). This is and has always been her favorite. Today I'm making it for my cute husband (who has many favorites from my mom's receipe box!). And, I'm sharin
g it with you. I'm sure we've all gotten blog receipes and most include a great link to a "printable" but I don't know how to do all that so you get the receipe here with photos (!) but if you want to make it yourself, you'll have to simply write it down. Believe me, it IS worth it.
1/2 cup softened butter - real stuff
2 eggs beaten
1 cup sugar
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
In a bowl, mix together the flour, salt, baking powder and soda; set aside.
Cream the butter and sugar, add the eggs, sour cream, and vanilla (I have substituted almond extract for the vanilla ... a really great taste!)
With the mixer on low/med, slowly add the dry ingredients, until well-blened.
Filling: 1/2 cup chopped nuts - I've used walnut and pecans
1/8 cup brown sugar and 1/8 cup white sugar, 1 generous teaspoon cinnamon - mix together.
In a "prepared" bundt pan - I use PAM, sprinkle a couple of tablespoons of the filling and shake it around. This will end up being on the top of the coffee cake.
Pour 1/2 the batter, sprinkle with the filling. Pour in the rest of the batter.
Bake at 325 for 45 minutes. Cool for 30 minutes, loosen the edges with a knife and invert on a cooling rack.
Make some coffee and cut a big chunk of cake. Find a quiet spot and ENJOY!
If you happen to speak to my cousin, tell her you tried Aunt Charlotte's yummo coffee cake!
A little family humor ... my youngest daughter always thought it was called a BUTT PAN because the shape sort of looked like ... well ...