{"id":923,"date":"2011-02-04T22:26:42","date_gmt":"2011-02-05T02:26:42","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=923"},"modified":"2011-02-05T08:12:31","modified_gmt":"2011-02-05T12:12:31","slug":"the-best-coffee-cake-ever","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=923","title":{"rendered":"The Best Coffee Cake Ever"},"content":{"rendered":"

I don’t remember where this recipe came from (from where it is that it came from.) I pulled it off the Internet years ago and I’m much too lazy to Google it again to see if I can find the source.<\/p>\n

I made this coffee cake this morning for my friends Jolene and Deb who run SSIR<\/a> in Ligonier. I sprained my knee stumbling around in the straw mow early in December and after gimping around for 6 weeks I finally asked Deb and Jolene if they’d take a look at it. Jolene’s the knee expert and she worked on my knee for 5 sessions and gave me exercises to strengthen it. My knee’s feeling better every day and I’m feeling good that by the time we get busy planting this spring it’ll be 100%.<\/p>\n

Today Owen (the Wonder Dog)

\"\"<\/a>
Owen the Wonder Dog<\/figcaption><\/figure> and I took Jolene and Deb my favorite coffee cake as a token of my appreciation of their professional skill. This is the recipe:<\/p>\n

Blueberry Sour Cream Coffee Cake<\/b> (Printable version here)<\/a><\/p>\n

1 cup butter, softened
\n2 cups white sugar
\n2 eggs
\n1 cup sour cream
\n1 teaspoon vanilla extract
\n1 5\/8 cups all-purpose flour
\n1 teaspoon baking powder
\n1\/4 teaspoon salt
\n1 cup fresh or frozen blueberries<\/p>\n

1\/2 cup brown sugar
\n1 teaspoon ground cinnamon
\n1\/2 cup chopped pecans<\/p>\n

Preheat the oven to 350 degrees F (175 degrees C).
\nGrease and flour a 9 inch square pan.<\/p>\n

In a large bowl, cream together the butter and sugar until light and fluffy.
\nBeat in the eggs one at a time, then stir in the sour cream and vanilla.
\nCombine the flour, baking powder, and salt; stir into the batter just until blended.
\nFold in blueberries.
\nSpoon half of the batter into the prepared pan.
\nIn a small bowl, stir together the brown sugar, cinnamon and pecans.
\nSprinkle half of this mixture over the batter in the pan.
\nSpoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. <\/p>\n

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. <\/p>\n

Cool in the pan over a wire rack.<\/p>\n

My notes on that. <\/p>\n