Cinnamon goodness!

Over the Christmas holidays, I baked alot. I can't remember how many times I turned on my kitchenaid and my oven. It was rather nice, because whenever the oven cools I have to open the door which means... FREE HEAT! har har! Uhhhh, anyhoos....

I cooked and baked alot, from cookies/squares/peanut brittle for families and friends, to main dishes and desserts for various parties. It was actually nice because I get to do what I enjoy and I didn't have to go to work, so I had all the time to play around with recipes and ingredients. And somehow, I became the designated dessert-maker for all Chan's family parties/gatherings. It was good, because I now have excuses to try different recipes. I couldn't necessarily make desserts and baked goods every single day because my poor hubs would have to constantly eat (I secretly thinks he has a sweet tooth, despite his denial). He tells me he likes being my lab rat and seems to be enjoying the role, but I don't want him to not be able to walk through doors, hallways and such. Excessive eating with lack of exercises in cold winter days...no good!

Anyways, this was one recipe I tried over the Christmas holiday which turned out to be a great success. Seeing how easy this recipe was I had to try it. And hey, the recipe has one of my favorite ingredients in it - cinnananamon! It was calling my name!



Sour Cream Coffee Cake (by Martha Stewart) - Serves 12

Ingredients

• 2 teaspoons ground cinnamon
• 2 teaspoons pure vanilla extract
• 1/2 cup coarsely chopped walnuts
• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
• 2 cups all-purpose flour, plus more for pans
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar, plus 1/2 cup for topping
• 2 large eggs
• 1 cup sour cream

Directions

1. Preheat the oven to 350 degrees. Make the topping: In a small bowl combine 1/2 cup sugar, cinnamon, vanilla, and walnuts; set aside.
2. Make the cake: Butter and flour a 9-inch springform pan; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, and eggs until smooth. Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture. (flour, sour cream, flour, sour cream, flour)
4. Spread half of the batter into the prepared baking pan, and sprinkle with half of the topping. Repeat with remaining batter and topping.
5. Bake until a tester inserted in the center comes out clean, 25 to 30 minutes. Cool for 15 minutes, then remove sides of pan and place on a wire rack to cool completely. Serve topping side up.

The cake was really moist and not too sweet (I went easy on the sugars because Dad is diabetic) and the sweetness was just right, especially after a heavy Christmas feast.