Pre- Breakfast, Pre-Super Bowl

Today is Pre-Super Bowl

Tomorrow is the BIG DAY!

This Saturday morning we started the day with a

"Pre-Breakfast"

That's a sweet treat before we dig into regular breakfast foods

It all started with a cruise,

when pastries were offered in the buffet 

And rather than order coffee in,

one of us would trek to the Lido deck

and bring back coffee and pastries for two

After, we'd dress for the day

And go to the dining room for a

"real breakfast"

One of our favorite pre-breakfast times

was the week we spent in Sorrento

With a balcony overlooking the Main Street.

Pastries and coffee were always ready early

And one of us would bring coffee and pastries to our balcony

What a delightful way to start the morning.

We sometimes do that at Linderhof

"Pre-Breakfast"

This Saturday morning finds us in the

breakfast room . . . 

With coffee, the paper

And a classic coffee cake

Simple coffee cake

A piece and a cup of coffee is a great way to start the day.

The coffee cake is easy to make and the ingredients are always at hand:

CLASSIC COFFEE CAKE

1 stick softened butter

1 c. sugar

3 eggs

1 t. vanilla

2 c. flour

1 t. baking powder

1 t. baking soda

1 c. sour cream

CRUMB TOPPING:

1 c. brown sugar

1 t. cinnamon

1 T. flour

1 c. coarsely chopped pecans (you can use walnuts)

4 T. butter

Preheat oven to 350.    Butter 13 x 9 pan

In the bowl of an electric mixer, beat the butter and sugar at medium speed until creamy. Add the eggs and vanilla. Mix well to combine. Add the flour, baking powder, baking soda and sour cream. At low speed, mix until the batter is smooth. Spoon the batter into the baking pan, spreading the batter evenly.

To make the topping: combine all the ingredients in a small bowl and with your hands, work until they're crumbly. Sprinkle over the batter. Bake for 40 to 45 minutes or until toothpick inserted in the center comes out clean. Serve warm or at room temperature.