Sweet Fridays….

 

Although its warm here in Northeast Pennsylvania, its misty, foggy and just plain dismal …..

                                                             ……sigh……..

So I decided to bake something…….. Sour Cream coffee cake…….but with a bit of a twist……..instead of using my big angel-food-cake pan I decided to make smaller versions, so I used my multi-angel food cake pan…worked great!  and tasted wonderful!

sm coffee cake 2 cake pan

I also made ” Easy apple Cobbler“……..you can substitute with either pears or peaches ….same recipe ….. I know these are spring and Summer desserts but I am trying to will Spring to come…….

cobbler 1we have a busy weekend ahead here …. trying to finish the painting and then the cleanup! …ugh….all that dusting and window cleaning! but it will be worth it just to have those two rooms back in order….when I peek in I feel as if we are moving! everything in boxes and just disarray……

I hate disarray…….and mayhem………

hopefully it will all be back to normal by Sunday!

RECIPES

Sour Cream coffee Cake

1/2 c unsalted butter, plus 2 tbsp. for melting

1 1/2 c sugar

2 lg. eggs, slightly beaten

1/2 pint sour cream

1 Tsp. pure vanilla extract

2 c all-purpose flour

1 Tsp. baking powder

1 tsp. baking soda

1/4 Tsp. salt

1/2 tsp. cinnamon

3/4 c chopped pecans

Preheat oven to 350 degree F.  Butter an angel-food-cake pan. (I used my multi pan)

With an electric mixer cream the 1/2 c of butter with 1 c of the sugar until they are soft and light.  Beat in the eggs, sour cream, and vanilla.

in a medium bowl, stir together the flour, baking powder & soda, and salt.  Add the sifted ingredients to the butter mixture.  stir until smooth.  Pour half of the mixture into the angel-food pan.

in a medium bowl, mix together the remaining 1/2 c of sugar, cinnamon, and pecans.  Evenly spread two thirds of this mixture on top of the batter in the pan.  Cover the rest of the batter and top with the remaining one third filling.  Bake for 45 minutes, until golden brown.  Meanwhile, melt the remaining 2 Tbsp. of butter in a small saucepan.  Pour on top of the cake and serve.

Easy Apple Cobbler

Filling

1/2 c sugar

2 Tbsp. of all purpose-flo0ur

1/2 Tsp. cinnamon

1/4 Tsp. salt

1 Tsp. pure vanilla extract

5 c peeled and sliced Granny smith apples (5 or 6 apples)

1 Tbsp. unsalted butter

Batter

1/2 c sifted all-purpose flour

1/2 c sugar

1/2 Tsp. baking powder

1/2 Tsp. salt

2 Tbsp. unsalted butter, softened

1 X-lge. egg, slightly beaten

1/2 pint heavy cream

Preheat oven to 350 degrees.

Filling: In medium bowl, stir together the sugar, flour, cinnamon, salt, vanilla and 1/4 c water.  Add the sliced apples and toss until the mixture is evenly distributed.  Turn into a pie pan or a rectangle or oval baking dish and dot with butter.

Batter: Combine the flour, sugar, baking powder, salt, butter, and egg in a medium mixing bowl.  Beat with a wooden spoon until smooth.  Using a tablespoon, drop the batter in 7 to 10 portions, spacing evenly, on top of the apples.

Bake for 35 – 40 minutes, or until apples are tender and the crust is golden brown.  Serve warm with a drizzle of heavy cream or a scoop of ice cream!

 Happy Friday!

 

 

Will be linking up at the following:

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From My Front Porch to Yours
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Comments

  1. Rattlebridge Farm says

    Your cobbler and sour cream cake are lip smacking and heart-warming! Thanks for adding your wonderful recipes at Foodie Friday. Have a great weekend.

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