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?
Holiday Morning Coffee Cake Recipe
Recipe Type:
Cake,
Coffee Cake, Peanuts
Yields: 12 to 16 servings
Prep time: 20 min
Cook time: 70 min
Ingredients:
Peanut Filling (see recipe below)
1 cup butter (prefer salted butter and not margarine)
2 cups granulated sugar
2 cups all-purpose
flour
1 teaspoon salt (use only if you did not use salted butter)
3 extra large
eggs, room temperature
2 teaspoons pure vanilla extract
8 ounces sour cream
Preparation:
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 70 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.
