Recipes and Reminders

#313

These concentric circles of domestic bliss are a large turquoise FiestaWare plate, a sour cream coffee cake, whose inner circle was created by a bundt pan. This color came to the shelves beginning in 1937, so I would place the date around then, maybe 5 years later at most. Since Rick is CEO of washing dishes, I reminded him once about the value of such a platter. It was found, covered in greasy dust in the little garage of my parent’s last home.

The recipe is from Audrey in the days when we were in a Gurdjieff study group together. Seems like forever ago, but I learned so much through a wonderful cluster of people as we all made attempts to become more aware of each second of our day, through work parties. The host benefitted hugely by getting home projects done.

“I had these recipes that say do this, do that. Who makes these rules?” ~Emeril Lagasse

This is one of only about 5 recipes I make that I pass on to others, but I hope it becomes one of your favorites.

Sour Cream Coffee Cake

½ cup butter                                              Topping:

1 cup sugar                                                 ¾ cup brown sugar

3 eggs                                                                   2 TBS. flour

2 cups flour                                                 1 tsp. cinnamon

1 tsp. baking soda                                       2 TBS. butter

1 tsp. baking powder                                  ½ cup finely chopped walnuts

8 oz. sour cream

1 tsp. vanilla

Cream butter and sugar. Add eggs and beat well. Add other ingredients and beat well. Pour ½ the batter into greased and floured bundt pan. Put on ½ of the topping, remaining batter and topping. Bake at 300 degrees for 50 minutes. Cool and pop out on plate.

Have you ever plugged in your mixer and been scared to bejeezus because it wasn’t in the off position? Don’t you hate that?  ~(**)~  Gipsy