ladysprite (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
ladysprite) wrote2006-04-11 08:11 am
ladysprite) wrote2006-04-11 08:11 am
Pure Food Joy
There are very few things in this world as purely good as homemade sour cream coffee cake.
Every time I decide to make it, I wind up wondering halfway through why on earth I bother. It's a pain in the rear, even for a baking addict like myself - two different kinds of cinnamon streusel, half an hour of mixing and blending and inevitably realizing that the butter is either too soft or not soft enough and that I'm a quarter-cup short on sugar or flour and have to make up the difference in some sort of creative fashion. Then, of course, there's the challenge of trying to grease a ten-inch tube pan well enough to keep the cake from disintegrating upon removal, and the two hour wait for breakfast while it cooks and cools.
And then I taste the first bite, and remember why it's worth all that nuisance. Cinnamon, and pecans, and vanilla, and the richest, tenderest buttery cake I can possibly imagine, and even more cinnamon. And I wonder why I don't make it every week.
Then I start nibbling on the leftovers three days later, and realize it actually does get better over time, like the recipe promises.
Coffee cake makes the world a better place.
Every time I decide to make it, I wind up wondering halfway through why on earth I bother. It's a pain in the rear, even for a baking addict like myself - two different kinds of cinnamon streusel, half an hour of mixing and blending and inevitably realizing that the butter is either too soft or not soft enough and that I'm a quarter-cup short on sugar or flour and have to make up the difference in some sort of creative fashion. Then, of course, there's the challenge of trying to grease a ten-inch tube pan well enough to keep the cake from disintegrating upon removal, and the two hour wait for breakfast while it cooks and cools.
And then I taste the first bite, and remember why it's worth all that nuisance. Cinnamon, and pecans, and vanilla, and the richest, tenderest buttery cake I can possibly imagine, and even more cinnamon. And I wonder why I don't make it every week.
Then I start nibbling on the leftovers three days later, and realize it actually does get better over time, like the recipe promises.
Coffee cake makes the world a better place.
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Pam with flour! It works really well.