Today for Foodie Friday I am excited to share one of my all time favorite food traditions. New York Times Coffee Cake. In my family we eat this every year on the morning of Christmas with pear slices. The recipe itself is simple, but very tasty. I realize Christmas morning has already passed, but I was thinking that this would also be a great breakfast addition to start the New Year off.
New York Times Coffee Cake
1 cup butter (soften)
2 cups sugar
Cream togetherAdd eggs, mix, add sour cream and vanilla and mix
2 eggs beaten well
1 cup sour cream
1/2 tsp. vanilla
sift together
1/2 tsp. salt
2 cups sifted flour
t tsp. baking powder
Add to butter, sugar, egg mixture
In another bowl –prepare ahead of time:
4 Tbsp. sugar
1 Tbsp. cinnamon
1 cup chopped nuts ( I use pecans and double this part)
Grease bundt pan
Put a little of the sugar and cinnamon on bottom
Next, add 1/3 of batter, add the remaining nut, cinnamon mixture,
Then end with batter
Bake for 1 hour at 350 degrees
I’m not sure at this point how this recipe compares to the one that was originally taken from The New York Times years ago, as it has passed through many family hands and might have its own spin on it at this point. The only tricky part to this recipe is having a nice bundt pan, otherwise your presentation might not be as sweet.
Au Revior 2010.
Leave a Reply