Sour Cream Coffee Cake... or Sometimes 'unplanned' is ok
Here's the thing though, if I hadn't been waffling about what I would make, if I had actually planned ahead, if I hadn't been lazily surfing the food-web... well... I never would have tried this recipe and that, my peeps, would have been some kind of tragic.
I don't know why exactly, but it's blowing my mind. I love the texture, the cake is soooo spongy and RIGHT. Perfect crumb, crunchy topping. Yes, definitely everything that you could ever wish for in a coffee cake.
The recipe called for a 9x13 pan which was just too much for me (although after tasting this sucker, I'm not so sure!) so, I halved it with great success. I will give you the full version here though.
Sour Cream Coffee Cake
adapted from Lottie + Doof (from 'Baked')
Crumb Topping
2/3 cup all-purpose flour
2.3 cup dark brown sugar
1/2 tsp salt
2/3 cup toasted pecans (I used walnuts - unfortunately too late I found pecans in the freezer)
5 tbsp cold butter to cut into above
Swirl
1/2 cup sugar
1 tsp dark cocoa powder (although I omitted this entirely)
1 1/2 tsp cinnamon
Cake
3 1/2 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 up butter at room temperature
2 cups sugar
4 large eggs
2 cups sour cream
1 1/2 tsp vanilla extract
Preheat the oven to 350 degrees F. Butter a 9x13 inch baking pan.
For Topping:
Combine all ingredients in a food processor and pulse until it's the texture of coarse sand. What I did was leave the walnuts chunky and just mix everything well, cutting the butter in until it was incorporated evenly. Refrigerate until needed
For the swirl:
Combine all the ingredients in a bowl and set aside.
For the Cake:
Cream together the butter and sugar until light and fluffy. Gradually add in the eggs, one at a time until well incorporated. Add in the sour cream and the vanilla and mix well.
In a separate bowl, mix together the flour, baking powder, baking soda and salt until combined. Add the flour mixture to the butter mixture until well incorporated but be careful not to over mix (especially if you are using an electric or stand mixer).
Put approximately half of the cake batter into the prepared pan and spread fairly evenly. Sprinkle the sugar swirl over the cake batter in the pan and cover with the remaining batter (try to get the batter spread out as evenly as possible). Sprinkle the topping over the batter in the pan. Bake for about an hour (although I would check after about 50 minutes just in case) or until a cake tester comes out clean.
Cool in the pan for about 30 then cut and serve.
Finally... Pork Stew... and a new Pute!
I am writing my post from my wireless keyboard that is not attached (!) to my new imac. This is crazy. I've never had my own computer before, at least not my own NEW computer - what a thing. My imac is smokin'. Wireless mouse, wireless keyboard, it's fast, I'll now be able to skype using live camera... the list goes on. Ok, I'd love to give you all the specs but I don't actually remember what they are, nor do I care. It's fierce and I'm ecstatic! (and broke)
Speaking of fierce, this pork stew is da bomb! It's been quite a week for me. I'm still not fully recovered from my chaperoning stint and had to fly right back into a busy week of work. Didn't have time to properly get groceries and have been wingin' it like mad. (I definitely need some Yoga in my life this weekend).
So, pork tenderloin was in the freezer and it was time to get creative. I've adapted this recipe from Canadian Living magazine. The original called for Lamb which I didn't have. I did have Lima beans but I think that in a pinch white kidney or even navy beans would work. I also added some of my beloved smoked paprika as well. I love how adaptable this recipe is though, you could use beef chuck, lamb, pork even goat would work well. The stew will also take some different spice combinations and become a completely different dish. The result though is always comforting and satisfying.
Lima Bean and Lamb (Pork Tenderloin in this case) Stew
adapted from Canadian Living
(serves a bus but is easily halved)
3 lbs boneless leg of lamb
1 onion, chopped
1 rib of celery, chopped
3 cloves of garlic, minced or crushed
3 cups of something leafy and green (spinach, chard - you get the picture) cut small and thin
1/2 tsp each salt, cumin, coriander, smoked paprika and ginger
1/4 tsp each turmeric, cinnamon, ground cardamom
dash of pepper
pinch of saffron, cayenne, ground cloves
1 cup of bean liquid or broth
1 can whole or diced tomatoes
2 strip of lemon rind (optional)
3 cups Lima beans (about 2 cans)
fresh parsley (I also used fresh chives and fresh oregano - from the garden!!!)
Cut the meat into 1 - 1.5 inch cubes. Heat a large Dutch oven and add some oil once heated. Saute the onion, celery and garlic until the onion is transparent. Add in the meat and brown with the veggies. Once browned add the beans and mix well.
Add in the spices and mix well. Once mixed add the tomato and bean liquid. Add in the fresh herbs and throw in the lemon rind and let the mixture simmer for at least half an hour.
Serve over couscous or rice (ok, I know that I should use brown here people but I'm having some issues with the fam not liking the brown rice!!!)
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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