A new year and new recipes to try and to share with our family and friends.
I've decided to make good use of my cookbooks and starting next menu cycle, I'm going to concentrate on one of the cookbooks in my collection and make just recipes from it. I'm excited to see which will become family favorites and which I'll probably never make again.
I promise only to share the good ones with you guys :)
Raspberry Coffee Cake
Credit: Land O' Lakes
1 cup sugar
1/2 cup LAND O LAKES® Butter, softened
1 cup LAND O LAKES® Sour Cream
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (21-ounce) can cherry pie filling**
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons LAND O LAKES® Butter
Heat oven to 325°F. Combine 1 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
Add sour cream, eggs and vanilla; continue beating until well mixed. Reduce speed to low; add 2 cups flour, baking powder, baking soda and salt. Beat until well mixed.
Spread half of batter into greased and floured 13x9-inch baking pan. Spoon cherry pie filling over batter. Spoon remaining batter over pie filling; spread carefully.
Stir together 1/4 cup flour, 1/4 cup sugar, pecans and cinnamon in medium bowl. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over batter. Bake for 45 to 50 minutes until toothpick inserted in center comes out clean and topping is dark golden brown. .
*Substitute 1 (21-ounce) can your favorite flavor pie filling.
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