Mmmm MORE Cinnamon!

Have you noticed that I have a thing for cinnamon? Mmm Cinnamon – or in this case – Yum Yum Cinnamon! This is a coffee cake that goes way back. I’m sure your mom or grandma had some family recipe for sour cream coffee cake – this is mine. My grandma and mom have made this as far back as I know. We used to eat this Sunday mornings before church. So good with some butter on top.

This cake stays moist from the sour cream but sweet from all the brown sugar and cinnamon goodness inside and on top.

And let’s talk about the Jesus Eggs. These aren’t Easter Eggs… they are eggs with a mission. We have a local dairy called Dutch Farms – they put Bible verses on the inside of the egg boxes. Somehow I feel a little more special making my grandma’s Yum Yum Coffee Cake with Jesus Eggs for Sunday breakfast. :) Did I take that a bit too far? Quite possibly. And I didn’t even touch the Dutch part of that!

Enjoy this recipe – it’s a good one – aren’t they all? Oh wait… that Macaroons… those weren’t so good….

Yum Yum Coffee Cake

What you need!
1/2 cup butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup sour cream
1 tsp. vanilla

Topping:
1/4 cup sugar
1/3 cup brown sugar
1 tsp. cinnamon
1 c. chopped nuts

Make it!
Cream butter until soft; add sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking soda, baking powder and salt together. Add dry ingredients alternately with the sour cream, beginning and ending with the flour mixture. Add vanilla. Pour half of batter into a lightly greased 9 inch square pan or bundt pan. In separate bowl, combine all topping ingredients and mix well. Cover the batter in the pan with half of the topping mixture. Pour remaining batter over and top with rest of topping mixture. Bake at 325 for 40 minutes in the square pan and one hour in a bundt pan.