Family Coffee Cake Recipe

This is our family coffee cake recipe. It's been in our family for years. I can remember my grandma baking this for every family and holiday occasion and my mom carried on the tradition, too, passing it down to all of us. I have so many memories of sitting around the kitchen table enjoying it and having great conversations with family. It's a very special recipe to me that I now want to share with all of you!

You can make this pretty much in any kind of pan/dish you'd like. I have made these into large muffins, cupcake style, loaf pans, etc. My favorite pan to use, though, is a good old fashioned bundt pan, because that is what my grandma used and my mom used.

 

Recipe:

Cake recipe:
2 sticks unsalted butter (softened)
1 cup sugar
3 eggs
1 cup sour cream
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
2 1/2 cups flour

Nut Mixture:
 2 cups walnuts (chopped)
3/4 cup brown sugar
3 tsp cinnamon
4 tblspn butter

To prepare:

Combine the softened butter & sugar and mix.

Add in your eggs.

Next, add sour cream and mix.

Now, add in your vanilla, baking powder and baking soda.

Once mixed, start adding in your flour, one cup at a time.

Mix well.

Now, you can move on to the nut mixture.

First start out by melting your 4 tblspns of butter in a pan.

Next, chop your walnuts and add to the pan with the butter.

Now, add cinnamon and brown sugar to the walnut/butter mixture and stir everything together.

Now begins the layering of your cake and nut mixture.

Tip: Make sure to coat your bundt pan with cooking spray so the cake will come out easily.

Start off with one layer of cake batter on the bottom of the bundt pan. Then, spread a layer of nut mixture over top. Then, layer cake batter, nut mixture again, ending with the nut mixture on the top.

Bake your cake at 350 for 45 minutes.

While your cake is baking you can make your icing.

To make icing:

Mix powdered sugar with water until smooth and runny. You will drizzle this on top of your cake once it's done.

Once your cake is out of the oven, it is best to let it cool before removing it from the bundt pan. Otherwise, it could fall apart when flipping it out (trust me - this has happened to me on several occasions ;). It still tastes good whether in clumps or whole, but I prefer it in sliced pieces. :)

Once your cake is out and on it's plate, drizzle the icing over your cake and slice and enjoy (notice Max photobombing the pic!).

Hope this coffee cake is a great addition to your recipe book and that you love it as much as we do in our family! May you have wonderful memories and great conversations with this new addition to your kitchen.

Love
Brenda

Breakfast/Brunch Quiche

I love entertaining and baking and making great food for friends & family but I hate being in the kitchen for hours, sweating and my feet killing me, and missing out on great conversations with my guests that are visiting!

When I have guests staying with us, I try to make delicious recipes that will be memorable for them but that will give me the time I want so I can sit and visit as well.

This brunch quiche is super easy to make and is packed with flavor! You can even make this a day ahead because it reheats beautifully.

Check out the recipe below:

Brunch Quiche

12 eggs
1/3 cup milk
1/4 cup chopped onion
1/2 cup diced green pepper (or pepper of your choice)
1 - 16oz package of shredded sharp cheddar cheese
1 - package of fully cooked breakfast sausage crumbles or 1 sausage roll (I use Jimmy Dean sausage)
7 pieces of sliced bread (or bread of your choice)
Dash of nutmeg (yes you read that right)
Dash of cinnamon (yep)
Parsley - dried
Salt & Pepper to taste

Cooking Instructions:

I use a lasagna pan when I make this quiche because this pan is the perfect size.



I spray the glass dish with cooking spray and then take the 6 pieces of bread and rip the bread into pieces and layer the bottom of the dish with the bread.

 Next, whisk together eggs and milk in a bowl.

Next, chop & dice your onion and pepper and add to the egg mixture.

Toss in 3/4 of the shredded cheese into egg mixture, but reserve 1/4 of the bag for the top of the quiche.

Now, depending on what kind of sausage you bought, you would add in the sausage here. If you purchased the pre-cooked sausage crumbles like I do, toss those babies into the egg bath. If you bought a roll of uncooked sausage, cook it and crumble it and once it's done, add it to your egg mixture. This is the sausage I buy because it's delicious and oh-so convenient.

Now, move on to your seasonings.

Add in a few dashes of cinnamon and nutmeg to your egg mixture. I've honestly never measured it out but it's not any more than a few shakes of each bottle. Trust me, these two spices add a warmth and delicious flavor to your dish!

I always add in salt and pepper (I never measure. I know, that doesn't help you ;). Remember the sausage you added already has salt in it so don't over due it on the salt.

I hold off on the parsley until towards the end of baking.

Once everything is mixed together well, pour your egg mixture into your glass dish over the bread slices.

Tip: Sometimes the bread pieces will rise to the top of the dish so I take a fork and submerge them until they are covered and soaked in the egg mixture.

Sprinkle the remaining cheese evenly over the top of the dish.

Cover the dish with foil and bake at 350 for 45 minutes.

After 45 minutes, remove the foil and sprinkle parsley on top and bake uncovered for an additional 15 minutes.

Once done, slice up that baby and enjoy!

Hope you love my version of this breakfast/brunch quiche!

Happy eating!
Brenda