Cinnamon Coffee Cake

Cinnamon Coffee Cake
Taste of Home Baking Cookbook

Ingredients:
1 cup butter, softened
2 ¾ cup sugar, divided
4 eggs
2 tsp. vanilla extract
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 cups (16 oz.) sour cream
2 tbsp. ground cinnamon
½ cup chopped walnuts, optional

Directions:
1. In a large mixing bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beating just enough after each addition to keep batter smooth.
-If you use a Kitchen Aide mixer I just added all the wet
ingredients, then dry ingredients, then the sour cream. Just mix
well!
2. Spoon a third of the batter in to a greased 10-inch tube pan or Bundt pan. Combine the cinnamon, nuts (optional), and remaining sugar (3/4 cups); sprinkle a third over batter. Repeat layers twice. Bake at 350 for 60-65 minutes. Cool for 15 minutes before removing from pan.

Cake in a Jar

Want something to send to your loved ones overseas or across the country. Here you have it - Cake in a Jar - sealed and ready to be shipped. If you have ever done canning before it is a similar process (boiling the lid before you seal the jar). Just send your cake with a jar of frosting! Now you have a personalized birthday cake.




Cake In A Jar

Ingredients:
• 1 (18.25 ounce) package yellow cake mix (or whatever type you’d like to cook)
• 8 straight-sided wide-mouth pint canning jars with lids and rings

Directions:
1. Prepare the cake according to package instructions, or use any cake recipe.
2. In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on a cookie sheet to keep from tipping over while baking.
3. Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
4. While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool.
5. It will seal as it cools. Place the jars on the counter and listen for them to ‘ping’ as they seal. If you miss the ‘ping’, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed.
6. After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy.
7. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored in a freezer.
I’d like to add, you can send your man pre-made frosting in the little containers so he can have frosting with his cake. Be sure to include plastic ware in-case he gets them while he’s “out working.”