Tuesday, March 6, 2012

Sour Cream Coffee Cake


Tuesdays with Dorie : FAIL. Sadly, this week, I made a pledge to only use ingredients already on hand. Just a little budget challenge. Also, with an upcoming move, I need to start cleaning out the pantry!

Upcoming move, you say? But I just moved, right? Right. And as cozy as this little place is, it's a bit too expensive to be in such an area. There are also some other downsides to it like parking and infestations... but I will miss the wood beam ceilings, having a ten foot Christmas tree, the canopy over my bed and some of the other updated features.

But it isn't all sad. This past Sunday, we had brunch with our soon-to-be roommates! We toasted with mimosas in hand to a new adventure, signed a lease and will soon move into a spacious house, complete with a library, an art studio and a grape arbor and fig tree!! We can also have our own garden, which in the past has been used as a community garden. We'll be surrounded by fellow musicians (and probably some hipsters) and it's a block or so away from the vegan restaurant and organic food co-op. A different type of ghetto, you may say.

Moving is bittersweet. But I think G, Zoe and I are ready to live communally with our friends! Yeah, we sound like a bunch of hippies. I'm just going to go ahead and embrace that!


Here's our celebratory coffee cake! This one is gluten-free, but you can substitute with all purpose flour (and cut the xantham gum) to get a just-as-lovely result.


Sour Cream Coffee Cake
serves MANY

2/3 c chopped pecans
2.5 tbs brown sugar
2 tsp ground cinnamon

1 c butter, salted, softened
1 c sugar
1 c loosely packed brown sugar
2 eggs
1 tsp vanilla extract
1.5 c brown rice flour
.5 c corn meal
1.5 tsp xantham gum
1.5 tsp baking powder
.25 tsp baking soda
.25 tsp salt
1 c sour cream
powdered sugar, for dusting

- Preheat oven to 350. Combine first three ingredients in a small bowl and set aside.
- Cream butter and sugars. Mix in eggs to incorporate, then vanilla.
- In a medium sized bowl, combine dry ingredients. Add to butter/sugar mixture, alternating with sour cream until combined.
- Pour batter into a greased and floured bunt pan. Take pecan mixture and swirl it into the batter. Bake for 45-50 minutes or until a toothpick comes out clean. Cool for 10-15 minutes on the stove top, finish cooling on a wire rack then turn out and dust with powdered sugar.

6 comments:

  1. Your move sounds exciting, and I'm jealous of the fig tree! Just the other day, I was searching through coffee cake recipes. I kept stopping on sour cream coffee cakes and have been craving them since. This is making me crave one even more!

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  2. Yah Lisa, the fig tree is going to be a treasure trove of deliciousness.

    This coffee cake was pretty amazing also...our gluten free friend hit this one pretty hard. It hits the spot for a sweet tooth for sure!

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  3. Good luck on the impending move- sounds like you found a great new place. And please report back on how the new communal, hippie lifestyle is going. Sounds like an adventure! Your new roomies should love you what with your baking up such lovely creations. Beautiful coffee cake!

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  4. Oh yum, I love coffee cake! This looks scrumptious!

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  5. Just made this coffee cake the other day, thanks to you! It was delicious! The corn meal gave it an interesting twist.

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