My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Friday, January 6, 2012

Sour Cream-Raisin Coffeecake

In searching through my freezer this morning I discovered, I have nothing, nothing in reserve. No cookie dough, no Rum Cake, no Hot Brown, no meatloaf, zero for emergency food. This makes me nervous. What would I do if there were an unexpected death! If nothing else I'm making and freezing this old favorite coffeecake. At least it's a start.

Sour Cream Coffeecake
1 coffeecake
print recipe

1/2 cup butter
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 cup white raisins

Cream together butter and 1 cup sugar in large bowl of mixer. Add eggs, beating well after each, then add sour cream and vanilla. Sift flour, baking powder, and soda together three times; add to batter and mix well.

Spread half the batter in greased 12 x 8 x 2-inch baking dish. Sprinkle with mixture of 1/4 cup sugar, the cinnamon, and raisins. Carefully spread remaining batter over that. A small spatula does this best, without tearing up the layer underneath.

TOPPING
Combine 1/4 cup light brown sugar, 1 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/3 cup chopped pecans or walnuts. Sprinkle evenly over batter, then drizzle 1-1/2 tablespoons melted butter over top. Bake at 325 degrees F. (350 if using metal pan) for about 40 minutes, or until cake tests done. Freezes beautifully.

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