Friday, March 8, 2013
You know I have a thing for teas~
Blooming teas~And Jasmine teas~and here:)
Tea Forte teas~
Harney and Son's Teas~
Japanese and Chinese Teas~
And teacups..and ..all the beautiful paraphenalia that comes with teas~..
So sometimes..I rename coffee cakes as teacakes:)
This is one of those coffee cakes that goes particularly well with tea..anytea:)..
It's from a very old cookbook.. a woman I once knew made it for a broker's inspection on a home we were visiting..years ago! I kept the recipe and I alter as I go along..the shape..sour cream sometimes..greek yogurt sometimes..golden raisins or dark..even chopped dates work well..
I do prefer this TEA Cake..shortly out of the oven..or warm it if it is 2 days old..But warm..out of the oven..
1/2 cup of butter
1 cup of brown sugar
1 cup sour cream(or go crazy and sub:))
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup golden raisins..again you can vary and I always PLUMP mine.
Topping and Filling
1/4 cup brown sugar
1 tsp cinnamon
1 cup chopped nuts(you pick)
1/4 cup golden raisins..again you chose..and I always plump raisins.
Preheat oven to 350 F..Cream butter and sugar..Beat in eggs and sour cream..Sift dry ings.and add to creamed mixture.Fold in raisins.Mix topping ings together.
Spread half of batter into a greased and floured spring form or tube pan..Cover with half of topping mixture.
Spoon on remaining batter and lightly press in remaining topping mixture.
Bake at 350 40-50 mins or until the famous toothpick comes out clean~
Let sit for 10 mins before removing from pan~
I like this cake..
But if I had to pick between this one and my daughter's chocolate chip coffee cake..I'd pick hers..
But then.. again..this is a TEA cake:)And just a bit out of the oven..Il est bon:)
Here is her recipe:)
My daughter's Sour Cream Chocolate Chip Cake
Have a great weekend~
Et oui ..the little heart cup and saucer are filled w/ ♥ and Namaste~
And is printed with the hearts and word:)
♥ ♥ ♥