foodie 1

Thursday, July 22, 2010

Sour Cream Coffeecake: Barefoot Bloggers

We made this coffeecake with a few twists.  First, as you can probably tell, a bundt cake pan, not a tube pan; and, second, almonds not walnuts.  Almonds are the nut I use for just about any baking really.  If a recipe calls for pecans or walnuts I generally just substitute almonds.  I just like them better.  It tasted delicious and I believe the leftovers went to the guys Zach works with.  I'd definitely make this to have around for weekend guests, or a brunch get together.  

Sour Cream Coffee Cake
chosen by Gwenn of Cooking in Pajamas

No comments: