Sour Milk

Julie poured herself a glass of milk this afternoon and then made a face.  Oh, no, sour milk.  It doesn't happen often, but when it does I'm not too happy, and for sure Julie wasn't happy by the look on her face and her gagging remarks.  Reminds me of the old saying, "Don't cry over spilled milk," here it's "over sour milk," especially when we're paying over $3.00 a half gallon.  Hmm, resourceful, thrifty, me got to remembering  my dad telling that my grandmother used to leave milk out to sour it for cooking with. I got on Google, which I do often with my questions, and typed in, "cooking with sour milk."  Sure enough you can and whatever process soured the milk in the first place is killed in the baking process.  I found this coffee cake recipe and went to work.

Sour Milk Coffee Cake

Cake:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
Pinch of salt
4 tablespoons cup softened butter
1 beaten egg
1/2 cup sour milk

Streusel topping:6 teaspoons all-purpose flour
6 tablespoons brown sugar
1 teaspoon ground cinnamon
4 tablespoons softened butter


Mix together the dry cake ingredients, then cut in the butter until crumbly.

In another bowl, combine the beaten egg and sour milk. Stir into the dry mixture until batter is just moistened (will be lumpy).

Make the streusel: combine the dry streusel ingredients, then cut in the butter until crumbly.

Spoon half the batter into a 9x9 inch square pan. Sprinkle with half the streusel. Top with the remaining batter, followed by the rest of the streusel.

Bake at 400°F for 15-20 minutes or until golden

It turned out to be delicious.  So no more crying over, "sour milk!"