It's March Break and my kids are at their grandparent's house.
We've only been blogging here again for a short while and this is the second post where I am sans kids. You might have the impression that I am spoiled. You might be right.
Indulged princess or not, all of this means that I am not only excused from making school lunches; I don't have to think about feeding my children any meals for a few days. You know what that means: my husband and I are eating take out.
So what does one post on a lunch blog when there are no children to feed and takeout leftovers for lunch tomorrow? I did make a delicious sour cream apple coffee cake yesterday. It was amazing warm with a scoop of vanilla ice cream melting in with the cinnamon and brown sugar. It's equally scrumptious today, cold but still moist from the apples and sour cream, which makes it an excellent lunch box candidate for next week when we're back to the grind.
Sour Cream Apple Coffee Cake
1/2 cup butter, softened
1 cup granulated sugar
1 tsp baking soda
1 cup sour cream
1 and 1/2 cups all purpose flour
1.5 tsp baking powder
1/4 tsp salt
1/2 cup brown sugar, packed
1 tsp cinnamon
1 apple, peeled and thinly sliced
Preheat oven to 350 degrees. Cream butter and sugar together. Beat eggs and beat them in. Add baking soda and sour cream. Mix well.
In a second bowl, mix flour, baking powder and salt. Add them to the batter and mix together.
Grease and flour a 8x8 (or 9x9) pan. Scrape the batter into the pan.
Push sliced apple pieces into the top of the batter slightly.
Mix together brown sugar and cinnamon. If you don't have nut allergies you could add in 1/2 cup of finely chopped nuts too (but if it's for school, you probably shouldn't). Sprinkle the sugar mixture on top of the apples. Bake in oven for 40 - 45 minutes. Check for doneness by inserting a toothpick in a few places. If it comes out clean, you're good! Serve warm with vanilla ice cream for dessert or pack cold in lunches for a school day treat.