My first project for this blog coincided nicely with Superbowl Sunday, also known as Evening Of Excessive Eating. I figured that since I’m starting Triathlon training this week I deserved one last tango in the arms of Gluttony. Or at least in the collective embrace of butter and’ 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.
This cake has a history. It’s simple cinnoman flavour and almost cheesecake-like density have made it the ultimate comfort food over recent years. It was there the day I moved into my new house full of roommates in 3rd year. It was there whenever I returned home, offering its crumbs of nutty, rich, just-sweet-enough-for-a-cup-of-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.
This cake reveals a slight swirl of cinnamon and pecans, achieved by layering them between boughts of dough in my favourite pan: Bundt bundt bundt. I just love the way that sounds. Apparently it was invented by an American engineer from Minneapolis who wanted a lighter version of the German ceramic Bund pan.
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.