Christmas baking. It's a funny thing, how much the season can change your perspective on things. I cook and bake year-round, I am after all the founder and editor of a food website. I would hope that I am partaking in these activities on a regular basis. What I will admit to however, is the fact that I do not always have the same joy and excitement that I do around the holiday season. Christmas cookies. Homemade caramels. Toffee. Glögg. My family has always brought their A-game during this time of the year.
As my family began gathering for Thanksgiving I had the chance to talk with aunts and uncles that I haven't seen in a while. Sure, they are able to keep somewhat connected through Facebook, Smak, and Instagram, but it is nice to be able to talk face to face and enjoy the time spent together. Over the last four years that I have been writing for Smak I have had my ups and downs. I have been ecstatic about food and at other times find it hard to connect with the passion that was the reason for starting this website. Being there with family on Thanksgiving, enjoying food, enjoying conversation and laughter, I found that passion once again. Food is not just about the sustenance that you are providing your body with. It is about the story behind to recipes. The passion and love that goes into the preparing the dish. It is about the incredible ability that it has to bring people together in community.
This may not always be easy for me to remember when I am concerned about making sure that the lighting in perfect, or whether or not a certain dish is "Instagram-able." Those are the things that I have unfortunately let control my journey with Smak. I am not saying that I still won't be taking photographs, or sharing food and adventures with you on Instagram. I am, however, saying that I am hoping to bring a clearer sense of passion and love to each of my posts. I hope you enjoy and continue with me on this journey.
| Sunday-Best Coffee Cake |
1 cup chopped walnuts or pecans
5 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 cup (2 sticks) butter, softened
2 cups sugar
1 cup sour cream
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt confectioners' sugar
- Heat oven to 350 degrees.
- Grease and flour a 10-inch tube pan.
- In a small bowl, mix the walnuts, brown sugar, cinnamon, and pumpkin pie spice.
- In a separate bowl, cream the butter, sugar, and eggs until light and fluffy.
- Beat in the sour cream and vanilla. Fold in the flour, baking powder, and salt.
- Spoon half the batter into the tube pan. Cover with the walnut mixture, making sure the mixture does not touch the sides of the pan. Spoon the remaining batter over the top.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Let stand until almost cool. Invert onto a serving plate. Dust with confectioners' sugar.