Terra Americana

You may already know that Coffee Cakes are a family calling card.  My great great grandmother's recipe has been passed down through the generations.  Because we are not purists, each one has it's own character depending on what is in the pantry and the flavors of the season.  This version was a Thanksgiving weekend creation.  It is perfect when you want to have something satisfying for breakfast without having yet another food orgy.

• 1 cup Earth Balance (soy butter)
• 1/2 cup white sugar
• 2 eggs
• 1 tbsp Coffee & Chocolate Spice or Chinese 5 Spice
• 2 cups all-purpose flour
  (or make it gluten free with 1 cup each Arrowroot and Brown Rice Flour)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sour cream or plain Yogurt
• 1/2 cup craisins
• 1/2 cup cranberry sauce (a great way to use up those leftovers)
  
• 2/3 cup Walnuts (optional)
  

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Combine the flour, baking powder, baking soda, Coffee & Chocolate Spice and salt; stir into the creamed mixture alternately with the sour cream. Pour 1/3 of the batter into the prepared tube pan. Swirl the 1/2 the cranberry sauce, craisins and walnuts into the batter. Repeat, ending with the batter on top. Bake 55 minutes in the preheated oven, until golden brown.

More recipes for early morning bliss:

• Savory Breakfast Cupcakes

• Spiced Raisin Bread with a hint of maple

• Pancakes

• Scrambled Eggs with Vegetables and Cheese

Photo Credit: Julie T Cecchini