comfort coffee cake
 
This is a recipe from Marion Cunningham's Breakfast Book, and according to Ruth Reichl, former editor of Gourmet magazine and food writer at the New York Times, it is the "most rewarding recipe I know." Ruth says she always bakes it when she needs comfort or calming, and she sometimes bakes it so often she began to keep butter softening on the counter at all times. It truly takes about 10 minutes to prepare, and it's delicious. I think I've shared this recipe more than any other.
Ingredients
  • 2 sticks butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sour cream
  • 5 teaspoons vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream the butter and the sugar in a mixer. Add eggs, one by one.
  3. In a separate bowl, mix the flour with the baking powder, baking soda, and salt. Add this to the butter mixture.
  4. Stir in the sour cream and vanilla.
  5. Spoon the thick batter into a nonstick 10-inch bundt pan (or coat your pan with cooking spray) and bake for about 45 minutes.
  6. "Before long a rich warm aroma will be wafting through the house like a promise that things are going to be just fine!"
  7. Let cool in pan for 5 minutes then turn onto wire rack to cool completely before slicing.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2014/12/03/love-times-two/