To keep brown sugar soft, use these tips:
Store it in an airtight container, use a terra cotta brown sugar saver, add a few marshmallows or a slice of bread to the bag. The important thing is to keep moisture out of the brown sugar which makes it go hard.
This coffee cake is my go-to recipe for any gathering – it always turns out light, moist and delicious. The tangy lemon glaze counteracts the sweetness of the brown sugar/cinnamon layers. You can omit the raisins or add chopped nuts if you prefer.
Lemon Coffee Cake
1 c. sour cream 1-3/4 c. flour
1/2 c. margarine 2 tsp. baking powder
1 c. sugar 1/2 c. brown sugar
2 eggs 1 tbsp. cinnamon
1 tsp. grated lemon rind 1/2 c. raisins
1 tsp. vanilla 2 to 3 tbsp. lemon juice
Pinch of salt 1 c. icing sugar
Preheat oven to 350 F.
Cream margarine and sugar. Add eggs and lemon rind. Mix the flour, salt and baking powder. Add it alternately with the sour cream to the margarine mixture. Beat well. Fold in the raisins.
Mix brown sugar and cinnamon. Put half of the batter into an 8 inch greased cake pan. Sprinkle with brown sugar/cinnamon mix. Repeat. Bake at 350 F for 45 minutes. Let cool 10 minutes.
Make a glaze out of the lemon juice and icing sugar. Spoon over cake. Chopped nuts and cherries could be sprinkled on top.
Makes 16 servings.
From our family to yours… Staff recipe from Gateway Group’s 50th Anniversary Cookbook, 2015 – Lorraine Decock, Graphic Coordinator
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Phone 1-800-665-4878 or go to www.familykeepsakecookbooks.com