Happy Thanksgiving! On this very busy morning, I thought it might be nice to put something warm in your belly to prep you for the upcoming feast. Besides, on the days you don’t have to go to work, when you are going to be in the kitchen anyway, how hard is it really to whip up a coffeecake while you sip your coffee? We turn our heat down at night, so it’s really nice to have the oven on and hot coffee while the house is waking up. I have no idea what makes this coffeecake Syrian as opposed to any other nationality. I keep meaning to ask my colleague, but never have the recipe with me at work. I expect it’s got something to do with the cinnamon. Or perhaps is just called Syrian because someone thought it sounded fancy. I love this coffeecake. It’s cinnamony and nutty with a sort of firm crust underneath the cake. The pecans add such a beautiful crunch to it. It’s simple and basic, but completely wonderful.
I wish I had some sort of great story that went along with this cake. I think I just made it on an ordinary day when I had time. It did make that day a little more special.
Syrian Coffee Cake
Blend 2 cups of brown sugar, 2 cups of flour, and 1/2 cup or margarine together until it resembles coarse crumbs.
Put half of the crumbs into a 9″ square pan.
Stir 1 egg, 1 tsp nutmeg, 1 cup sour cream and 1 tsp baking soda into the remaining crumbs and pour into pan. Sprinkle on 1/2 cup of nuts. Bake at 350 for 35-40 minutes.