It’s been quite a while since my last baking post! Sorry @_@ I’ve been pretty bad lately about updating the blog… but I’ll try to get back on track soon! Lots of (non-food) things going on ^^” I’ve just returned from a weekend in the Bay Area and ate as much as I could, so look forward to some updates from that trip!
Anyway, I got the idea to make a sour cream cake a while back because I forgot that we already had a tub of sour cream at home and bought an extra one, and I started looking through my cookbooks to see what I could do to use it up. (I also happened to buy a tub that was expiring soon… haha.) I came across a recipe for a coffee cake in my favorite cookbook, The Modern Baker. Coffee cake is delicious, and I happened to have all the ingredients on hand that day, so I jumped right in.
It also gave me a chance to test out my new Bundt pan. I’ve been wanting to get one for ages now, and it had been on my Amazon wishlist for a long time, but I ended up buying one from the grocery store. I guess I had to see it to be fully convinced that I needed one.
The cake turned out a bit more fluffy than the recipe probably intended – I had it in the stand mixer for a bit longer than what the recipe called for. But that’s all right, none of my friends had complaints about a fluffy cake. Hehe.