Both my bundt pan and my blog have been needing a little love lately. One of my New Year’s resolutions was to make posting more of a priority. However, it’s already January 16th, and this is my first post of 2013. So let’s start 2013 blogging off with a bundt—my most underused baking pan. Even the spring-form gets more love.
If you think my photographs are improving it’s because for my birthday (today) I was gifted a Canon Speedlite 430EX II Flash by my sous chef! Pretty nice, right!
This coffee cake is a true family classic. My mother has been making this dessert/breakfast as long as I can remember. It’s easy, pretty, and of course, delicious! When I moved into my first apartment 7 years ago, my mother put together a book of family recipes, this cake being one of them, and I’m happy today to share it with all of you!
For the story behind the name “Tennis Camp Coffee Cake,” see my dad’s notes below.
“Before you were born, we attended tennis camp that was located at Mt. Holyoke College. They served us three meals a day in the college’s alumni housing. There was a chef that made our meals and she made this coffee cake. We asked for the recipe for this and thereafter, named it the ‘Tennis Camp Coffee Cake.’ ”
1 cup white sugar
½ cup butter (melted)
1 cup sour cream (you can use non-fat)
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
2 cups flour
For topping (mix & hold in small bowl)
½ cup brown sugar
½ cup nuts (optional)
½ cup chocolate chips
1 tsp. cinnamon
1/2 confectioners‘ sugar for dusting!
1. Beat sugar, vanilla, butter & eggs together with electric mixer for 3 minutes.
2. Add sour cream.
3. Add dry ingredients and mix well.**
4. Put ½ of batter into greased & floured bundt pan.
5. Sprinkle ½ of topping on top of batter.
6. Add remaining batter and then remainder of topping.
7. Bake at 350 degrees for 40 minutes.
** You can add a little milk to dough to make it smoother. I didn’t need to do this