The leaves are beginning to fall from the trees and the atmosphere in the house is turning into quite the holiday mood. The weather has been in the 50's and 60's the past few days, which has been quite delicious!
Caleb's birthday was last week and this called for a special breakfast. Mary decided on this fabulous Cinnamon Coffee Cake! It was so delightfully scrumptious. If you try it, I can almost promise, you'll make it more than once! Now to share this fabulous recipe with you. :-)
Glazed Cinnamon Coffee Cake
1 cup butter, softened 2-3/4 cups sugar, divided
4 large eggs, room temperature 2 teaspoons vanilla extract
3 cups all-purpose flour 1 teaspoon baking soda
1 teaspoon salt 2 cups sour cream
2 tablespoons ground cinnamon 1/2 cup chopped pecans
1 cup confectioner’s sugar 2-3 tablespoons milk
1 teaspoon vanilla
In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
Spoon a third of the batter into a greased 9 x 12 pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. (Mix up glaze while cake is baking).
Bake at 350° for approximately 60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and drizzle glaze over hot cake. Allow to cool for 15 minutes before eating. Serve while still warm.
This plate of light, fluffy goodness was made complete with a pint of fresh, creamy milk from our Jersey cows. :-) Yum!
Resist the urge to go back into the kitchen for thirds. I tried. I tried really hard. and.. well.. It's made for a very tasty breakfast. (Makes a fabulous dessert too!) I hope you enjoy a piece or two of this scrumptious Coffee Cake. Let me know what you think. :-)
Breathe in every second of this lovely autumn season, friends!
(Original recipe from Taste of Home. Recipe was tweaked by Mary Polder. She added glaze and used pecans instead of walnuts).