I am now officially on Spring Break! I’ve been so ready for a break and yesterday it was fun to get a lot of cleaning and laundry and crafting stuff done. Today, we’re in Easter preparation- we had an awesome family breakfast at Zach’s grandparents’ house this morning and now I’m baking a coffee cake to take to church tomorrow for our potluck brunch.
This cake is a family tradition and we had it every Easter morning growing up. And today, I’ll share the recipe with you. It’s quick, easy and really delicious. 🙂
Here’s what you’ll need:
1 cup softened butter 1/2 tsp. vanilla
2 cups white sugar 2 cups flour
2 eggs 1 tsp. baking powder
1 cup sour cream 1/4 tsp. salt
2 tsp. brown sugar 1/2 tsp. cinnamon
1/2 c. chopped pecans
Step 1: Cream butter, sugar and eggs in the mixer until they’re fluffy. Then, mix in the sour cream.
Step 2: Fold in vanilla, flour, baking powder, and salt.
Step 3: Grease and flour an angel food cake pan or a bundt pan.
Step 4: Add half the batter into the bundt pan. You’ll have to spoon it in and spread it around evenly.
Step 5: Mix the topping ingredients together. Then, sprinkle it evenly around on top of the batter. Add the rest of the batter on top of that and then bake at 350 degrees for 50-60 minutes.
Watch it carefully the last 10 minutes or so. It can over bake easily. Allow to cool in the pan for a while before turning it out onto a serving platter. Slice into pieces and enjoy! (It’s really good with coffee!)
Have a blessed, joy-filled Easter-