Welcome to May in Minnesota! It was a chilly sight to see snow this morning, but glad that I could start the oven and warm up the house with both good smells and some extra heat! The coffee cake listed below is intended for a celebration with Holly Zins this morning at the Fulda Pool. The Water Lilies are going to “shower” her with some warm wishes for her upcoming wedding in June. She is our leader at our water aerobics three mornings a week, and we do appreciate her faithfulness and bright smile in our midst.
Dan and I enjoyed a couple days in eastern Minnesota with our son, Mark, and his family over the weekend. Even though the weather was a little chilly there also, we had much laughter and fun with our seven granddaughters in that household. Myself, along with the girls and their mom, Heather, attended a Scandinavian Tea at the Watkins Manor in Winona on Saturday. What a beautiful and historical place to see. It was fun to just look at all of the history and beauty within those walls.
Mark works in maintenance for Winona State University, and when we said we were expecting snow this week on this side of the state, he reminisced about scooping 18 inches of that heavy, wet stuff on May 9th, 1994, during his part time job in college in Rochester, MN. I guess most of us have memories of cleaning up or driving through snow in springtime in the north. Maybe it helps us appreciate the warmth of spring and summer that much more when it finally does arrive. However you look at it, it is weather in Minnesota….and just wait a little bit, it will change! One way or the other….
If you enjoy a moist, delicious coffee cake, try this recipe. I received it from Deb Christoperson, another swimming friend from Heron Lake. The smell from the oven is so enticing, but the taste will be even better…I know from experience! Try it for yourself one of these cool, spring mornings. Enjoy!!
Sour Cream-Orange Coffee Cake…
with Chocolate-Pecan Streusel
Topping:
1 1/2 cups (packed) brown sugar
1 Tlbs. cinnamon
6 Tlbs. chilled butter, diced
1 1/2 cups chopped pecans
1 cup ( 6 oz.) semisweet chocolate chips
Mix altogether and set aside.
Cake:
3 cups all purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/3 cups sugar
3/4 cup ( 1 1/2 sticks) butter, room temp.
3 large eggs
1 1/2 tsp. grated orange peel
1 1/2 tsp. vanilla
1 1/2 cups sour cream
1/4 cup orange juice
Cream the sugar and butter. Add the eggs, orange peel and vanilla until blended well. Mix in the dry ingredients, sour cream and orange juice alternately. When thick and smooth, spread 1/2 of the batter into the bottom of a 9 by 13 greased pan. Layer with half of the streusel. Put the rest of the cake batter on top and finish with the rest of the streusel. Bake 30 minutes at 350 degrees. THEN cover loosely with tin foil and bake 35 MORE MINUTES until a toothpick comes out clean. Cool for 20 minutes and dust with powdered sugar. (This could also be baked in a large bundt pan if desired.).
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