It is breakfast. You want something to go with your bacon, scrambled eggs and coffee. It is old-fashioned, simple and good for the day– It’s coffee cake. It’s not fancy, just simple, keeping it simple…
Sour Cream Coffee Cake ~
~ adapted from Taste of Home ~
Cream together 1 cup softened butter and 1 1/2 cup sugar.
Add 3 eggs, one at a time, beating well after each addition.
Beat in 1 teaspoon almond extract,
1 teaspoon vanilla extract,
and 1 teaspoon pure lemon juice.
Combine 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon baking soda. Add to creamed mixture alternately with 1 cup sour cream.
Spread half of the batter in a greased and floured 10-inch tube pan…
… or in two 5-inch flute pans that are greased and floured– cuter!
Make a well in the center of the batter. Combine filling ingredients and sprinkle into the well of the batter. Carefully cover with remaining batter.
Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes on a wire rack before turning out of the pan/pans.
Drizzle with a glaze of 1 cup sifted powdered sugar and 2 tablespoons milk.
An idea: after glazing one of the cakes, pour 2 tablespoons lemon juice over the glaze of the top of one of the cakes– a slightly different flavor than the other cake.
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