Yummy Coffee Cake

Ah nostalgia! When our son informed me that he was craving something brown-sugary, I remembered a recipe for coffee cake that I had not made in his life time.  I wasn't even sure where to find it, but I did! Here it is. Both men in my life declare this delicious. I sure won't wait 17 years til next time.

INGREDIENTS
1/2 cup butter
1 cup sugar
2 beaten eggs
1 tsp baking powder
2 cups flour
1 cup sour cream
1 tsp vanilla
1/2 tsp salt
1 tsp soda

HOW
Cream sugar and butter, add eggs, sour cream and vanilla. Then add all dry ingredients and blend well. Batter will be thick. Spoon half the batter into a well-buttered and floured bundt pan. Sprinkle half the topping (below) then the remaining batter and finish with remaining topping. Bake at 350 for 40-45 minutes.

TOPPING (mix well)
3 TBSP melted butter
2/3 cups brown sugar
1 1/2 TBSP cinnamon
1 cup chopped walnuts

Spot gives this 3 paws because we wouldn't let her lick the bowl or even have a taste. She knows it is really worth 4. But she still sits at our feet with high hopes.

Seattle Nanaimo Bars

The Sunday Seattle Times posted a "you've gotta try this" dessert recipe a few years ago. It was named after an area island or town, I forget. But what I can never forget is how worth it this one is to make for something special. These are very rich so cut them very small.

BOTTOM LAYER
1/2 cup unsalted butter
5 TBSP Cocoa powder
1 3/4 cups Graham Cracker Crumbs
1/2 cup finely chopped almonds
1/4 cup sugar
1 egg, beaten
1 cup coconut flakes

Melt butter, sugar and cocoa together in top of double boiler over simmering water. Add the egg and stir constantly til thickened, about 2-3 minutes. Remove from heat. Stir in crumbs, coconut and almonds. Press firmly into ungreased 8 x 8 pan.

MIDDLE LAYER
1/2 cup unsalted butter at room temp
3 TBSP whipping cream
2 TBSP Vanilla custard powder (Like Jell-O)
2 cups powdered sugar

Cream butter, cream, custard and sugar. Beat til light and spread over bottom layer.

TOP LAYER
4 squares (1 oz each) semi-sweet chocolate
2 TBSP unsalted butter

Melt chocolate and butter over low heat. Cool. When cool but still liquid, spread over middle layer and chill in refrigerator about 15 minutes. Cut into bars before serving. Small bars. Like 1 x 1.

You can make this 3-4 days ahead of time. Keep covered in refrigerator if there are any left.

Spot loves chocolate and loves standing in hope at my feet while making this one.