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

batter

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