Aug. 25th, 2008

misshepeshu: (The cake is not a lie.)
Law school starts tomorrow. AUGH. I'm determined to start the semester right, however, and that means kicking it off with DELICIOUSNESS. To that end, I decided to bake a coffee cake tonight that I could have for breakfast tomorrow.

I decided to experiment with a sour cream coffee cake recipe I've used for quite a while--one topped with fresh raspberries, almonds and drenched in chocolate sauce. It's very good, but a bit rich for breakfast. I also had several nectarines and peaches that need to be Taken Care Of, and I decided that pecans would be an excellent complement to the nectarines.

And thus was this recipe born. HOLY SHIT, GUYS, IT'S REALLY REALLY GOOD. Who's a masterbaker? I'm a masterbaker. I am awesome. And best of all: it's dead easy, you don't need any equipment other than a couple of bowls and a large fork, and the mixing takes hardly any time at all.

So. Enough bragging. (Forgive me, I'm eating the cake right now, and sweet sassy fuck yeah it is tasty.) On to the recipe.

For the topping:
1 large ripe nectarine or peach
1/3 to 1/2 cup raw pecan pieces
1/4 cup packed dark brown sugar (more if desired)
1/4 teaspoon salt
3 tablespoons butter (or you can use salted butter and skip the salt)

1. In a medium saucepan, melt the butter. Once the foam has subsided, throw in the dark brown sugar and salt and stir until you get a uniform brown mess. (I will refrain from the buttsecks jokes, because I'm classy like that.) Add pecans and stir until pieces are uniformly coated in AWESOME. Promptly remove saucepan from heat. Don't toast the nuts because they'll be plenty toasted in the baking process. Taste the nuts; if they don't taste sweet enough, keep sprinkling brown sugar until it tastes right.

2. Cut nectarine or peach into eighths and skin the segments. Chop the segments into small pieces (about 1/4" in size).

For the cake:

1 cup all-purpose flour
Half stick butter, melted.
2/3 cup sour cream
1 egg
1/2 teaspoon baking soda
1/3 cup sugar (white is fine, dark brown gives it a good flavor, too)
2 teaspoons vanilla

1. Preheat oven to 350°F. Take an 8" cake pan (9" works, too, you just get a flatter cake and it bakes a bit faster) and brush the bottom and sides with some of the melted butter.

2. Whip the egg, sour cream, vanilla and the rest of the melted butter together.

3. In a large bowl, combine the flour, sugar and baking soda.

4. Throw the sour cream mixture into the flour mixture and mix gently with a large fork until mixture is just combined. Batter will be very thick and kind of shaggy. Do not overmix! This will result in a tough cake.

5. Pour batter into cake pan and sprinkle the nectarine pieces and pecans on top of the cake. Bake for about 35 minutes (if using 9" pan, check at 30 minutes). When a toothpick inserted into the center of the cake comes out clean, it's done. Let cool for about 15 minutes and NOM THE SHIT OUT OF IT because this cake is really, really good hot out of the oven.


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