There is an infamous Sex and the City episode in which Miranda, a high-powered attorney and proudly independent single woman decides that she can't cope with another bad date so she goes on strike from men. She figures, what is a man when you can have a relationship with a delicious eclair?
When she tires of the astronomical New York City bakery prices (and I've been to Levain, it really does cost $4 for one cookie so I can imagine that cakes and eclairs would send me straight past the poverty line), Miranda takes to baking, an activity she had previously considered entirely too domestic to intertwine with her corporate attorney workload.
Her new relationship with Betty Crocker works out well, until she takes it too far and to prevent eating an entire chocolate cake in one night, throws it in the garbage. Well, you guessed it. Moments later she lifts the carefully tinfoil-wrapped cake from the trash can and digs in.
While I can proudly declare to the internet that I've never eaten cake (or anything, for that matter) out of the trash, I can understand that a cake can sometimes just be so good that you have to keep going back for more.
I wanted to make a cake on Mother's Day, but since chocolate cake hardly seemed appropriate for a 10:30 AM brunch I found an equally tempting recipe for a simple sour cream coffee cake from Cooking Light.
Sour Cream Coffee Cake
Makes 12 servings
1/2 cup packed brown sugar
1/4 cup chopped walnuts
2 teaspoons ground cinnamon
1 cup granulated sugar
1/4 cup butter, softened
2 large egg whites
1 cup reduced-fat sour cream
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1. Preheat oven to 350F. Combine first 3 ingredients; set aside.
2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well. Spread half of batter into an 8-inch square baking pan coated with cooking spray. Sprinkle half of walnut streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.
And since I've been on this big "I'm eating healthier kick" I thought I'd include nutritional information on this one, provided by Cooking Light, just to show you that you actually can have your cake and eat it too.
Calories:243 (30% from fat)
Fat:8.1g (sat 4g,mono 2.2g,poly 1.4g)