Sour Cream Coffee Cake Recipes

The recipe below will become your favorite Sour Cream Coffee Cake recipe, we absolutely love this one!  Sour Cream Coffee cake is very easy to make and you can make it in max 1 hour. For this you must have a coffee machine.

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Prep Time:
15 Min Cook Time:
40 Min Ready In:
55 Min

Ingredients

1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon

You’d need espresso for the recipe so if you don’t have an espresso machine, we recommend the Breville BES870XL home espresso maker. If you can splurge a little more then Keurig has some great options for you.

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.

In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.

Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.

Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Coconut Macaroons

I didn’t discover coconut macaroons until recently when I saw a post about them in a non-food blog I read. I am not too sure how me not knowing of them for so long happened but I am glad I finally found out about them as I like both meringues and coconut. A lot. A few weeks ago, I tried to make a batch from a recipe I found on the internets and my beautiful plans of cute coconut macaroons turned instead into puddles of coconut and very very runny meringues. Not quite what I was looking for and expecting. That is until I dug through my recipes (looking for something else – it always happens like that doesn’t it?) and came across this recipe which was on one of the card Matt’s lovely Grandma gave me when we visited recently. So last week-end with all the super bowl bonanza, I decided to make these as I knew we wouldn’t be too hungry and in need of a light something sweet.

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They turned out just perfect and I think you will enjoy them too. They are delicate and light and fluffy. It makes a firm enough meringue with a bit of a gooey interior that is laced all around with coconut. Our friend who was over described them as fluffy coconut marshmallow and, while it is not marshmallow, it is a very good description. In my original search for coconut macaroons I saw a few recipes that called for condensed milk which also sound lovely but in a much sweeter and heavy version. Maybe one day when this is what I am looking I will try that and let you know, but for now, I am all over in love with these light ones. Since I am not a big Valentine’s day girl, I hadn’t planned this for Valentine’s day, but the timing of them is kind of great as they would make a nice treat and they could probably also be dipped in chocolate for another layer of goodness.

A few notes about this. I used raw sugar which gave them a nice golden color to the meringue but if you don’t have any, regular white sugar will work just fine. Also, you will need a double boiler, if you don’t have an official one like me, you can just use a bowl that fits over one of your pots works well too.

Coconut Macaroons

~24 macaroons

  • 3 egg whites
  • 1/2 cup sugar
  • 2 cups shredded coconut
  • 1/2 tsp vanilla
  • pinch of salt

Pre-heat your oven at 300F and bring a pot of water to a boil (to be used as a double boiler). In a bowl that fits nicely on your pot, beat the eggs whites until you have firm peaks. Add the sugar and beat until the peaks are firm again. Put the bowl over the pot of water (on in your double boiler) and cook the meringue for 5 minutes while constantly mixing it. Remove the bowl from the pot and add the coconut, vanilla and pinch of salt and mix well. Drop the macaroons with a spoon on a baking pan lined with parchemin paper. Bake for 20 minutes until the tops are golden.

Carrot Sesame Salad

It was Chinese New Year last Thursday so to bring in the year of the rabbit, we decided to have Teriyaki. Which I know is Japanese and not Chinese. But that’s what we were in the mood for. We had plans for a nice large piece of salmon, lots of rice and some sauteed garlic bok choi. But somehow I thought that we were still missing something, that we should have more vegetables, a salad or something. So I made this carrot sesame salad which I am glad I did because our timing was off a bit on the bok choi and it wilted so much it was almost hard to see on the plate.

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I know I seem to be on a bit of an orange salad kind of thing as this is the second in a row. But I just couldn’t wait to share it. I made a similar version of it with a bunch of different vegetables the next day to have with the leftovers and frankly, I prefer it simpler and just with the carrots. It’s also prettier I find. If you don’t feel like shaving the carrots with the peeler, which is I admit a bit of work, you can grate them, it probably is just as fine and pretty in about half the time.

Carrot Sesame Salad

4 portions as a side

  • 4 carrots, in long strips
  • 2 tsp sesame seeds
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp sriracha
  • 1/2 tsp sugar
  • 1 tsp cidar vinegar
  • 1 tsp vegetable oil

Put the carrots and the sesame seeds in a bowl. Whisk the remaining of the ingredients together and pour over the carrots. Mix well, let rest for at least 1 hour in the refrigirator. Mix again before serving.

