When I was a little girl I loved being in the kitchen with my Mom and watching her cook. She is an excellent cook and baker and always made everything from scratch. I wish I had paid better attention to how she did everything in the kitchen and I really wish I had asked more questions because when I became an adult and moved out, I did not know how to cook very many things. I barely knew the basics and for the first two years ate a lot of spaghetti and broiled chicken breasts. I remember calling Mom in a panic the first time I wanted to make egg salad sandwiches, I didn't know how to boil an egg!
My saving grace came in the form of a beautiful white cookbook called "Joy of Cooking".
As you can plainly see, this book is well used. The binding is broken, the book is split in half, there are many ripped pages, most every page is splattered and stained! To me, Joy of Cooking is more than a cookbook, it is the bible of cooking. I spent many hours reading about different ingredients and how they work in a recipe, how to cook certain cuts of meat, how to do all of the "basics" in cooking. Between all of my calls to Mom and reading this book, I became the cook and baker I am today!
For my blog today I will share my favorite recipe from this cookbook and what is likely the easiest recipe ever. Sour cream coffeecake! This was one of the first recipes I made out of the cookbook and one that I make on a regular basis. I made it for breakfast yesterday and I have to tell you that my oldest son ate half of the coffeecake all by himself! It is almost gone and I only got a little square!
This recipe is easy and yummy and tastes fabulous with a strong cup of coffee (since there is no coffee in the coffee cake)! I hope you all love this recipe as much as the boys and I do!!
SOUR CREAM COFFEECAKE
Preheat oven to 350 degrees F.
Prepare streusel and set aside:
2/3 cup all-purpose flour
2/3 cup packed brown sugar
2/3 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons butter, melted
Whisk together thoroughly and set aside:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Combine in another bowl and set aside:
1 1/4 cups sour cream
1 teaspoon vanilla
In a large bowl, beat on high speed until lightened in color and texture, 3-4 minutes:
4 tablespoons butter
1 cup sugar
Beat in 1 at a time:
2 large eggs
Add the flour mixture in 3 parts, alternating with the sour cream mixture in 2 parts, beating on low speed and scraping the sides as necessary. Spread into a greased 13x9 inch pan. Sprinkle with streusel. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm!
Recipe from Joy of Cooking