Can Me Have This: KitchenAid Mixer

My latest baking crazy has led me to re-evaluate my need for a mixer. Within minutes of showing up on my doorstep on Friday, she was put to good use. 5 dozen chocolate chip cookies and a couple of dozen sugar cookies for Emiko's throngs of friends that came over. Today (Sunday) was no different.

Here to entice tastebuds....Sour Cream Coffee Cake.

1/2 c. firmly packed brown sugar
1 1/2 t. cinnamon
1 c. chopped walnuts or pecans (I used a 1/2 c of both)
3 c. all purpose flour
1 1/2 c. granulated sugar
3 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. butter
1 c. reduced fat sour cream (I used a little more...)
1 t. vanilla (I used a little more)
3 eggs

Preheat oven to 350 degrees

Combine brown sugar, cinnamon, and nuts in small bowl, set aside

Combine flour, sugar, baking powder, baking soda, and salt in mixer bowl. Add butter, sour cream and vanilla. With a flat beater, mix for 45 sec. until ingredients are well combined. Turn to speed 4 and beat about 2 min. Stop and scrape bowl Turn to STIR speed and add eggs, one at a time, mixing 15 sec. after each addition. Turn to Speed 2 and mix about 30 sec

Spread half of batter in greased and floured 13x9x2 inch baking pan. Sprinkle with half of cinnamon-sugar mixture. Spread remaining batter in pan and top with remaining cinnamon sugar mixture. Bake at 350 for 40-50 min.

Serve warm.

Aiko obviously liked it:
Happy baking!