{"id":2176,"date":"2014-07-19T06:08:58","date_gmt":"2014-07-19T13:08:58","guid":{"rendered":"http:\/\/aysontespli.ca\/?p=2176"},"modified":"2014-07-19T06:18:28","modified_gmt":"2014-07-19T13:18:28","slug":"sour-cream-coffee-cake","status":"publish","type":"post","link":"http:\/\/aysontespli.ca\/?p=2176","title":{"rendered":"Sour Cream Coffee Cake"},"content":{"rendered":"

Sometimes I buy Sour Cream; I don’t know why I do this, no one here really likes it. I must have bought it because a recipe called for a bit of it leaving me with a whole lot to use up! That lil tub of sour cream kept was right at eye level in the fridge so each time I opened the fridge I would say to myself, “Right, I have to make something with that sour cream.” Well, I finally did something with it! \u00a0I turned to my friend, Betty Crocker, and she came through!You can find the original recipe at Betty Crocker <\/a>. I keep not one, but two Betty Crocker cookbooks in my kitchen; it was fabulous being able to look at a printed recipe instead of having to scroll through the recipe as needed on my iPhone! \u00a0I did follow this recipe to the T, for a change…next time I might try adding some steamed apples? hmmmm! \u00a0 A super moist Sour Cream Coffee Cake that was well received by all.<\/p>\n

\"coffee<\/a>
Wonderfully moist coffee cake<\/figcaption><\/figure>\n

Brown Sugar Filling
\n1\/2 cup packed Brown Sugar
\n1\/2 cup chopped Nuts – I used Slivered Almonds
\n1 1\/2 teaspoons ground<\/p>\n

Cinnamon Batter
\n1 1\/2 cups Sugar
\n3\/4 cup Butter, softened
\n1 1\/2 teaspoons Vanilla
\n3 large Eggs
\n3 cups Flour
\n1 1\/2 teaspoons Baking Powder
\n1 1\/2 teaspoons Baking Soda
\n3\/4 teaspoon Salt
\n1 1\/2 cups Sour Cream<\/p>\n

Vanilla Glaze
\n1\/2 cup Powdered Sugar
\n1\/4 teaspoon Vanilla
\n2 – 3 Tablespoons Milk<\/p>\n

Preheat oven to 350F.
\nGrease bottom and side of Bundt pan or two Loaf Pans (9×5). Lightly dust with flour, tapping out excess.<\/p>\n

Prepare Brown Sugar Filling: In a small mixing bowl, mix together brown sugar, chopped nuts and cinnamon. Set aside.<\/p>\n

In medium mixing bowl combine flour, baking powder, baking soda and salt. Set aside.<\/p>\n

In mixing bowl cream together butter and sugar until smooth.
\nAdd vanilla and eggs, mixing well after each egg is added; cream until light and fluffy.
\nAdd 1\/3 of the flour mixture and stir just until all the flour is moistened. Scrape down sides of bowl.
\nAdd half of the sour cream and mix well. Scrape down sides of bowl. Add another 1\/3 of flour mixture and stir just until flour is moistened. Scrape down sides of bowl.
\nAdd remaining sour cream and mix well. Scrape down sides of bowl. Add remaining flour and stir until all flour is moistened. \u00a0Scrape down sides of bowl. Increase speed on mixer and beat for 1 minute.<\/p>\n

For Bundt pan, spread 1\/3 of the batter (about 2 cups) in prepared pan, then sprinkle with 1\/3 of Brown Sugar Filling; repeat twice.
\nFor loaf pans – spread 1\/4 of the batter (about 1 1\/2 cups) in each pan, then sprinkle each with 1\/4 of Brown Sugar Filling; repeat once.<\/p>\n

Bake Bundt cake \u00a0for about 1 hour,\u00a0\u00a0Loaves for about 45 minutes, or until toothpick inserted near centre comes out clean.
\nRemove from oven, place on wire rack and cool for about 10 minutes.
\nRemove from pan(s) and place top side up on wire rack.
\nCool for about 10 minutes longer before finishing with Vanilla Drizzle.<\/p>\n

Vanilla Drizzle Mix all ingredients until smooth and drizzling consistency.<\/p>\n

Oh, and by all means, do have this for Breakfast! \u00a0I added a bit of Cottage Cheese and a handful of fresh Blueberries to make it a lil bit healthier!<\/p>\n

\"sour<\/a>
Sour Cream Coffee Cake for Breakfast!<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Sometimes I buy Sour Cream; I don’t know why I do this, no one here really likes it. I must have bought it because a recipe called for a bit of it leaving me with a whole lot to use up! That lil tub of sour cream kept was right at eye level in the … Continue reading Sour Cream Coffee Cake<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,11],"tags":[],"class_list":["post-2176","post","type-post","status-publish","format-standard","hentry","category-follow-me-through-my-cooking-journey","category-coffee-cake"],"_links":{"self":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/2176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2176"}],"version-history":[{"count":5,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/2176\/revisions"}],"predecessor-version":[{"id":2184,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/2176\/revisions\/2184"}],"wp:attachment":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2176"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}