We had a snow day today! Actually, it was bitterly cold out so the children had a free day to: drive me insane. 🙂 School was cancelled so my two oldest who are in school got to stay home. Now, please, please don’t get me wrong. I will have my children home with me any day. However, when the high only reached -2* and the little ones couldn’t go out to play…let’s just say we had a lot of excitable, loudness going on at my house today. Such loudness that echoed through the walls.
My hubby started a fire for me tonight. So relaxing. So thankful to him.
Just found out they are out tomorrow too. I sure hope it is warmer in the afternoon so they can enjoy the snow and get some energy out.
Meanwhile, back to food, since they had the day off of school this morning, I thought I would make them a Cinnamon Coffee Cake. It is a quick breakfast treat they all enjoy. I made it a little differently than I usually do. This time I exchanged the sugar in the topping for brown sugar.
Such a smart move at 6:30 in the morning.
This cinnamon coffee cake is a cinch to whip up and comes together easily on those school days. Or non-school days, in this case.
- 1 cup butter (melted)
- 1½ cup sugar
- ¼ tsp. salt
- 2 eggs
- 1 tsp vanilla
- ½ cup sour cream
- 2 cup flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ cup brown sugar
- 3 tsp. cinnamon
- Mix butter, sugar and salt in a large bowl. Beat in eggs. Add sour cream and vanilla.
- Mix in flour, baking powder and baking soda.
- Grease a 9x13 pan. Put in half of the batter. Sprinkle brown sugar and cinnamon on top of batter.
- Spread remaining batter on top.
- Bake at 375* for 20 minutes or until toothpick tests clean.