I am a short-cut cook. I swap out ingredients like nobody’s business. I change things around like it’s going out of style. And…it usually works.
Just like Angie was, I choose recipes that suit me and my life and then see how I can make them work for me even better.
I’m definitely into sweets, so when I found this coffee cake recipe, I knew I wanted to try it. I’ll share the original recipe, but include what I swapped out 😉
This is another recipe from the Polish Women’s Civic Club. Angie had a lot of these cookbooks. My favorite thing about them is that most of the recipes include the name of the woman who submitted them.
By Bernice Drozdzik
Cake Ingredients (I made half of this)
1/2 c. butter, softened
1 c. sugar
2 eggs (I used egg substitute)
2 c. sifted all purpose flour (Does anyone actually sift? Not me.)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. sour cream
1 tsp. vanilla (I used Mexican vanilla. Almost the same…right?)
1/3 c. brown sugar
1/4 c. white sugar
1 tsp. cinnamon
1 c. finely chopped pecans (Walnuts instead. Kind of, almost the same thing)
Preheat oven to 325F and grease a 9×9 pan. I used this Pyrex. And I don’t know what size it is 🙂
1. Cream butter until soft. Add sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each addition.
2. Sift flour, baking soda, baking powder and salt together.
3. Add dry ingredients alternately with sour cream, beginning and ending with the flour mixture. Stir in the vanilla.
5. Pour half of the batter into the pan. Cover with half of filling. Pour remaining batter over mixture and then top with rest of filling.4. Mix all filling ingredients together.
6. Bake for about 40 minutes, or until a toothpick comes out clean.