Coffee cake is hard to ruin. Nonetheless, every time I make coffee cake, I end up on pins and needles until it comes out of the oven and I’ve sliced into it. This is entirely my fault. I’m unable to leave a good recipe alone and bake as directed. I stubbornly insist on mucking about with demonstrably good things.
Take this Smitten Kitchen recipe. It looks delightful – nay, it is delightful. And it sounded like just the thing. Except … (there’s always an “except”), her recipe calls for two cups of sour cream. I’ve had coffee cakes with that much sour cream before and found the flavor overpowering and the texture so rich that they approached cheesecake levels of decadence. Since I’m on a huge baking-with-yoghurt kick, I thought it would make a good replacement. Also, I really like nuts in my coffee cake, so I wanted to add them. And here’s where I’m just a big show-off: I wanted to use a bundt pan, not the 9x13 pan indicated, for a higher visual impact factor. Sometimes, even I am astonished by my frivolity.
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