Sour Cream Coffee Cake

What is something quick to eat for breakfast when you have to be up early in the morning?  Coffee cake of course!  Coffee cake is best because I categorized it as "on the go" food.  You can drink your coffee, drive, and eat all at the same time.  Okay ... maybe ... just a little crumbs.

I needed to be up early for a Tzu Chi event.  I decided to make some coffee cake for the volunteers that were going early to set up in the morning.  I would say 8am on a Saturday morning qualifies are early.  Knowing I would be sleepy and hungry in the morning I made this coffee cake the night before. 

Sour Cream Coffee Cake
Adapted from Kirbie's Cravings

Ingredients:
1/2 cup butter, room temperature
1 cup sugar
2 eggs
1 cup all purpose flour
1 cup wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
8 oz sour cream
1 teaspoon vanilla extract

1 teaspoon cinnamon
1/4 cup sugar
1/4 cup brown sugar
1/2 cup chopped pecans

Directions:
1.  Preheat oven to 350 degrees.  Grease a 8 x 8 inch pan.
2.  Cream together butter and sugar.  Add eggs to the mixture one at a time.
3.  Whisk together flour, baking soda, baking powder, and salt.
4.  Add the dry ingredients to the creamed mixture.
5.  Add the sour cream and vanilla.  Mix until combined.
6.  Pour half of the batter into the prepared pan.  Sprinkle with half of the topping.  Add the remainder of the batter on top and sprinkle with the remaining topping.
7.  Bake for 40-45 minutes, until a toothpick inserted in the middle of the cake comes out clean.

This coffee cake is yummy.  The pecans add a great touch of crunch.  For coffee cake it's also not too sweet.  Just right with coffee.  

I caught the d-o-g on her bed.  This is pretty amazing considering that she went pee on it when I first brought it home a year ago.  I got this great idea a year ago to buy the pup a new bigger bed since she was growing.  When I brought the bed home she looked at it and pretty much walked away.  Then later that week she walked on it, scratched around, and left.  Then finally I went to the bed and noticed she went pee on it.  Thank goodness the cover comes off to clean and it is water proof.  After cleaning the bed I have never seen her on it.  I have even tried laying and sitting on the bed myself.  The pup looks at me like I am stupid and walks away.  So catching her on this bed is amazing.  I will have to admit it did not last long after the picture.  But I hope it means she is warming up to it.

Keep baking and stock up on pumpkin pie puree for the holidays!

XOXO

White Choclate Pecan Banana Muffins

So I made these muffins awhile ago and they were so good but I did not get a chance to take a picture of it and got discouraged to blog about a recipe with no picture.  Oh and I took the muffins to a pot luck at cultivation therefore a angry husband.  Then there was the 2nd time I made them on memorial weekend.  However this time around I disappointed my husband again by taking them all to my parents.  I am really a pretty bad wife if you ask my husband.  Apparently he work up ate a muffin for breakfast and by the time he got home from work they were all gone. 

These muffins are awesome.  Really, they are scrumptious.  I am not sure if it is the amazing banana recipe or if it is the white chocolate but either way the recipe is a keeper.

Ingredients:

1 cup all purpose flour

2/3 cup wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3 medium or 2 large very ripe bananas, mashed

2/3 cup white sugar

1/3 cup of vegetable oil

2 large eggs 

1 teaspoon vanilla extract

1/2 cup white chocolate chips

3/4 cup chopped pecans

Directions:

1.  Preheat oven to 350 degrees

2.  Spray a muffin pan with cooking spray

3.  Mash bananas

4.  Add sugar to bananas and mix until well combined

5.  Add oil, eggs, and vanilla to banana mixture until well combined

6.  In a separate bowl whisk flour, baking powder, salt, baking soda, and spices

7.  Add flour to banana mixture until just incorporated.  DO NOT OVERMIX

8.  Mix in white chocolate chips and pecans

9.  Use a ice cream scoop and scoop into muffin pan

10.  Bake for 20 minutes 

11.  Allow muffins to cool in pan for about 5 minutes before transferring to cooking rack

If you are like my family ripe bananas are hard to come by.  But if you happen to have some this recipe is a must!

PS.  I need to find ripe bananas again to make up for giving away my husband's muffins twice now.

Enjoy!

XOXO