What is designer coffee? One may describe it as the lattes and cappuccinos and frappes and such, purchased at fancy coffee shops. In Atlanta, the Caribou chain of shops is a creation of a top Atlanta businessman and offers all of the above. The products they serve are top quality!
But if you don’t feel like going out for coffee or just don’t want to spend the money…..make your own at home. Whether you use a percolator, an old fashion drip pot or a cold water drip appliance that makes a concentrate, the end product is always good. The Kroger brand Gourmet French Medium Roast Coffee is excellent. It is frequently on sale and for fewer than four dollars a pound, you have a find. And if you really want to be fancy and really make it designer, purchase an Aerolatte, a stem free milk frother. It is a very light weight battery operated appliance and in seconds your coffee is mixed and that sweet foam at the top makes for yet another great cup of coffee. At under twenty dollars, Target sells them and you will never want to go out for coffee again.
The perfect accompaniment for your coffee is this delicious recipe for a sour cream coffee cake. It always comes out perfect and it will become a staple in your recipe book.
Sour Cream Coffee Cake
1 C sugar
½ C butter (1 stick)
1 C sour cream (8 oz. carton)
1 t vanilla extract
2 C all purpose flour
1 t baking powder
1 t baking soda
½ C walnuts or pecans
½ C sugar
1 t cinnamon
Grease and flour a 9 inch tube pan or an 8 to 10 inch loaf pan. Set oven to 350 degrees.
Using a mixer placed at medium speed, cream softened butter and sugar until light and fluffy. Add the sour cream, vanilla, eggs flour, baking powder and soda. Beat at low speed until blended. Beat an additional 2 minutes at medium speed, scraping the bowl with a spatula.
Mix the topping ingredients together and sprinkle the bottom of the baking dish with 1/3 of the mixture. Spread one half of the batter into the pan and sprinkle another 1/3 of the topping on. Cover with remaining batter and smooth out with a knife or the back of a spoon. Sprinkle the last of the nut mixture over the top. Bake for 60 to 65 minutes. May be frozen.
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