One thing I am becoming accustomed to here in Texas is the slower, more courteous pace of doing everyday tasks.
It’s a marked change from the high-intensity pace of Vegas, where everything happens almost instantly, and is much more stressful as a result.
Here’s a perfect example for you….. last week, when I picked up the kids from school, there were three lanes of cars merging into one at the exit. There must have been at least 100 cars, all heading in the same direction.
Translated: a lot of traffic.
Anyway, I noticed a peculiar pattern to the ebb and flow of cars – people were actually taking turns and letting other vehicles in, one at a time. I believe the correct term is called merging?
I looked at Sabrina and said, “If this was Vegas, you would sit there in your car for a month before anyone ever let you in.”
Common courtesy – what a concept.
Sour Cream Coffee Cake – adapted from Ina Garten
1 1/2 cups granulated sugar
1 1/2 tsp pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 tsp baking powder
1/2 tsp baking sodaFor the streusel:
1/2 cup light brown sugar, packed
1 cup all-purpose flour
2 tsp ground cinnamon
6 tbs cold unsalted butter, cut into pieces
For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup
For the streusel, place the brown sugar, flour, cinnamon, and butter in a bowl and pinch together with your fingers until it forms a crumble.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.