Father's Day Breakfast

I woke up at 6am (I normally do with baby Gav) this Father's Day morning and started to plan the breakfast fest.

Nevin sat on the kitchen table and watched me get everything ready for the Sugar-Top Coffeecake

He did not like the noise of the mixer though!

While the coffeecake cooked we started preparing the French Toast and eggs.

Sugar Top Coffeecake
1 1/2c. flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
3/4 c. sugar
1 tsp. vanilla
1 egg
1 tblsp. butter, softened
1 c. sour cream
1/2 c. packed brown sugar
1/2 tsp. cinnamon
2 tblsp. flour
2 tblsp. butter, melted

Sift flour, baking powder, salt and baking soda; set aside.
In large bowl using mixer at medium speed, beat sugar, vanilla, egg and 1 tblsp. butter until light and fluffy, about 2 minutes. Beat in sour cream until well blended.
Reduce speed to low; beat in dry ingredients until well blended. Pour batter into greased 8x8 pan.
Use a small bowl and stir together brown sugar, cinnamon and 2 tblsp. flour. Add 2 tblsp. melted butter; mix until crumbly. Sprinkle crumb mixture over batter.
Bake at 375 for 25-30 minutes or until cake is browned and toothpick comes out clean from center.

Cinnamon French Toast

3 eggs
1 c. milk
1 tblsp. sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. ground cinnamon
8 slices of bread

In a pie plate mix eggs, milk, sugar, salt, vanilla and cinnamon until well blended. Quickly dip bread slices into mixture, turning to coat both sides.
Place toast on well-greased hot griddle. Bake turning once, until toast is golden brown on both sides.