Sour Cream Streusel Coffee Cake

Sour Cream Streusel Coffee Cake

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I just brought this old-fashioned sour cream coffeecake to a Chanukah party, and was so flattered to be asked for the recipe. It's one I've happily used for many years: light and moist, with a delicious melted cinnamon-sugar layer in the middle. The recipe is virtually universal—you'll find variants of it all over the place, claimed by several different ethnic traditions. (That means it must be good, right?)

Thoughts for Buffets cookbook, ca. 1958
Amended by Anne (with thanks to Laurie LeMaster Stern)

Brown Sugar Shortcake with Grilled Fruit and Lime-Scented Goat’s Milk “Crème Fraîche”

Brown Sugar Shortcake with Grilled Fruit and Lime-Scented Goat’s Milk “Crème Fraîche”

Anne Milton
August, 2010

For Shortcakes:
2 cups flour
1/2 cup loosely-packed brown sugar
4 teaspoons baking powder
Generous 1/4 teaspoon salt
6 Tablespoons unsalted butter, cut into 1/4” dice and chilled in freezer
1 1/2 cups heavy cream, thoroughly chilled
1 Tablespoon light brown or raw cane sugar (for sprinkling)

ButterGirl Baking Co.

ButterGirl Baking Co.

 A while ago, I sat down with Laurelyn Roberts, whose ButterGirl Baking Co. http://buttergirlbaking.com/
in Somerville, MA is a delightful new presence on the Southern New England food scene. Laurelyn, a former marketing exec. with Swarovski Austrian Crystal, decided to leave her position in the corporate world to pursue her passion in the very different sphere of baking. She opened ButterGirl recently to loud acclaim, and has been selling her wares—cookies, brownies, tarts and cakes—by speecial order http://buttergirlbaking.com/custom-requests/, online http://buttergirlbaking.com/cookiesandbars/ and at local Farmers' markets in the greater Boston area.  (See this twitter link for ButterGirl's upcoming events: http://twitter.com/ButterGirlBakin.)

Laurelyn brought samples of her work—in a recycled paper bakery box tied with a blue satin ribbon,

Brown Sugar Shortcake with Fruit and Goat’s Milk “Crème Fraîche”

Here's a recipe I just finished adapting: tender brown sugar shortcakes and tangy goat cheese crème fraîche make a nice foil for summer berries, or sliced fresh peaches—thanks to Alison's Connecticut orchard peach torte for the inspiration!  Maybe this recipe will work with grilled pineapple and blackberries (with lime-flavored crème) for the dinner Colin and I are planning?

Brown Sugar Shortcake with Fruit and Goat’s Milk “Crème Fraîche”

Anne Milton
August, 2010

For Shortcakes:
2 cups flour
1/2 cup loosely-packed brown sugar
4 teaspoons baking powder
Generous 1/4 teaspoon salt
6 Tablespoons unsalted butter, cut into 1/4” dice and chilled in freezer
1 1/2 cups heavy cream, well chilled
1 Tablespoon light brown or raw cane sugar (for sprinkling)

Chocolate Lovers’ Taza Chocolate Cherry Cookies

Chocolate Lovers’ Taza Chocolate Cherry Cookies

 Anne Milton
July, 2001

8 oz. any flavor except Guajillo Chili Taza Chocolate Mexicano discs*
6 oz. milk chocolate, best quality (I recommend Valrhona or El Rey)