Pea Radicchio Salad

I made this pea salad last Sunday for lunch. We had a bunch of peas still from the huge batch batch I bought when I saw Ontario peas were in at to the market, a nice radicchio hanging around as well a beautiful new chunk of pecorino cheese picked up the day before that I was dying to try. And to be honest, I also wanted to shell peas. I love the mindless work of shelling peas, squeezing them open, sticking my thumb in them and releasing all the peas in one fell swoop. It’s very calming for the mind.

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After the peas were shelled it was all thrown together very quickly. The peas were barely brought to a boil before being dunked in cold water and the radicchio was given a rough chop. It all found its way in a bowl with shavings of pecorino and a little olive oil and lemon juice. Quite simple but very nice as the sweet of the peas, the bitter of the radicchio and the salty mellowness of the pecorino go quite well together.

Pea Radicchio Salad

2 large servings

  • ½ cup fresh shelled peas
  • 1 small radichio, chopped roughly
  • a handful pecorino shavings
  • 1 tsp olive oil
  • 1 tsp lemon juice

Put the shelled fresh peas in a small pan and cover with water. Bring to a boil and immediately drain the peas and put in cold water for 5 minutes. Drain the peas again and put all them in a bowl with the radicchio. Shave some pecorino cheese over the salad and drizzle the lemon juice and olive oil. Serve.

Custard Tart with Berries

When I was young, in the summer mostly since that’s when they were available, we would often get custard fruit pies from the grocery store. I loved them, very thick very yellow custard covered in all sorts of fruits with a nice shiny jam glaze on top. It was easy to get and it meant hot weather. I haven’t had one in a very long time but when I was looking to make something light, fresh and not too sweet last week-end, I remembered those pies and decided to make my own version. Only with a graham cracker crust and a nice slightly vanilla infused homemade custard.

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Now, I know making your own custard might seem a bit daunting for a lot of people but, believe me, it is worth it. It is so much better than any custard you can get with the instant powder kind of stuff, with a much more subtle taste, a nice rich consistency and a beautiful soft pale yellow color (definitely not bordering the neon yellow). And to be honest, it takes about the same time to make as the powdered custard which is not much time at all. Since nothing is yet in season here fruit-wise, I decided to go with the berries that were available. They were not as great as they are when they are local and in season but they did just fine, berries are always good. Sliced kiwis or grapes or any fruit that doesn’t oxidize or turn brown would also works really well here.

Custard Tart with Berries

  • 2 cups graham crackers crumbs
  • 1 tbsp sugar
  • Pinch of salt
  • ½ cup butter, melted
  • 2 cups milk
  • ½ vanilla bean (or ½ tsp vanilla extract)
  • 4 egg yolks
  • ½ cup sugar
  • ¼ cup corn starch
  • Sliced straberries
  • Blackberries
  • Blueberries

Pre-heat your oven to 350F. In a bowl, mix the graham cracker crumbs, the tablespoon of sugar, the salt and the butter. Press in a pie plate (I used a 9 inches one) and cook for 15 minutes. Remove from the oven and let cool.

In the meantime, prepare the vanilla custard. In a medium pan, heat the milk with the vanilla, bringing it to a simmer. In a bowl, whisk the sugar, corn starch and egg yolks together until it forms a very thick paste. Once the milk it simmering, pour about ½ cup in the yolk/sugar/starch mixture and whisk well to make sure there are no lumps. Add the mixture to the remaining of the milk and continue heating and whisking until it thickens. Once it gets to a custard consistency, remove from the heat and let cool a little (and remove the vanilla bean if using).

When the crust is cooled, pour the custard in it. Let cool completely and top with the berries. Refrigerate a few hours before serving.

Sweet Potato Salad

We had a sweet potato that needed to be used this week-end and for lunch Saturday, Matt decided to make this potato salad to go along with our cheese and crackers and nibblies. He had made it for himself earlier in the week and was trying to convince me that it was the most fantastic thing and while I though that yeah, it sounded good, I was not at all realizing how great it is. Not that I don’t like sweet potatoes, those are never a problem for me. But, to be honest, I am not always convinced by potato salads. They are usually so heavy, thick and potato-y and for me, reserved for the usual annual craving, in the heat of summer at a BBQ or a picnic.

