Desserts or WHAT?!

Coffee Cake

A/N so far nobody is telling me what kinds of cakes they want me to do (since it was just published... not blaming anyone) I'm just going to pick a random cake. So go on and read it! Just like last time..... tell me what kinds of cakes you want me to do next. ;)

Imagine:

After a tiresome day as a teacher, you decide to stop by at local cafe. You sit down, stretching your sore legs. After awhile you get up again (sorry if this doesn't sound real to you....) and order your all-time favorite dessert, coffee cake! When you finally get your order, you go back to your seat. Picking up your fork, you "slice" off a piece of your cake and gingerly put it in your mouth. A sweet taste exploded in your mouth, teasing your taste buds. No longer caring about what you looked like, you swallowed the whole cake with one satisfying gulp. Yum!

Ingrediants

Cake:

• 2 sticks butter, at room temperature, plus more for greasing

• 2 cups all-purpose flour, plus more for dusting

• 2 cups granulated sugar

• 2 large eggs

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup sour cream

• 1 teaspoon vanilla extract

Streusel Mixture:

• 1/2 cup finely chopped pecans

•1/2 cup light brown sugar, packed

• 1 1/2 teaspoons ground cinnamon

Glaze:

• 1 cup confectioners' sugar

• 1 1/2 tablespoons milk, plus more if needed

• 1/2 teaspoon vanilla extract

Directions:

For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.

Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.

For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon.

Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.

For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extracat together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.

A/N TA DA!!!! did i make you hungry? In the " What's in this book" I did say I would try to add history... Right now, I can't find one so bare with me! Just saying... The picture I put in the Media is actually what it is supposed to look like when finished. 

        Hugs,

                Annasophia

"Sour Cream Coffee Cake Recipe : Trisha Yearwood : Food Network." Sour Cream Coffee Cake Recipe : Trisha Yearwood : Food Network. N.p., n.d. Web.