Who’s Betty?

Kitchens really are the heartbeat of a household.  I swear, every time I’m working in the kitchen, the entire family ends up congregating in that room.

Maybe it is that food is fundamental to human survival that draws my family to the kitchen…

Maybe it is the delicious aromas coming from my oven and stove-top that leads to the family congregating in my kitchen…

Maybe it’s the fact that there is only one other person in my household that leads my kitchen to be quickly filled by my entire family…

I just don’t know.

Lately when the Omnivore sees me baking, his first question is “What is that?” quickly followed by “Is it for me or for them?”

To these two questions during this baking attempt I said: Coffee cake.  The Omnivore’s eyes widened and sparkled:

“I didn’t know you knew how to make coffee cake!” he exclaimed.

I responded, “I don’t.  But Betty does.”

“Is it going to have frosting?” he asked.

“Betty says ‘Yes.’ ” I answered.

And finally, “Is it for me or for them [the dreaded coworkers that so often end up with my baked foods]?”

So, courtesy of Mrs. Crocker, my Omnivore had two, 2, coffee cakes at his disposal.  And he was happy and the world was right.

Cake
2 cups all-purpose
1 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
1 cups granulated sugar
1/2 cup butter or margarine, softened
1 teaspoons vanilla
2 eggs
1 cup sour cream

Filling

1/2 cup brown sugar
1 tsp cinnamon
1/4 cup chopped nuts (optional)

Vanilla Glaze

1 tsp vanilla
1/2 cup powdered sugar
1.5 tsp milk

Beat sugar, eggs, and vanilla on medium speed with an electric mixer for 2 minutes.  Combine remaining dry ingredients and incorporate gradually, alternating portions with scoops of sour cream, to the batter.  Spread 1/2 the batter in an 8×5 loaf pan.  Add brown sugar filling, top with remaining batter and bake at 350* for 35-40 minutes or until toothpick comes out clean.

Or, spread 1/4 of the batter into two sections of a mini-loaf pan.  Divide filling among both pans and top each section with remaining batter.  Bake for 28-30 minutes until a toothpick comes out clean.

Let cool and top with vanilla glaze.