May 06, 2011

Happy Mother’s Day {and Mom Arleen’s Sour Cream Coffee Cake!}

By: Amy Atlas, in Amy's Latest, Recipes

I talked a lot about heroes this week here and here.  Since we’re on this heroes theme this week, it seems appropriate to end the week with a post about Moms right before Mother’s Day.  I personally gained a deeper appreciation for my mom after I had my own kids.  It is so rewarding, but not always easy!  Working moms or moms who have their own businesses have that additional challenge  {see my post on that here}  So…in honor of Mother’s Day, we thought it would be sweet to share with you photos of some of the AAE team with our moms. Not everyone is on here, but I’ll continue to introduce some AAE team members to you so you can get to know the whole team better.  You can see me as a baby with Mom Maddy, Lisa of AAE {“Commander in Sweets”} as a baby with Mom Arleen, Natalie {crafter/designer} with her mom Diann, and Jo {book recipe tester} with Mum Carol.  We salute all woman on this day…Moms, Mom-in-laws, Moms-to-be.  We also pay tribute to those fabulous ladies who are like mothers to us (you know who you are.)  What will you all be doing for Mother’s Day?  Please share in comments below.

Also, Lisa’s mother shared her AMAZING Sour Cream Coffee Cake recipe with us.  It is outstanding and perfect for a Mother’s Day brunch.  PS – My family recipes are being saved for the book.  Happy Mother’s Day !



1 Cup Sugar
1/2 Lb Butter (unsalted)
3 Whole eggs
1 1/2 tsp Vanilla
3 Cups Flour, Sifted
3 tsp Baking powder
1tsp Baking Soda
1 Small carton Sour Cream (8oz)
1/2 Cup chopped walnuts
1/2 Cup brown sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees.  Meanwhile, grease and flour the tube pan.  In a medium bowl, Combine dry ingredients (baking powder, baking soda and flour) together and sift.  In another medium bowl, combine the walnuts, brown sugar, and cinnamon together (this will be the delicious topping).  Set this topping aside.  In a mixer with a paddle attachment, cream the butter and sugar.  Add eggs and vanilla.  With mixer on low setting, begin to add dry ingredients, alternating with sour cream, until just mixed.  Pour half the batter in a tube pan. Sprinkle half of the topping on top. Cover with the rest of the batter.  Sprinkle the remaining topping on top.  Bake for 45 minutes.  Enjoy!


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