Who out there loves a decadent breakfast cake with a rich cup of coffee? I know I do!
This is one of the first coffee cakes I had ever tasted. It was one of those recipes that mom got from a recipe exchange at her work many, many years ago.
I can still envision the warm scent of cinnamon coming from the oven the day that she made this cake. I could not wait for it to cool so that we try it.
One bite and I was hooked!
This sour cream coffee cake is so moist and delicious, filled with a cinnamon sugar and pecan crumble. What’s not to love??
Sour Cream Coffee Cake:
- 1/2 cup unsalted butter
- 1/2 cup margarine
- 2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1/2 teaspoon vanilla
- 2 cups sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup finely chopped pecans
- 1 teaspoon cinnamon
- 3 heaping tablespoons light brown sugar
Preheat oven to 325 degrees. Cream together butter, margarine,sugar, eggs, sour cream and vanilla. Add flour, baking powder and salt. Mix well. In a separate bowl mix pecans, cinnamon and brown sugar. Grease and flour springform pan or angel food cake pan. spread half of the cake batter mixture in pan. sprinkle half of the sugar mixture over it and swirl into batter with a knife. Add the rest of the batter and remainder of sugar mixture. Swirl again. Bake one hour. Let stand 10 minutes before removing from pan. If desired, after cake cools sprinkle with powdered sugar.
One of my favorite things for breakfast….. Uh, I mean one of my favorite “Healthy” things to have for breakfast are these yummy Greek yogurt, berry and granola parfait’s. (My most favorite would be a delicious French pastry and a Cappuccino!)
But seriously, these yogurt parfaits are super yummy.
The granola recipe, I found a few years back, in an issue of Food Network Magazine. I was reminded of it when a friend asked for my favorite granola recipe. Click on the link below for the recipe.
Coconut, Sour Cherry and Pistachio Granola
Once I have made the granola and let it cool, I then layer plain Greek yogurt (I like to use Fage) with a bit of honey added to it, fresh berries (raspberries and blueberries are my favorite but use whatever you like) and then top with the homemade granola.
These would be great served with Healthy Banana Blueberry Muffins (In a previous post).
I also use this granola in a cookie recipe from The Pioneer Woman, Ree Drummond. Click on the link below for cookie recipe.
I hope everyone had a wonderful Fourth of July!
Mine was uneventful, which is fine by me. My dog, on the other hand, was not impressed by all of the fireworks going off throughout the neighborhood. Once I peeled her off the ceiling and let her know we were not being ambushed, she began to relax.
Earlier in the day I found these giant blackberries and just had to bring some home.
They are the inspiration for my Bread Pudding Cups with Blackberries. I wanted to make a dessert that was simple and comforting ( like cobbler or shortcake) yet decadent. The combination of juicy blackberries in a rich bread custard, drizzled with a white chocolate sauce laced with limoncello, definitely fits the bill.
I can’t wait for you to taste it! Yum!
Summer Bread Pudding Cups with Blackberries and White Chocolate Limoncello Sauce:
- 7 cups cubed bread ( I used Croissants ) Brioche or Challah would be great as well
- 4 eggs, beaten
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice ( a blend of cinnamon, cloves, nutmeg, cardamom, lemon, allspice, ginger)
- 1 1/2 cups blackberries
Place bread cubes in a large bowl. In a mixing bowl whisk together remaining ingredients except blackberries. Pour mixture over bread cubes and toss to coat. Let soak for about 15 minutes.
Meanwhile preheat oven to 350 degrees. Place paper cups into a cupcake tin. Once bread has soaked fold in blackberries. Fill cups about 2/3 full with bread mixture making sure to get some blackberries in each cup. There will be a bit of leftover liquid in the bowl. Evenly disperse liquid in each cup.
Bake 350 degrees for 25-30 minutes.
Cool completely before serving. Drizzle with White Chocolate Limoncello Sauce and garnish with more blackberries.
White Chocolate Limoncello Sauce.
- 5 ounces good quality white chocolate chips
- 1/2 cup heavy cream
- 2 teaspoons Limoncello
- 1/2 teaspoon fresh lemon juice
Place chocolate chips in a bowl. Heat heavy cream just till boiling and remove from heat. Pour hot cream over chocolate and then whisk until melted and thoroughly blended. whisk in Limoncello ans lemon juice. let sauce cool a bit to thicken. Whisk again and pour over cooled bread pudding cups.