Coffee Cake, Holiday Morning Coffee Cake, Cake Recipe

This recipe is from Peggy Weaver of Peggy's Baking Corner. Peggy says, "For a holiday morning, I like a breakfast that is filling, easy and tasty. This is the recipe that we use. It can be put together in a jiffy and it is easy enough that the kids can make the coffee cake for you. What could be better than that?

When I was first offered a version of this recipe, I sat down and read it over. I called the lady back and asked how much baking powder or soda I should use, because it was accidentally omitted. I was told that it wasn't forgotten, but that it just wasn't needed. Well I made the cake. My husband watched the last steps of prep and listened to me grumble about my not understanding the why this recipe didn’t need a leavening. To this day, I still don't know and I'd appreciate if anyone knows the chemistry would share their knowledge. Anyway, the coffee cake came out beautiful and my dear husband had the I told you it would be OK" smile on his face and he was correct."

Folks, please use what is sometimes referred to as a plain or old-fashioned-style Bundt Pan. If you use a fancy shaped pan for this cake, the peanuts can get stuck and cause a problem when you remove the cake from the pan."

Holiday Morning Coffee Cake

Peanut Filling (see recipe below)
1 cup butter (prefer salted butter and not margarine)
2 cups sugar
2 cups all-purpose flour
1 teaspoon salt (if you did not use salted butter)
3 extra large eggs, room temperature
2 teaspoons pure vanilla extract
8 ounces sour cream

Preheat the oven to 325 degrees F. Thoroughly butter inside of your Bundt pan. Note: I use a small pastry brush and paint the inside of the pan thoroughly and generously.

Prepare Peanut Filling; set aside.

In a large bowl, cream butter and sugar together. Sift in flour, salt, and eggs (alternating eggs with each addition). Mix the batter thoroughly at slow speed, then add the vanilla extract and sour cream. NOTE: The batter should have the texture of well stirred sour cream. If the texture is too thick, add approximately 1 to 2 tablespoon of water to get this texture.

Sprinkle approximately 1/3 of the prepared Peanut filling into the prepared bundt pan. Spoon 1/2 of the batter over the top of the Peanut Filling; smooth it out a little bit with a rubber spatula. Add the remaining Peanut Filling, then the rest of the batter. Finish by gently smoothing the batter again with your rubber spatula.

Place your filled bundt pan on a cookie sheet and place in the preheated oven. Bake for approximately 65 to 73 minutes. The cake is done when the sides shrink back slightly from the side of the pan, and when the top springs back when lightly pressed with fingertips, or when a cake tester or toothpick inserted in the center of the cake comes out clean.

Remove the pan from the oven and immediately turn out the cake onto your serving plate. NOTE: If you let the cake set in the pan, the Peanut Topping can adhere itself to the pan and you won’t be able to remove your cake in one piece.

Breakfast is served.

Makes 12 to 16 servings.

Peanut Filling:
1 cup dry roasted peanuts
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
3 tablespoons firmly-packed brown sugar

In a small bowl, mix together the peanuts, cinnamon, cardamom, and brown sugar.