Browsing through an old copy of Pillsbury’s “Breakfasts & Lunches” cookbook, I ran across a recipe for a cake with the wonderful name of “Country Morning Cake.” Visions of blue skies, fluffy clouds and birds singing came to mind. The cake was really a small coffee cake, rich with sour cream and layered with sugar and cinnamon.
Gathering the ingredients, I decided to “tweak” the recipe a bit, by substituting whole wheat pastry flour for the white flour, and adding in some chopped hazelnuts, just to make things more interesting.
All I can say is that it’s one of the best coffee cakes I have ever tasted, like a delicious cloud with layers of crunchy hazelnuts and sugar–a slice is like a strange snowdrift of sugar and deliciousness. So here is the recipe–hope you enjoy!
Country Morning Cake
1/4 cup firmly packed brown sugar
1/4 cup sugar
1/2 teaspoon cinnamon
2 oz. bag of chopped hazelnuts (about 1/3 of a cup)
Heat oven to 325 degrees. Grease and flour a round 8-inch Pyrex dish. If you use a metal cake pan, preheat the oven to 350 degrees.
In a small bowl, combine all topping ingredients and set aside.
In a medium bowl, cream butter and 1/4 cup sugar until light and fluffy; beat in sour cream, egg, and vanilla. Lightly spoon flour into measuring cup and level off. Add flour, baking soda and salt to creamed mixture; mix well. (There will not look like there is very much batter–that’s ok.) Spread a scant half of the batter in prepared pan; sprinkle with half of topping and scatter a handful of golden raisins over the topping. Spread remaining batter over the top. If it is sticky, moisten a large spoon and spread the batter with the back of the spoon. Sprinkle with remaining topping. For the Pyrex cake pan, bake for 40 to 45 minutes. For a metal pan, bake for 25 to 30 minutes. In either case, towards the end of the baking time, press the center of the cake to make sure it is done.
A confession: I made this twice. I made it Wednesday night and found that it was way underbaked using the Pyrex pan. I also found, that even underbaked it was incredibly delicious. I came home from work yesterday and made it again, baking it longer. Was it ok? I had to eat a slice to find out! OMG. This was one dangerous cake. Today, after photographing the above slices, and with no prospect of taking it work, I tossed it away, knowing that if I didn’t, I would never fit into my jeans again. Yes, I could have brought some over to the neighbors, but then they would never fit into their jeans again, either. Yes, I could have frozen it, but it would still be in the house, calling to me. I would remember that some things, like Snickers bars, are good frozen, so I would not be out of harm’s way. Have you ever known a cake this dangerous? At any rate, it will easily serve six to eight happy eaters!
To hear an oriole sing
May be a common thing
–Or only a divine.
Hope your week is wonderful. Namaste. Fran