Good morning blog hopping friends, how are you today? I'm very excited, today is Sandy's day to share a project. I've admired her work for years and we all know her fabric for Moda is delicious!
Yesterday I loved all the stories and old photos. Maybe it's because I grew up here in the Wild West , but I have only a few childhood pictures of Christmas. Maybe it's because in California the weather is always nice and I can't tell the Christmas pictures from any others?
Today we're sharing recipes. YUM. There are lots of picky eaters in my family, so after a few years, I ended up just keeping it pretty basic. Not that I didn't spend a few years channeling my inner Martha Stewart way back when she was on PBS. I could go on and on about her Tobacco Barn all decorated for the holidays. But back to today! I'm sharing my Sour Cream Coffee Cake recipe. It's great served right from the oven or bake it ahead and serve it up Christmas morning so you don't have so much to do first thing!
1/2 cup walnuts
1 tsp cinnamon
1 1/2 c sugar
2 1/4 c flour
2 tsp baking powder
1/2 tsp baking soda
1/3 c butter
1/3 c vegetable oil
2 large eggs
1 c sour cream
2 tsp vanilla
Mix walnuts, cinnamon and 1/2 cup of the sugar and set aside.
Grease an 9 inch spring form pan. This can also be baked in a 10 in tube pan.
Preheat oven to 350.
Combine flour, baking powder and baking soda in a small bowl.
Mix butter, oil and sugar till well mixed, add eggs one at a time. With mixer on low, add flour mix, sour cream and vanilla. Pour half in a pan, sprinkle with half sugar/nut mixture, spoon dollops of batter to cover and sprinkle with remaining sugar/nut mix.
Bake 60 -65 minutes till tester comes out clean. Cool for 10 minutes then remove from pan.
Sorry that I didn't make one up for you to show it off. But it's just Bret and I here and neither of us needs to be eating a whole coffee cake!
See you back here tomorrow peeps.