Did I mention we had a garage and bake sale yesterday?
But it was something we did together as a family and a great experience for the kids! Especially the barn girls who raised quite a bit of money for their horse show — way to go girls! Not only is this a lesson in earning money and responsibility, but also in the art of conversation. I was very proud of both of them for talking with adults about their passion, Toska and the upcoming shows. They were very mature about it which gives me a teeny tiny glimmer of hope that RJ and I are maybe, possibly, could it be?, doing something potentially right as parents.
Then they came inside and started fighting with Renn and yelling, “Boys drool!”
Well played ladies. Well played.
So the bake sale was a pretty darn good success. I mean, is my kitchen still crying? Yes. Am I still crying? Yes. But I think the highlight of the bake sale was the Colossal Coffee Cake! Someone said it was “to die for” and it was the first thing sold off the table. So give it a try, you’ll love it!
As a side note, to make this a “colossal” coffee cake, you need to double the recipe. That’s right, folks. Double the batter and double the filling/topping. Trust me.
Colossal Coffee Cake
1/2 cup softened butter
1 cup sugar
8 oz sour cream
1 teaspoon vanilla
2 cups AP flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1/3 cup brown sugar
2 teaspoons cinnamon
1/2 cup quick cooking oats (or chopped pecans)
Preheat oven to 325 degrees.
If you are doubling the recipe, prepare a 9″ x 13″ pan with baking spray. If you are normal and don’t have four ravenous children and a husband who loves this recipe and just want to make the regular recipe, I would use a 9″ square pan or a 7″ x 11″ pan.
Whisk together the flour, baking soda, baking powder and salt in a bowl and set aside.
Cream together the butter and sugar. Add eggs, sour cream and vanilla.
Slowly add the flour mixture.
Prepare the filling/topping: mix everything together. The end.
To assemble the cake, pour half of the batter in the bottom of the pan. Sprinkle over half of the filling/topping mixture. Add remaining batter. Tip: use an off-set spatula sprayed with non-stick cooking spray to make your life easier. Trust me. I’ve been there. Top cake with remaining filling/topping mixture and bake for about 50 minutes (reduce baking time for the “normal” size).
Cool completely and cut into colossal squares.
You won’t be disappointed.