The most basic and powerful way to connect to another person is to listen. Just listen. ~ Rachel Naomi Remen
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
The holiday season was officially over with the Minnesota Boychoir January concert at St. Paul Landmark Center last week… and when I finished my puzzle. I have done a jigsaw puzzle over holiday break for many years, and this one of Falling Water that I received as a Christmas gift was one of the most enjoyable… putting together the pieces was like another visit to this magical place.
RECIPE OF THE WEEK
This week’s recipe is from our annual New Years’ brunch with dear friends. I found my taste buds dreaming about this coffee cake from the food network this week… time to share it here so I can find it again!
SOUR CREAM COFFEE CAKE
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
- 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
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
Use an electric mixer to cream the 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.
Mix the streusel in a separate bowl, combining the pecans, brown sugar and cinnamon. Set aside.
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.
Mix the glaze when the cake is completely cooked. Stir the confectioners’ sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.
