To This Cake I Say, "I Do"

I made a coffee cake yesterday and it came out pretty freaking good. So good in fact that I have been carrying it around with me for the last two days. I left a chunk of it at work; so now I have maybe one sizable serving left to carry around.

(I am currently writing in the new coffee shop near my house, and under the blaring big band music I can hear two women bitching about their lives in French, and it makes me happy. I miss traveling.) (Update: they are really getting into it; they have begun to bang the table with their plastic water cups. Excellent.)

I half and halfed this coffee cake: half whole wheat pastry flour (which I now keep in the freezer so it won't spoil so quickly) and half cake flour. Half pureed raw sugar and half bakers sugar.

This came out pretty well as you can't really discern a different texture; the cake is still tender and fine, moist and flavorful. There is a hint of something more substantial--the taste is a little bit heavier, only in that it tastes substantial. With all cake flour and white sugar the coffee cake can taste really sweet and almost like it is just fluff...if that makes sense. This cake isn't gritty or weighed down like a cake made with 100% whole wheat pastry flour can be. It just has...a hint of a little more earthiness, I guess. Pretty damn good.

You put a layer of thinly sliced apples in the middle along with some cinnamon/sugar/ground walnuts. It is fabulous.

I can't stress enough that this cake is so damn tasty yet it isn't killing me with sweetness. If I could marry a cake, this might be The One.

April 11, 2006
Occasion: Potluck meeting with the doulas (lucky doulas!)
Name of cake: Sour Cream Coffee Cake
Constituents: Sour cream coffee cake; a layer of thinly sliced apples and stuff in the middle