weekend details + sour cream coffee cake
So I have a camera, and I have an online course, and I have a promise to myself to learn how to shoot in manual properly.

And it turns out the hardest part of this promise is actually getting myself to take the camera out of its bag! So, some shots from a sunny photography walk this weekend, followed by a way-too-good cake. Er, delicious breakfast food. Try it.

We found the local public library and drooled over the amazing books (not literally, not to worry). Next weekend's goal: library cards!
It turns out Saturday was the Cesar Chavez parade, and it turns out there are at least three rival vintage low-rider clubs in San Francisco. Debating which one to join.
I adore the murals in the Mission District, and have so much respect for the people who make them. Never ceases to inspire me.
Oh, and it's spring!
This cake is heaven.

It's sweet and dense and moist. And my mom has been making it as a special breakfast treat for years, so that's how you know it's something good.

I'm pretty sure you could bake this up in a flat pan, but putting it in a bundt pan just makes it that much more delicious. :)

SOUR-CREAM COFFEE CAKE
From The Silver Palate Cookbook. Makes 10 servings in a 10 inch bundt pan

INGREDIENTS:

  • 16 tbs (2 sticks) sweet butter
  • 2 3/4 cups granulated sugar
  • 2 eggs, beaten
  • 2 cups unbleached all-purpose flour
  • 1 tbs baking powder
  • 1/4 tsp salt
  • 2 cups dairy sour cream
  • 1 tbs vanilla extract
  • 2 cups shelled pecans, chopped (you can also substitute walnuts or almonds)
  • 1 tbs ground cinnamon


INSTRUCTIONS:

  1. Preheat oven to 350F. Grease a 10 inch bundt pan and lightly dust the inside with flour.
  2. Cream together the butter and 2 cups of the sugar. Add eggs, blending well, then the sour cream and vanilla. (For those of you without a stand-up mixer, or a mixer of any kind, never fear -- I mixed this whole thing up the old-fashioned way.)
  3. Sift together flour, baking powder, and salt.
  4. Fold the dry ingredients into the creamed mixture and beat until just blended. Do not overbeat.
  5. In a separate bowl, mix remaining 3/4 cup sugar with pecans and cinnamon.
  6. Pour half of the batter into the bundt pan. Sprinkle with half of the pecan and sugar mixture. Add remaining batter and top with the rest of the pecan mixture.
  7. Set on the middle rack of the over and bake for about 60 minutes, or until a cake tester inserted in the center comes out clean. Serve warm. Or cold. Honestly, it will be amazing no matter what.

    xo Diana
    Topics: recipes
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