Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

Crunchy Overnight Cinnamon Streusel Cake
(for Brunch or Anytime)
 
  This recipe is great for an Easter brunch, a springtime luncheon, even as a dessert for a dinner buffet. The best thing about this recipe, you can make it up the night before and bake it fresh the next day!  

Filling:
1 stick unsalted butter, softened,
1 cup sugar,
2 large eggs, room temperature,
8 oz sour cream,
2 teaspoons vanilla,
2 cups flour,
1 teaspoon each: baking powder and soda,
Dash salt (if using salted butter omit salt)

Streusel: 
Mix together 1 cup firmly packed light brown sugar, 1 cup chopped toasted pecans, 2 teaspoons cinnamon.

Preheat oven to 350.  Spray a 9x13 pan.  Beat butter sugar and eggs together until blended and light, about 2 minutes.  Add sour cream and vanilla and blend.  Combine flour, baking powder, soda and salt and add to batter slowly and blend well.  Pour into pan.  Sprinkle streusel on top.  Bake 35-40 minutes.  Freezes well.
(This can be made right away, also.  If refrigerated overnight, allow extra baking time.)

Tips from Rita’s kitchen:
Leavening power: Put a pinch of your baking powder in a bit of warm water – it should fizz up right away if it’s fresh; for baking soda, do the same in an acid solution – a bit of vinegar or lemon juice in water. Store these away from heat and light.

More recipes, etc. on Rita's web site: www.abouteating.com

 
 

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