sour cream

Sour Cream Coffee Cake

sour-cream-coffee-cake

Make Sour Cream Coffee Cake for your next breakfast or brunch potluck!  This version has a pecan-streusel layer on the inside (you can use walnuts, too!).  It’s crunchy on the outside, but is perfectly moist and buttery on the inside.

The recipe comes from the Just A Matter of Thyme cookbook.  I have made many recipes from this cookbook and every one has been fantastic.  I highly recommend getting a copy of this cookbook!

Ingredients:

1 cup butter, softened

2 cups sugar

2 eggs

1 tsp. vanilla

1 cup sour cream

1 tsp. salt

1 tsp. baking powder

2 cups cake flour (or take 2 cups minus 2 tablespoons all purpose flour; add 2 T. cornstarch and sift)

1/2 cup chopped pecans or walnuts

1 tsp. cinnamon

1/2 cup brown sugar.

Mix together the butter, white sugar, and eggs.  Fold in the sour cream and vanilla.  Fold in the dry ingredients until combined.  Pour half of the batter into a greased bundt pan.

Mix together the nuts, cinnamon, and brown sugar to make the streusel filling.  Sprinkle it on top of the batter.  Spoon the rest of the batter over the filling.

Bake for one hour at 350 degrees.  Let cake cool for 15 minutes before removing from the pan.  Sprinkle with powdered sugar.

You’re ready for potluck time!

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Baked Corn Casserole

Baked Corn Collage2

This Baked Corn Casserole is insanely good and it’s ridiculously easy to make!  The double corn combo with the corn muffin mix, butter, sour cream, and jalapeños provide a sweet, savory, and spicy dish that is perfect for any potluck.

This recipe is compliments of Justin who gives fair warning that, once you bring this to a potluck, you may be required to bring it to every future potluck!  It’s seriously that good!

Ingredients:

15 oz. can whole kernel corn, drained

15 oz. can cream corn

1/2 cup sour cream

1 cup butter, melted

2 eggs, beaten

2 – 8.5 oz. Jiffy corn muffin mix

4 oz. can diced jalapeños (you can substitute green chiles if jalapeños are too spicy)

Butter a 9 x 13″ baking dish.  Mix all of the ingredients together and pour into the dish.  Bake for 40 minutes at 350 degrees.  Make sure to stir it occasionally as it cooks (I stirred it every 10 minutes and it worked perfectly).

If you’re making it ahead of time, then let it cool completely, cut into squares, and store in the refrigerator in an airtight container.  Microwave for a minute or two until warm, then serve!