touchdown
My first project for this blog coincided nicely with Superbowl Sunday, or, in my world, Evening Of Excessive Eating. I figured that since I’m starting tri-training this week I deserved one last tango in the arms of Gluttony. Or at least in the arms of butter n’ eggs.
So what to bring to the Great American Football Party? A late morning and a lazy afternoon yielded little inspiration for forays into the unknown world of new recipes or complicated appetizers.
And so I turned to The Book: a sturdy collection of our family favourites, lovingly copied out in my mother’s own handwriting. I flipped to her recipe for Sour Cream Coffee Cake. Now, this cake has a history. It’s simple flavour and almost cheesecake-like density have made it the ultimate comfort food throughout the latter years of my life. It was present the day I moved into my new house full of roommates during my 3rd year of University. It was present whenever I needed to return home, offering up its crumbs of pure, nutty, rich, just-the-right-amount-of-sweetness-for-a-cup-of-strong-coffee goodness. Apparently someone at Canada Post likes it too, because one was once “lost” in the mail en route to a Ward family member.
I made it for the gang, and it was a hit.
I just had to do a close-up of the organic cane sugar crystals I used
Mmmm, layers
Layering process in my favourite pan. Bundt bundt bundt. I just love the way it sounds. I just discovered that it was invented by an American engineer from Minneapolis who wanted a lighter version of the German ceramic Bund pan.
The finished product
The other star of the party was made by the young ones of the household. An edible arrangement of fresh fruit (some chocolate dipped) stuck into a head of iceberg lettuce. It looked beautiful! Plus, if anyone has a more noble use for iceberg lettuce I’d like to hear it. Salad? No way. Bearer of fruit and chocolate? Any day.
Sour Cream Coffee Cake
Blend well: 1 c butter, 2c sugar, 2 eggs, 1 c sour cream, 1/2 t vanilla
Add: 2c flour, 1t baking powder, 1/4 t salt
Combine in a small bowl: 4t sugar, 2t cinnamon, 1 c chopped pecans
In a greased and floured Bundt pan layer 1/3 batter and 1/3 topping. Repeat 2 more times. Bake at 350 degrees for 1 hour.
I was amazed at the warm memories this coffee cake conjured up in my mind. I had an awesome coffee cake recipe from my Home Ec class back in Junior High. My family raved about it whenever I made it – way back then. Over the years, I have forgotten about the homey-ness (is that a word?) of coffee cake. I can’t wait to try your recipe!
Corinne said this on March 3, 2008 at 4:04 pm |
My 4 yr old nephew told me something smelled really good while this coffee cake baked in my oven. It was out on the counter cooling and he never forgot about it. He was determined to have a taste before he went home tonight even if it was too hot. He gave it 1 thumbs up while his other hand was busy spooning coffee cake into his mouth. With added CoolWhip – 2 thumbs up!
Needless to say, this tasty treat disappeared fairly quickly tonight….guess I’ll have to make it again!
Corinne said this on March 7, 2008 at 12:10 am |