Sour Cream Coffee Cake

sour cream coffee cake

Who out there loves a decadent breakfast cake with a rich cup of coffee? I know I do!

This is one of the first coffee cakes I had ever tasted. It was one of those recipes that mom got from a recipe exchange at her work many, many years ago.

I can still envision the warm scent of cinnamon coming from the oven the day that she made this cake. I could not wait for it to cool so that we try it.

One bite and I was hooked!

This sour cream coffee cake is so moist and delicious, filled with a cinnamon sugar and pecan crumble. What’s not to love??

Yum!

Sour Cream Coffee Cake:

  • 1/2 cup unsalted butter
  • 1/2 cup margarine
  • 2 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 teaspoon vanilla
  • 2 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Sugar Mixture

  • 1/2 cup finely chopped pecans
  • 1 teaspoon cinnamon
  • 3 heaping tablespoons light brown sugar

Preheat oven to 325 degrees. Cream together butter, margarine,sugar, eggs, sour cream and vanilla. Add flour, baking powder and salt. Mix well. In a separate bowl mix pecans, cinnamon and brown sugar. Grease and flour springform pan or angel food cake pan. spread half of the cake batter mixture in pan. sprinkle half of the sugar mixture over it and swirl into batter with a knife. Add the rest of the batter and remainder of sugar mixture. Swirl again. Bake one hour. Let stand 10 minutes before removing from pan. If desired, after cake cools sprinkle with powdered sugar.

Enjoy!

Japanese Cabbage Salad with Chicken, Edamame and Wasabi Soy Almonds

IMG_20170725_231726_938

I have had this serious sushi craving lately! Or, at least a need for those flavors that go along with it. (like soy sauce, ginger and wasabi) Anyone else have this problem?

I don’t know what it is about that flavor combination, it’s just so perfect! It’s got that whole Unami (a pleasant savory taste) thing going on.

Since going out for sushi does not fit into my schedule this week, I made this yummy salad to munch on for the next few days.

This salad is perfect to pack for your weekday lunch. It is light yet filling and packed with protein and healthy carbs to keep you fueled throughout the day.

And I incorporated those Unami flavors to satisfy that craving. For now, anyways! My sushi day will come.

Enjoy!

Japanese Cabbage Salad with Chicken, Edamame and Wasabi Soy Almonds:

  • 1/2 small head green cabbage chopped
  • 2 cups cooked chicken breast (I used rotisserie chicken)
  • 3 green onions fine sliced
  • 1 cup cooked shelled edamame
  • 1/2 cup wasabi soy almonds, rough chopped (blue diamond almonds)

Place above ingredients in a large bowl and toss with dressing to coat.

IMG_20170725_221359468

Dressing:

  • 1 teaspoon fresh garlic, finely minced
  • 1 1/2 teaspoons fresh ginger, finely minced
  • 1/4 cup soy sauce
  • 1/2 cup seasoned rice vinegar
  • 1/2 cup canola or vegetable oil
  • 1 teaspoon sesame oil

Place dressing ingredients in a jar with tight lid and shake to combine. Pour over salad above and toss to coat. Garnish with toasted sesame seeds and a couple of cherry tomatoes for color.

IMG_20170725_222236801

Yum!

 

Asian BBQ Chicken Bahn Mi Sliders

IMG_20170718_221605483

As of late, I have become a bit obsessed with Bahn Mi sandwiches .  I just love the fresh crisp veggies and herbs, flavorful meats, and that bread! Yum!

Bahn Mi is the Vietnamese word for bread, referring to the French Baguette. Baguettes were introduced to Vietnam during the colonial period. The Vietnamese Baguettes are a bit lighter and airier the the traditional French Baguette and have a bit crispier crust.

Bahn Mi Baguettes are made with a combination of rice and wheat flours which attribute to their lightness, making them the perfect vessel for sandwich making.

The baguettes are typically spread with mayonnaise, toasted and then topped with meats, marinated vegetables, fresh cilantro or other herbs and fresh sliced jalapeno peppers.

I made a sriracha/garlic/lime mayonnaise for mine. I did not toast the bread but you can if you like. Then topped it with Asian BBQ Chicken.

img_20170718_215436205.jpg

Then a kale/cabbage mixture (I buy mine at Trader Joes) that I tossed with a little of my sweet and sour pickling marinade, shredded carrots also tossed with marinade, pickled watermelon radish and finished off with a few fresh cilantro sprigs.

 

To make the Asian BBQ Chicken:

Marinate 6 large boneless skinless chicken thighs in the following:

  • 1/4 cup soy sauce or tamari
  • 1/4 cup pineapple juice
  • 1/3 cup packed brown sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fresh minced ginger
  • 2 cloves minced garlic
  • 1 tablespoon oil (canola, olive or vegetable oil)

Marinate the chicken for at least 4-6 hours or overnight. Grill chicken until cooked through ( internal temperature of 165 degrees ).

For the Sriracha Mayonnaise:

  • 1/2 cup good quality mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 clove fresh garlic, very finely minced
  • 1/4 teaspoon fresh lime juice
  • 1/4 teaspoon kosher salt

In a bowl whisk together all ingredients. Cover and let stand in the refrigerator for about an hour for flavors to marry.

For the pickled vegetables:

See my previous post sweet and sour pickled vegetables

For the Baguettes: I buy mine at the local Vietnamese Bakery/Sandwich shop (Best Baguette) If you cannot find any in your town here is a recipe that I found to make at home. Baguette Recipe

Once you have made all of the components, then assemble sandwiches as shown above.

For those of you who are gluten free. Try a Bahn Mi rice bowl instead

Enjoy!