Easter breakfast is a big to-do in our family. Here are some of what we enjoyed this year:
I don't have a picture of the coffee cake, but you can see it in the right hand corner of the above picture. It's our Easter morning tradition. It's soooooo good. Here's the recipe, (originally from here). You won't be dissappointed:
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 cup sour cream
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 (21-ounce) can cherry pie filling
1/2 cup granulated sugar
1 teaspoon ground cinnamon (I use Cinnamon-Plus from Pampered Chef)
1/2 cup all-purpose flour
1/2 cup chopped pecans
2 tablespoons butter
Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan.
Combine butter and sugar and large bowl. Beat until creamy. Beat in eggs and sour cream.
Sift together flour, salt, baking powder and baking soda. Gradually add the sifted dry ingredients to cream mixture. Beat after each addition. Add vanilla.
Spread 1/2 of this mixture into the prepared pan. Spread with Cherry-pie filling. Spread remaining 1/2 of mixture over pie filling.
Mix sugar, cinnamon, flour and pecans in a small bowl. Cut in butter with two knives. Sprinkle over batter.
Bake 50 minutes or until toothpick inserted in center comes out clean.