Chaplain Kent
Cook
This turned out so good I just have to share the recipe. This coffee cake started as a trial for one to take to our Easter sunrise breakfast at church. I started pouring in the ingredients when I realized that I did not have enough sour cream. Then there was the cinnamon issue, a spice I just do not like. So my substitutes were a container of peach yogurt and nutmeg. Here's the recipe:
½ cup butter, softened
1 cup sugar
2 large eggs
1 tbs.. Vanilla
2 cups flour
1 tbs.. baking powder
1 tbs.. baking soda
½ cup sour cream
1 6oz. Container any peach yogurt
1 tsp. nutmeg
½ cup frozen mixed berries, thawed.
Preheat oven to 375.
Combine and mix all ingredients except the nutmeg and berries. Pour ½ of the batter into a greased and floured 9" round cake pan. Sprinkle nutmeg over this layer and use a knife to swirl it into the batter. Spread berries on top and cover with remaining batter. Bake 35 to 40 minutes at 375 degrees.
½ cup butter, softened
1 cup sugar
2 large eggs
1 tbs.. Vanilla
2 cups flour
1 tbs.. baking powder
1 tbs.. baking soda
½ cup sour cream
1 6oz. Container any peach yogurt
1 tsp. nutmeg
½ cup frozen mixed berries, thawed.
Preheat oven to 375.
Combine and mix all ingredients except the nutmeg and berries. Pour ½ of the batter into a greased and floured 9" round cake pan. Sprinkle nutmeg over this layer and use a knife to swirl it into the batter. Spread berries on top and cover with remaining batter. Bake 35 to 40 minutes at 375 degrees.
