This year Mother’s Day is a little sweeter, as we celebrate with our little Adelynn, and my mother is home from the mountains. Our family has been blessed with the gift of another child and lots of Grandma time.
No doubt it’s busy juggling a fabulous business and family, but it’s been such a joy. Little Adelynn’s personality is sweet and easy going. How many times a day do I count my blessings for three amazing, happy kids?
Heading into motherhood, no one tells you about the challenges but you can certainly see the rewards. There’s no such thing as perfection, and it’s a job in which you’re always learning.
I hope when our kids look back they see parents who tried their best every day to make a difference, enjoying the same independence to make good choices that my mother taught me.
To this day, my mother continually shows us how to navigate the craziness life throws our way and how to rise above it – we are so blessed to have each other.
This coffee cake is a little something to sweeten the day. Happy cooking … and happy Mother’s Day!
Berry Sour Cream Coffee Cake
- 1 cup softened butter
- 2 cups sugar
- 2 eggs, room temperature
- 1 tsp. vanilla
- 1 cup sour cream
- 1 lemon, zested
- 2 cups flour
- 1 tsp. baking powder
- 1-1/2 cups fresh sliced strawberries or raspberries
- 1-1/2 cups brown sugar
- 1 cup flour
- 3 Tbsp. melted butter
- 2 tsp. ground cinnamon
- 1 tsp. ground dry ginger
- Cream together butter and sugar on a mixer, until light yellow.
- Add eggs one at a time.
- Add sour cream, vanilla and lemon zest.
- Add flour and baking powder and combine. Do not over mix.
- Add the berries, pour into a buttered and floured 9×13 pan or two 8” pans and freeze one for later.
- For topping, combine brown sugar, flour, cinnamon, ginger and melted butter. Crumble together and top the cake batter in the pan with the crumble.
- Bake in preheated oven at 350F for approximately 45 minutes or until the wooden toothpick comes out clean.