Sunday mornings are always crazy around here. As much as I’d love to say we have it all together and the mornings are peaceful before heading into town for church, that’s just not the way it is. Most Sundays, it’s a race to try and get everyone ready, get some coffee so the adults are functional and then we jump in the cars and go.
Unfortunately, most Sundays that leads to my stomach starting to say naughty words to me about half way through the sermon. And no matter how many times I tell my stomach that its language is completely unacceptable during church, it won’t listen.
That’s why, starting today, our new tradition is going to be coffee cake before church. It’s great because I can bake it on Saturday night and then we can grab a piece when we’re ready.
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup plain Greek yogurt
- 2 cups chopped peeled tart apples
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cold butter
- 1/2 cup chopped walnuts
- Cream butter and sugar until light and fluffy.
- Beat in eggs and vanilla.
- Mix in yogurt and sour cream
- In a separate bowl, combine flour, baking powder, baking soda and salt. Slowly fold into batter.
- Fold in apples.
- Pour into two greased 8x8 pans.
- Cut cold butter into brown sugar, cinnamon and chopped walnuts. Sprinkle over the top of batter.
- Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.
- Cool completely before eating.
If everything goes according to plan, I will bake two Saturdays per month and freeze the second coffee cake from each baking session. This way, on the opposite weeks, I can simply pull a coffee cake out of the freezer and let it thaw overnight. You can freeze the coffee cake for up to 6 months without issues.