I love to make new and unique recipes but there is something very comforting about making the old and familiar recipes that I've made for years. Last week, I made a recipe and a half of this coffee cake batter. I made a traditional bundt coffee cake and a dozen mini bundt cakes for Easter morning. Pecan Sour Cream Coffee Cake Streusel 1/2 cup pecans, ground fine 3 Tablespoons brown sugar 1 Tablespoon flour 1 teaspoon cinnamon Cake 1 cup butter, softened 6 eggs 1 3/4 cups sour cream 1 1/2 teaspoons vanilla 1/4 cup maple syrup 3 cups flour 1/2 cup pecans, ground fine 1 ¼ cups sugar 1 ½ Tablespoons baking powder 1 ¼ teaspoons baking soda 1 teaspoon salt Glaze 1 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon cinnamon
Invert and cool completely before removing from pan. Combine glaze ingredients and drizzle over cooled cake. I also made some of my coffee cake into mini bundt cakes. We ate these in the car on the way to Stone Mountain park on Easter Sunday. If you have a great recipe that you consider to be an "oldy but goody" - send it to me. You just never know when it might show up on the blog.
Ciao!
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