Come on in, friends. Sit for a spell.
Let’s sip our beverages and dab at the corners of our lips with cloth napkins. You know, as genteel folk are want to do.
Sip sip. Dab dab.
I was recently reminded by a near and dear one that next Tuesday I will be taking a trip to BirthdayVille. NatalNation. OlderLand.
Same said person gently reminded me that residents of Thirty-ishTown generally need to act like ladies.
Oh, uh, ok.
Noted, ma’am. Noted, sir. Curtsy. Bow. Crickets….
So I thought about it.
And tried to put my finger on it. Generally decided that I would take a stab at it today.
Strap yourself in.
Is it ladylike to tweak your photos with fun iPhone apps?
Golly gee, Beav, I sure hope so!
I mean, wait’ll the Ladylike Police find out! They’re really going to give me the business!!
I just think this is really good practice… you’re still sipping and dabbing, right? I am! Obvi.
But I’m also working on this coffee cake. It’s made with sour cream. And prickly pear jelly. And a crumble topping!
I think it’s probably pretty genteel and stuff.
Curtsy curtsy curtsy.
Please, sir, I want some more!
Seconds? Thirds?!? How indelicate.
So I’ve still got some time. And practice makes perfect, right?
Notes will be taken. Textbooks will be studied. Ladylikeness will be mine.
Said the girl on her fourth piece of coffee cake, wearing a holey Coyotes hoodie, drinking a Coors Light out of the bottle, and hurling epithets at the TV in response to The Bachelor’s latest moves.
We’ve got a ways to go.
Prickly Pear Coffee Cake
For the cake:
8 tbsp. unsalted butter, softened
1 c. white sugar, granulated
3 large eggs
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cardamom
1/4 tsp. salt
1 c. sour cream
2/3 c. prickly pear jelly (If prickly pear jelly is not available you can substitute the fruit-based jelly or jam or your choice.)
For the topping:
1 c. dark brown sugar, tightly packed
1/4 c. all-purpose flour
5 tbsp. unsalted butter, chilled, cubed
Preheat oven to 350°.
Line a 9″ x 13″ baking pan with parchment paper and set aside.
Sift the flour, baking powder, baking soda, cardamom and salt together in a medium bowl and set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla, beating until just incorporated. Continue mixing and add the dry ingredients, alternating with the sour cream, until a uniform batter has formed. Pour the batter into the lined pan, being sure to distribute it evenly across the pan and smoothing the top. If you’re working with a jelly as I did, I recommend stirring the jelly in a bowl until it has broken up a little and isn’t quite so solid and gelatinous. Stirring will simply make it easier for you to drop and swirl the preserve on the cake. Once you have a ‘looser’ jelly to work with, spoon it in six large spots onto the top of the cake (you can really drop the jelly in any pattern of your choosing). Use a dull knife to cut through the jelly drops and create a swirl pattern. Once your jelly is arranged, set the cake aside to rest for a moment.
In a small bowl, use your fingers to combine the butter, flour and brown sugar for the topping into a uniform crumbled mixture. Spread the topping over the jellied cake and bake for 28-30 minutes or until a cake tester inserted into the center of the cake comes out clean.
YIELD: 1- 9″ x 13″ coffee cake