Yes, I think you can. And, I did melt the butter in the microwave and let
it come to room temperature.
Marilyn
----- Original Message -----
From: "Becky" <[email protected]>
To: <[email protected]>
Cc: <[email protected]>
Sent: Thursday, February 02, 2012 12:38 PM
Subject: Re: [CnD] MAKE-AHEAD BREAKFAST COFFEE CAKE
Hi there, this recipe sounds awesome.
But I was wondering if I could substitute the yogurt with sour cream?
Sent from my iPhone
On Feb 1, 2012, at 10:41 AM, "marilyn deweese"
<[email protected]> wrote:
Sorry for the confusion. Here is the corrected recipe.
MAKE-AHEAD BREAKFAST COFFEE CAKE
Coffee Cake:
2 c. all purpose flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 c. granulated sugar
1/2 c. brown sugar
2/3 c. butter
2 eggs
1 c. plain yogurt (or buttermilk)
1 tsp. vanilla
Topping:
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. chopped walnuts
Cake:
In a large bowl, cream together butter, brown sugar, 1 cup of the
granulated sugar. . Add eggs, one at a time, beating well after each
addition.
In a medium bowl, combine flour, salt, cinnamon, baking powder, baking
soda, and 1 cup granulated sugar. Mix well. Stir in brown sugar and mix
well.
Melt butter, allow to cool and stir in yogurt. Add the butter and yogurt
mixture alternately with the flour mixture to the large bowl (with the
butter,
sugar and eggs). Stir in vanilla; turn batter out into a greased
9x13-inch pan.
Topping:
Combine ingredients for topping and sprinkle over the top of batter.
Refrigerate for up to 12 hours before baking. Batter may thicken
slightly; stir in a small amount of milk if needed to thin batter.
Bake in a preheated 350°F oven until a wooden pick inserted in center of
cake comes out clean (about 35 minutes).
Servings: 15. Enjoy.
----- Original Message ----- From: "Ranveig / voice of joy"
<[email protected]>
To: <[email protected]>
Sent: Tuesday, January 31, 2012 11:40 PM
Subject: Re: [CnD] MAKE-AHEAD BREAKFAST COFFEE CAKE
I'd like to make this cake, cause this recipe sounds really nice. :)
but where is the sugar going to be added? it says to be added twice..
once to the butter, and once to the flour (before the sugar mix?
greetings from - Ranveig - :)
2012/1/30, marilyn deweese <[email protected]>:
MAKE-AHEAD BREAKFAST COFFEE CAKE
Coffee Cake:
2 c. all purpose flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 c. sugar
1/2 c. brown sugar
2/3 c. butter
2 eggs
1 c. plain yogurt (or buttermilk)
1 tsp. vanilla
Topping:
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. chopped walnuts
Cake:
In a large bowl, cream together butter and sugar. Add eggs, one at a
time,
beating well after each addition.
In a medium bowl, combine flour, salt, cinnamon, baking powder, baking
soda,
and 1 cup granulated sugar. Mix well. Stir in brown sugar and mix well.
Melt butter, allow to cool and stir in yogurt. Add the butter and yogurt
mixture alternately with the flour mixture to the large bowl (with the
butter,
sugar and eggs). Stir in vanilla; turn batter out into a greased
9x13-inch
pan.
Topping:
Combine ingredients for topping and sprinkle over the top of batter.
Refrigerate for up to 12 hours before baking. Batter may thicken
slightly;
stir in a small amount of milk if needed to thin batter.
Bake in a preheated 350°F oven until a wooden pick inserted in center of
cake comes out clean (about 35 minutes).
Servings: 15. Enjoy.
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