it is true, i have been neglecting the recipe section of this blog for sometime.  and there is a very good reason for this; i have not been cooking or baking.  part of it is the thought that my less-than-a-year-old beautiful gourmet kitchen is sitting, lonely, 30 minutes from where i am now, and quite frankly, it depresses the hell out of me.  if the house had sold by now, it might not be such a difficult thought - someone else would be taking great pleasure from the space - but no offers, and alone and cold it sits.  but a thought has occurred to me, a gentle reminder that came dancing up behind me - quite slowly - and whispered into my ear, "bake, it is the only time your mind stops reeling."  and there is so much truth in that fact, laying in bed, taking a hot bath, trying to read a book - it never quiets.  unless, i am baking, then it is flour, the eggs, the vanilla and i.  i wanted to try something this morning that i had never baked and i found a box full of recipe cards that i had filled out in my early 20s.  when my girlfriends were buried in the heat and heavy mascara of cosmo magazine, i was wiping flour off the tip of my nose and the latest copy of food & wine.  so i am unsure the source of this recipe - most likely a food & wine from the mid to late 90's - but it is as easy as coffee cake comes, delightfully comforting and perfection warm from the oven with hot coffee. 

sour cream coffee cake:

~ 1 c. butter

~ 2 c. sugar

~ 2 eggs

~ 1 t. vanilla

~ 1 t. salt

~ 1 t. baking powder

~ 2 c. flour

~ 1 c. sour cream

~ 1 tsp. cinnamon

~ 1/2 c. brown sugar

~ 1/2 c. chopped pecans

butter a bundt pan thoroughly and preheat the oven to 350F.  sift the flour, salt and baking powder together and set aside.  mix the brown sugar, cinnamon and pecans together and set aside.  cream the butter, sugar and eggs - fold in the sour cream and vanilla.  add the dry ingredients to the batter.  pour half of the batter into the bundt pan then top the batter with all of the brown sugar mixture.  top that with the remaining batter and knock the pan on the counter a bit until the batter settles.  bake for 1 hour.  let the cake cool for 10 minutes before removing from the pan.  flip onto a plate and dust with powdered sugar {after it cools a bit more.}

xoox~jla

Comments

[nicole]

"when my girlfriends were buried in the heat and heavy mascara of cosmo magazine, i was wiping flour off the tip of my nose and the latest copy of food & wine." I absolutely love that line. it makes me feel closer to you. xo

[Emily]

I know exactly what you mean about your mind not stopping until you begin to bake. I truly find my inner peace when I cook but especially when I'm baking, kneading dough if you want to be precise. Although I do love baking for fun my parents can always tell when something is wrong when they find me late at night baking in your kitchen.

[jean]

Hi Jen! I made your sourcream coffee cake recipe today for brunch! No pecans, so substituted organic walnuts and it was still fabulous! Hubby and daughter loved it as well! It's a keeper. Not to mention how beautiful it looks... Thanks so much.

Jean Compton

[emily]

my mind, it is the same. looks delicious, this one.

[noodle]

Great recipe! Mine burnt a little and got stuck in the cake, but the salvaged bits were delicious!

[jen]

so glad you enjoyed it!

so sorry noodle! ovens vary so - i tend to start checking on things 10-15 minutes before the recipe says! ;)

[pRiyA]

just made this and am having a slice. it reminds me of the cakes of my childhood - warm, soft and buttery. its superb and simple. thank you!

[pRiyA]

but i just wonder why my cake doesn't brown all over nicely like yours. do you know?
it doesn't really matter though. i'm just feeling blissful and happy.
:-)