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.