Thursday, September 23, 2010

Happy Fall, Y'all!

Fall is in the air! It's cooler ... and safe to turn on the oven again!
Thought I'd share my favorite coffee cake recipe with you. Bon Appétit!

Wellesley Coffee Cake
1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
½ teaspoon almond extract 
½ teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
¼ teaspoon salt
4 teaspoons sugar
1 cup pecans, chopped
1 teaspoon cinnamon

Preheat oven to 350. Cream butter and sugar. Add eggs, one at a time, beating with each addition.
Add sour cream, vanilla and almond extract; beat well. Combine flour, baking powder and salt. Add to mixture and beat.

In separate bowl, combine sugar, pecans and cinnamon for filling.
Place 1/3 batter in well-greased and floured tube pan. Sprinkle with 3/4 of filling mixture.
Spoon in rest of batter and sprinkle with remaining filling. Bake 1 hour.


♥ Vicki


sonia said...

Ciao ho cucito il pattern che ho comprato da te un mese fà, è stato bellissimo, se vuoi puoi vedere il risultato nel mio Blog!
Ciao Sonia from Italy

Homespun Hugs and Calico Kisses said...

Bello! I ♥ it!
Hugs, Vicki

Cat Nap Inn Primitives said...

happy Fall to you too..I actually got what Sonia said in her blog do have a beautiful blog..:)

Homespun Hugs and Calico Kisses said...

Thanks, Gina!! Happy Fall!
Hugs, Vicki

Violet said...

The coffee cake sounds delicious! I love the pumpkin picture.