Although my children and I have been hit by a resurgence of a nasty, child-borne sickness bug over this last week, and although I’ve been shivering in the cold rain and winds, it’s Easter today and Spring is certainly sprouting. I haven’t blogged or baked much for several weeks (more later, I’m sure, about how involved I’ve become with our local Pre School), but I couldn’t let this time of year pass by without any acknowledgment. And I also still need to fix a date with Melinda and Jeannette for April … and what better way to say hello again than to bake a cake for you both? 🙂
And so yesterday, I buffered myself with paracetamol and made Rose Levy Beranbaum’s Sour Cream Coffee Cake. With apples. And no coffee (it’s taken me a while to come to terms with this apparent misnomer, but I think I understand it now – it’s a cake to eat with coffee and not a cake made with coffee). My stroppy-but-gorgeous 2 1/2 year-old finally broke her sickness-induced fast to try some of this cake today when I took it to friends’ for dinner … and then she ate a second slice when we arrived home this afternoon. So far, I have only tried a thin sliver, but there’s a larger slice remaining for me if I feel any better tomorrow. And oh – it apparently pairs beautifully with a large dollop of Tate and Lyle’s Golden Syrup ice-cream (but there isn’t any of that left now, so I’m unable to comment!).