Budget. Does that word make you cringe, nauseous and begin to sweat? It certainly does for me and brings back many bad memories of my early married and motherhood years. It has been quite awhile since I’ve had to watch our family spending like I am right now. You see, my hubby has gone through some employment changes recently and we are being extra cautious as he gets his consulting business up and running.
Though changes in employment are never a welcome experience, we feel quite prepared since we work very hard to live a provident lifestyle as our church counsels us to do. I am intensely grateful for our food storage that allows me to keep grocery bills to a minimum. I know this transition time is only temporary for us, but it could have been extremely stressful, scary and overwhelming if we hadn’t have been prepared.
One of our biggest expenses is the grocery bill. I’ve stopped purchasing prepared foods, such as cold cereal, to help cut it down. My kids basically ate cold cereal every morning and now I’m up extra early to make them breakfast. How do my kids feel about it? To quote my 8 year old, “Mom, I hope Dad never gets a job so we have breakfast like this every morning!!!”
Last week I quickly threw this coffee cake into the mixer and boy was it a hit! I had wanted to take a picture of the whole cake but by the time I got out the camera, 3/4 of it was already devoured. It was really moist unlike many coffee cakes I have made/eaten before and super easy to make. The only change I might make next time is to try a smaller pan or maybe a tube pan because it comes out a bit thin in a 9 x 13.
Sour Cream Coffee Cake
1 C butter
2 C sugar
1 C sour cream
1/2 tsp vanilla
2 C flour
1 tsp baking powder
1/8 tsp salt
1/3 C flour
1/2 C brown sugar
2 Tb butter, melted
1 tsp cinnamon
1. Preheat oven to 350 degrees. Grease 9 x 13 baking pan.
2. In mixer, cream together 1 C butter and sugar until light and fluffy. Beat in eggs one at a time, then the sour cream and vanilla. Add flour, baking powder and salt. Mix just until combined. Spread 1/2 of batter into prepared pan.
3. Prepare the streusel by mixing the flour, brown sugar, butter and cinnamon together in a small bowl. Sprinkle 1/2 of the streusel over the cake batter. Spread remaining batter over the top and sprinkle on remaining streusel.
4. Bake 35 minutes until toothpick inserted comes out nearly clean.