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This one is nothing like those potato salads. It is simple, bright and refreshing. Although there is a bit of mayo for a tad of creaminess, it is light and not heavy. We cooked the potato but left them with a bit of a bite still and I feel this is the best way to have them, I think cooked any more wouldn’t do this any justice. It did great for a simple lunch but evidently it would be great with any BBQ of some sort or for a picnic. With these flavors it’s a bit of a tease of summer and all the good fresh things to come which is more than welcome on my part right now as the winter is getting a bit much these days.

Sweet Potato Salad

4 portions as a side

  • 1 large sweet potato
  • handful cilantro, chopped finely
  • 2 green onions, chopped
  • 1/2 tsp mayonnaise
  • 1 tbsp cider vinegar
  • 2 tbsp olive oil
  • salt, pepper

Put the potato in a large pot of water. Bring to a boil then boil for 20 minutes. Let cool completely. Peel and cut the sweet potato, put in a bowl with the cilantro and green onions. Whisk the remaining ingredients to make a vinaigrette, pour over the potatoes and mix well.

Blood Orange and Fennel Salad

We came back home on Monday night and things just seem to start to be back in order. I’m (almost!) finally unpack, the kitties are not bouncing off the wall of excitement of seeing us again and our diet is back to normal and not just made mostly of wine, cheese and chocolate anymore. While the holidays are nice, it’s also really nice to be back to normal. I am still not finished with my chocolates and all but I was looking for a simple and healthy lunch today and since I got these beautiful blood oranges at our green grocer this week, I decided to put them in a salad where they can shine.

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I know it is nothing special but I figured I might as well share as it is so pretty (and delicious). I am a big ricotta fan (well, very very big fan to be honest) and since we had some I though it would be nice in the salad to add a bit of creaminess against the orange and fennel which are both pretty sharp. If you don’t like ricotta you can probably add goat cheese or feta (or no cheese at all), I though some kind of toasted nuts (almonds? walnuts?) would also be nice but we had none at the time so that will be for the next winter salad.

Blood Orange and Fennel Salad

  • 2 blood oranges, cut in supremes
  • 1 small bulb of fennel, sliced
  • romaine lettuce
  • arugula
  • ricotta cheese

Vinaigrette

  • 3 tbsp olive oil
  • 1 tsp apple cider vinegar
  • salt, pepper

Put all in a bowl. In a glass (or small bowl) whisk the vinaigrette together. Add to the salad, toss and serve.

Beer Braised Beef

As I mentioned before, we’ve been all about stews recently. Even though November has been nice and gentle so far and the trees still mostly have their leaves, which is unusual at this time of year, we are slowly settling in our winter routine. Stews and roasts have gradually increased in frequency over the past few months and now every week-end wouldn’t be complete without one or both. So I though it would be about time I share another meat stew recipe with you here too since it seems like I tend to favor more the vegetarian options here which is not that representative of our table. We made this beer braised beef last Saturday and it was really good.

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It was inspired by a few recipes, most of which called for short ribs. Since we couldn’t find any short ribs that fit what we were looking for (i.e. not too fatty and for about 4 portions not 10) we decided to get a beef tenderloin instead which worked beautifully and was also a cheaper cut. Once cooked, the meat was extra tender and very easy to shred in pieces. We used this hoppy and unfiltered beer, which has become one of my favorite fall beers really, and while any beer would be nice, a good darker one is probably better to give the whole thing more spice and depth of flavor. We served it with parpadelle and pecorino cheese which worked great but another probably quite fabulous option would be polenta although that would definitely kick the richness factor up a few notches.

In other news, I was featured in The Hindu newspaper last week-end which both amazes me and surprised me a little and for which I am very grateful. I am glad you like the blog, the recipes and that I am perplexing you a little. Perplexing people is always good right? In any case, welcome new friends, I’m happy you’re here!

