Monday, August 22, 2011

Life with Peaches and Cream

Be careful in your selection. Do not pick too young and take only such as have been reared in a good moral atmosphere.
Some insist on keeping them in a pickle, while others keep them in hot water. This only makes them sour and hard and sometimes bitter.
Even poor varieties may be made sweet and good by garnishing them with patience, well seasoned with smiles and flavoured with kisses to taste.
Wrap them in a mantle of charity; keep them warm with a steady fire of domestic devotion and serve with peaches and cream. When thus preserved they will keep for years.
"Husband Preserve", Unknown Author

I was looking through old family photo albums and came across a newspaper clipping with the "Husband Preserve" recipe. I rolled my eyes but at the same time acknowledged the underlying truth: a little 'peaches and cream' never hurt any marriage.

Among the albums I found proof that I took to baking at an early age. And I still use that same yellow bowl.

Today's experiment involved blackberries and sour cream. This coffee cake is moist and yummy so I thought I would share the recipe.

And in the meantime, I'll continue to explore Mom's cupboards! :-)


Blackberry Sour Cream Coffee Cake

Ingredients:
1/3 cup butter, softened
3/4 cup granulated sugar
2 eggs, room temperature
3/4 cup sour cream
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup chopped pecans or walnuts (I used pecans but felt they didn't add anything to the cake.)
1 cup fresh or frozen Blackberries*

* If fresh blackberries are not in season, you can substitute other fresh berries, such as blueberries or huckleberries, or use dried fruits such as raisins, currants, or dried cherries. (I think chunks of peaches would also work quite well.)


Directions:
1. Preheat oven to 350 degrees F. Oil a bundt pan, cake pan, or 10-inch springform pan; sprinkle pan lightly with sugar.

2. In a large mixing bowl, whip the butter at medium speed until creamy. Reduce the speed to low and gradually add the sugar, mixing well. Add the eggs, one at a time, mixing well, and then add the sour cream and vanilla extract. Increase the speed to medium and mix well, scraping down the sides of the bowl as needed.

3. In another large bowl, combine the flour, baking powder, cinnamon, and salt; mix thoroughly. Add the flour mixture to the butter mixture in several increments, mixing well after each addition. Gently stir in the pecans or walnuts and berries.

4. Pour the batter into the prepared pan and bake for approximately 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Source: What's Cooking America

1 comment:

John said...

Perhaps your 'unknown author' was Dorothy Parker...??

:0))