Good Morning Friends! Happy Wednesday!
It's a beautiful day here today. I'm enjoying it immensely because we have another round of heavy rain and cold coming tomorrow. I know I will enjoy that too, but in a different way. You know what I mean. I love a good, cozy, rainy day as much as a beautiful, sunny, spring day ♥
Today I'm still a bit sleepy because I was up late last night. After a couple of frustrating days online I was finally able to book my first Covid Vaccine appointment for this Sunday. The only way for me to do it was to go online at midnight last night. I was literally clicking on the site at 12:00 on the dot. I'm happy to say it worked and I have a time slot at a CVS right down the street.
I'm happy to be crossing that off my to-do list!
For my afternoon treat today to celebrate (and really...to use up some sour cream I had in the fridge) I decided to whip up a coffee cake. I got this recipe from my mom, who used to make it all the time when I was growing up. She doubles the recipe and bakes it in a 9x13 pan. I only had one cup of sour cream so I stuck to the original. The best part (beside eating it!) about baking this cake is the way the kitchen smells while it's baking. Its literal heaven. I will enjoy this today at 4:00 with a cup of tea and it will also be perfect for tomorrows rainy day snack.
Yup, always looking ahead! ♥
1 cup sugar
1 stick softened butter
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tbs baking powder
1 tsp baking soda
cinnamon & sugar
Preheat oven to 350 degrees.
Combine sugar, butter, eggs, and vanilla with an electric mixer on med speed until well blended.
Add in sour cream.
In a separate bowl combine flour, baking powder, and baking soda. Add to the wet ingredients and mix until well blended.
Pour into a greased 8x8 baking pan. Sprinkle the top (liberally :) with cinnamon and sugar.
Bake for 1 hour. Let cool before cutting.
*You could also add 1 cup of fresh blueberries to the batter, which is very lovely in the spring*
Noted for next time! ♥