![]() Beat in the eggs one at a time, mixing well after each addition. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Heavily grease a 10-inch tube or bundt pan and set aside. Preheat oven to 350 degrees F (180 degrees C). Three Years Ago: Plum Clafouti, Basic Pie Crust, Banana Cake with Chocolate Glaze, and S'mores Pieįour Years Ago: Dark Chocolate Raspberry Oatmeal Muffins, Brown Sugar Coconut Bubble Tea, and Whole Wheat Baguettesġ/2 cup (113 grams) butter, room temperatureġ cup (228 grams) sour cream (or plain yogurt)Ħ ounces (170 grams) miniature chocolate chips Two Years Ago: Dark & Stormy (with Ginger Ale), Blueberry Cream Cheese Cupcakes, S'mores Pancakes, and Maple Roasted Peaches with Coconut Whipped Cream One Year Ago: Chocolate Banana Chip Cookies and Vanilla Bean Malt Cake Serve this cake with a cup of coffee or a glass of milk and you cannot go wrong. Since I can never leave well enough alone, I sprinkled chocolate chips with the topping, complementing the flavors already present. An espresso cinnamon topping is sprinkled on the top and in the center of the cake to add a burst of flavor. The base is a buttery cake made rich with the addition of sour cream. If ever I should lose my way again, please point me back to this imperfectly perfect cake and remind me, softly, of why we gather here.Įspresso Chocolate Coffee Cake is a simple cake for everyday occasions. I lost sight of that for a moment and it seems silly to admit all the trouble that happened over a simple coffee cake. It doesn't have to be pretentious or perfect -the intentions just have to be true. It is about experiencing and expressing joy with the ones that you love. I had forgotten what this cake was all about, what this blog was all about. With some time to clear my head, the flaws I couldn't escape from earlier seemed to fade away. ![]() I sat down at the computer tonight, looked through the photographs again, and laughed at myself. I'm learning to loosen the reins, to lower the impractical standards, and to continue to keep blogging an enjoyable experience. ![]() After putting in a full work week and then some, sometimes "the best" is a little out of my reach. I often hold myself to an impossible standard with this blog, demanding only the best recipes, photographs, and writing from myself. It has been said that artists are their own worst critics and I am inclined to agree. My boyfriend tried to sway me in the opposite direction, but I had already criticized my work -myself -to a point where I could no longer see the worth. After three months of holding onto the photographs, I could find nothing positive with them anymore. Perhaps it is a quality reserved for creators, but the longer I spend with something I have made, the more my vision narrows, focusing only on the flaws until they are the only aspects I can see. The lighting was stark the shadows were too dark. I didn't want to share it because I didn't think the photographs were good enough. As it turns out, it did.īut, when it came down to it, I didn't want to post this recipe. They were going to spend a weekend at their lake home and I thought a cake would nicely round out the weekend. I made this coffee cake back in the beginning of June, a gift for my sister and her boyfriend's family. I keep a few recipes on the back burner for moments like this, scribbled on pieces of scrap paper and buried between papers on my desk.
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