Though it's Twelfth Night, we didn't quite feel up to putting things away yet. I think we're relishing at-home Christmas-ness more this year, particularly as Mama has been working so much. And with snow outside and such cold, it still just feels like Christmas. So, this weekend has just been a continuation of the holidays: Mama took the kiddos sledding both yesterday and today, their first real sledding. And they had such a good time. They also played several of Mama's new games, including Shut the Box, Mancala, and Captain's Mistress. I read my way through Georgian, Victorian, and then Edwardian food in Clarissa Dickson Wright's book. For something special, I made coffee cake in a special Christmas coffee cake dish--I can't give you the recipe yet because half of it's under the cake! I needed Sis's usual help, though, because I miscalculated and doubled the sour cream. It was VERY moist. And went well with the hot chocolates and coffees they picked up after sledding.
There's enough time to take down Christmas next weekend.
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Christmas Morning Coffee Cake
1 1/2 cups flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup sugar
1/2 cup butter, melted
1/2 cup milk
1/2 cup sour cream
1 teaspoon vanilla
Streusel:
1/2 cup brown sugar
2 tablespoons butter, room temperature
2 tablespoons flour
2 teaspoons cinnamon
walnuts or pecans, optional
Mix first three cake ingredients and set aside. In separate bowl, beat egg until frothy. Beat in sugar and butter. Add milk, sour cream, and vanilla. Add dry ingredients and mix on low. Do not over mix. Combine streusel ingredients and set aside.
Grease 9" round cake pan or 8 x 8" baking dish. Put 1/2 batter in dish and spread evenly. Cover with 1/2 streusel topping. Repeat and top with chopped nuts if desired. Bake in preheated 350F oven for 35-45 minutes.
my coffee cake dish
1 1/2 cups flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup sugar
1/2 cup butter, melted
1/2 cup milk
1/2 cup sour cream
1 teaspoon vanilla
Streusel:
1/2 cup brown sugar
2 tablespoons butter, room temperature
2 tablespoons flour
2 teaspoons cinnamon
walnuts or pecans, optional
Mix first three cake ingredients and set aside. In separate bowl, beat egg until frothy. Beat in sugar and butter. Add milk, sour cream, and vanilla. Add dry ingredients and mix on low. Do not over mix. Combine streusel ingredients and set aside.
Grease 9" round cake pan or 8 x 8" baking dish. Put 1/2 batter in dish and spread evenly. Cover with 1/2 streusel topping. Repeat and top with chopped nuts if desired. Bake in preheated 350F oven for 35-45 minutes.
my coffee cake dish
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