83 days and counting….The moving day countdown, that is.
Actually, it shifted into high gear this week (which is why I haven’t been posting) when the very first couple that looked at my house put in an offer two days later, and subsequently the house went into escrow Tuesday morning.
It’s a very, very good thing, believe me. It just all happened so fast, I wasn’t 100% ready for it. But now, thanks to my superior organizational skills (and a few sage words of advice from my parents), I am prepared.
Cinnamon Cocoa Coffee Cake – adapted from martha stewart
- 2 tbs. granulated sugar
- 1 tsp. cinnamon
- 2 tbs. unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 8 tbs. (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 tsp pure vanilla extract
Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
In a small bowl, mix together the sugar, cinnamon, and cocoa.
Separately whisk together the flour, baking soda, and baking powder. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.