To laugh often and much, to win the respect of intelligent people and the affection of children, to earn the appreciation of honest critics and endure the betrayal of false friends, to appreciate beauty, to find the best in others, to leave the world a bit better, whether by a healthy child, a garden patch, or a redeemed social condition, to know even one life has breathed easier because you have lived. This is to have succeeded.
~Ralph Waldo Emerson
March 7, 2014
BUTTERY WALNUT COFFEE CAKE
Sister: "Hey! Do you happen to have a recipe for a really good coffee cake? You know how Monday morning rolls around, and everyone has a hard time rolling out of bed to face another day at the office? I thought I might surprise everyone with a delicious coffee cake!"
Me: "Well, you came to the right place! Of course I do. I used to make this so often before I retired and would bake this early in the morning and take it into my staff. I especially liked taking it on Friday's because the work week was almost over and everyone was in a good mood on Fridays. This is so buttery and crunchy good...they're gonna love it! "
The Beautiful Ladies of Pensacola
WALNUT COFFEE CAKE
oil spray, for misting the pan 1
package (18.5 ounces) plain butter recipe golden cake mix 1 cup
sour cream 3/4 cup
vegetable oil 1/4 cup granulated sugar 4 large eggs 1 T.
pure vanilla extract
The Topping 1/2 cup packed
light brown sugar 1/2 cup coarsely chopped walnuts 1 T. cinnamon
the topping, combine the brown sugar, walnuts and cinnamon in a small bowl
your oven to 325 degrees F.
mist a Bundt pan with vegetable oil spray. Place the cake mix, sour cream, oil,
granulated sugar, eggs, and vanilla in a large mixing bowl and beat with an
electric mixer on low speed until the ingredients are incorporated, 30 seconds.
Scrape down the side of the bowl with a rubber spatula. Increase the mixer
speed to medium and beat until the mixture lightens and is smooth, 2 minutes
longer, scraping down the side of the bowl again if needed. Pour half of the
cake batter into the prepared Bundt pan. Sprinkle with half of the topping.
Spoon the remaining half of the cake batter over the topping. Sprinkle the rest
of the topping over the top of the entire cake.
Bake the cake until golden brown and the tops
spring back when lightly pressed with a finger, 40 to 45 minutes. Transfer the
cake to a wire rack and let the cake sit until nearly cool, 20 minutes. Invert
onto a serving cake stand. Slice and serve the cake while still a bit warm.