The "kids" are going to the cottage this weekend

and this coffee cake is synonymous with "cottage" to me.

This is my go to coffee cake for many occasions such as,

cottage take along, carry-in meals, the guys fishing trips, and any make aheads for brunch or

overnight guests.

It always turns out, except for one time when I tried making it

in Grande Prairie, AB where my daughter used to live.

I made it in a bundt cake pan and used Greek Yogurt instead of Sour Cream

and it became very dense and almost inedible - weird!

This is one of those cakes that gets better after a few days - the cake stays

moist and delicious.

This recipe also appears in our church cookbook - one of my favourite books.

I think I usually submit this recipe whenever one is needed for a cookbook!

I checked my blog to see if I had posted this recipe before but couldn't find it there

(which surprised me since I almost know it off by heart) so here goes:

Sour Cream Coffee Cake

From my Betty Crocker Card Library!

3/4 Cup Butter Softened

1 1/2 Cup sugar

3 eggs

1 1/2 tsp. vanilla

3 Cup All-purpose Flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 Cups Dairy Sour Cream (I usually use 5% MF although Full Fat works great too)

Filling:

Mix 1/2 C brown sugar (packed), 1/2 C finely chopped nuts (I always use walnuts)  and 1 1/2 tsp. cinnamon.

Heat oven to 350F degrees.  Grease tube pan.

In large mixer bowl, combine butter, sugar, eggs and vanilla.  Beat on medium speed for 2 minutes.  Mix together the flour, baking powder, baking soda, and salt and then mix this alternately with the sour cream into the batter. I start with 1/3 of dry mixture, 1/2 wet mixture, 1/3 of dry, 1/2 wet and end with 1/3 of the dry mixture.

Spread 1/3 of the this batter into the bottom of the pan, sprinkle with 1/3 of the filling - repeat twice.

First 1/3 layer - repeat two more times

Bake for about 1 hour or until wooden pick inserted in center of cake comes out clean.  Cool slightly in pan before removing.

Tips: I've learned not to preheat the oven until I'm at the stage where you start mixing in the flour and the sour cream because I'm never ready to put the cake into the oven by the time the oven is preheated - especially on a very hot day like today!

Another trick, so to speak, is to turn your sour cream upside down in the fridge (this keeps it from getting moldy and lasts way past the expiration date). My dear friend Jan taught me this one.

This really works!!

Serve with butter and fresh strawberry jam!!!

Because I'm sending this to the cottage I can't show you how it looks sliced,

but here is Betty Crocker's picture and it really does look like this ....

Till next time ....... July is whizzing by and I still feel like I'm trying to catch up from May and June.

Our sweet little love turned one and we can't wait to celebrate this with the whole family (stay tuned).