Beer Braised Beef

4 portions

  • 1 beef tenderloin, cut in large chunks
  • 3-4 tbsp flour
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ¼ cup dark beer
  • 1 onion, diced
  • 1 can tomatoes, crushed
  • 4 sprigs of thyme
  • 3 bay leaves
  • Salt, pepper
  • 4 portions parpadelle pasta, cooked
  • Pecorino (or parmasan) cheese, to serve

In a large dutch oven, heat the olive oil and the butter on medium heat. Roll the beef chunks in the flour to cover them and dust off any excess. When the oil and butter are hot, add the beef and brown on all sides, about 2-3 minutes a side. Add the onions and cook for 2 minutes more until they are translucent. Add the beer and with a wooden spoon, scrape off any bits that stuck to the bottom of the dutch oven. Add the remaining ingredient and bring to a simmer. Reduce the heat to low and cook with the lid open slightly, for 1 hour until the sauce is thick. Remove the beef to a plate, shred in pieces with two forks and return to the sauce. Serve on cooked parpadelle pasta with a little pecorino cheese.

Navy Beans and Kale Stew

This time of year really has a special feel to it, a renewal, new start sort of thing. I haven’t been in school for a few years now but I still feel the same excitement and sense of urgency to get things done. Or that might just be me this week running behind everything after spending a the long relaxing week-end in Montréal. All this busyness makes me just really want to sit on the couch and hang out in a blanket and warm socks while eating all sorts of warming things. And this is exactly what I finally did last night. We took the evening off, sort of, and we made this simple stew for dinner which made the cool rainy evening that more cozy.

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It is quite straightfoward to make, if you don’t have dry navy beans you can replace them by canned beans but reduce the cooking time. You can add some herbs to it (especially if you decide to skip the pancetta) but I like the super simpleness of it with most of it’s flavor coming from the pancetta. We had quite salty pancetta so I didn’t add any salt but feel free to add some if yours is not too salty (but check before!). You can serve it with some pepper flakes and a bit of parmasan for a little bite.

Navy Beans and Kale Stew

  • 150g pancetta, chopped
  • 1 tbsp olive oil
  • 1/2 large onion, diced
  • 1 celeri stick, diced
  • 1 large carrot, diced
  • 2 cup navy beans, soak overnight or for a few hours
  • 5 cups of vegetable stock
  • 1 bunch of kale, cut in large pieces

In a large pot, heat the olive oil (medium-high heat). Add the pancetta an cook for a few minutes. Add the onion, carrot and celeri, cover and cook for 5 minutes. Add the beans and the stock, bring to a boil. Reduce the heat and let simmer for about 1 hour, until your beans are cooked. Add the kale and simmer for 10 minutes. Serve with pepper flakes and/or a bit of parmesan!

Lemon Verbena Green Iced Tea

We have been playing with different versions of green iced tea over the past few weeks. I’m a big fan of green tea, especially in the summer, as it feels lighter and softer than black tea, much more appropriate for the warmer months if you ask me. We made a few different batches over the weeks and played with lemon, honey, brown sugar and, as you can see, lemon verbena. They were all good and different but I have to say this one was my favorite. It has a light subtle lemon verbena taste which I find lovely and most of all, it’s very refreshing. It also helped deal to some extent with the jungle plant that the lemon verbena in our garden was quickly becoming.

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As all iced teas are, it’s pretty simple and straightforward. A few leaves of verbena are added to the green tea, it’s steeped for a little, poured over ice and lemon slices, and put away in the fridge for a few hours. From then on, it keeps for a few days although with the heat we’ve been having it none of the batches lasted very long in our house. We don’t like our iced tea very sweet, especially not iced green tea, but if you like yours very sweet, I would add another teaspoon of brown sugar to it. And for the record, these days, we steep and strain our tea leaves in a french press, but whichever is your favorite way of steeping tea works.

Lemon Verbena Green Iced Tea

1 pitcher

  • 3 tsp green tea leaves
  • 8 lemon verbena leaves, divided
  • 6 cups water
  • 4 lemon slices
  • 1 tsp brown sugar
  • ice cubes

Bring the water to a boil and let rest for a minute or two. Put the tea leaves and 4 lemon verbena leaves in a french press and pour the water over them. Let steep for 10 minutes. Put ice, brown sugar, the 4 remaining lemon verbena leaves and the lemon slices in a pitcher. Pour the tea over and refrigerate.