Friday, October 22, 2010

In the Kitchen: Sweet Start to the Weekend

To follow up yesterday's post on confidence and food - and knowing when and where to indulge, here's a bit of sweetness to start your weekend off right.  One of the baked goods I featured in my baking & brunching post, this coffee cake recipe is perfect for a chilly Sunday morning (with a bit of yogurt and fruit to balance out your breakfast) or as a little afternoon treat.  It's my grandmother's infamous recipe and thus, I hand it down with love and care.  I used my new, no fuss Breville stand mixer to whip it up in light-speed time before brunch-goers arrived.  
Here's to a warm and cozy weekend! 

Sour Cream Coffee Cake
12-14 slices

nut mixture
1/4 cup brown sugar
1/4 cup chopped nuts
1 tbsp. white sugar
1.5 tsp. cinnamon
1/2 cup butter
1 cup sugar
2 eggs 
1/4 teaspoon lemon juice
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream

Preheat oven to 350.  In the bowl of a stand mixer or a regular mixing bowl, cream butter and sugar and beat until light and fluffy. Beat in eggs one at a time. Blend in vanilla and lemon juice. Whisk together flour, baking powder and baking soda. Add flour mixture to egg-sugar mixture and blend in sour cream. Pour half of the batter into a buttered loaf pan and sprinkle the brown sugar-nut mixture over top.  Add the remaining half of the batter.  Bake for 45 minutes to an hour.
the Breville stand mixer...clean and simple baking


Anonymous said...

do you like the Breville better than a Kitchenaid?
I am thinking of getting a new mixer - can you do bread?

Marissa Lippert said...

Hi Greg! I actually have both a Kitchenaid (a lovely hand-me-down from my mother) and the Breville. They're both excellent but the Breville seems slightly easier to use/clean.