Aaahhh, the feeling of coming home. As wonderful as it is to travel, there is nothing quite like that feeling of familiarity – the comforts we create for ourselves – ourown bed and shower,moving about in a space that we could navigate with blinders on, foods within reach that soothe and satisfy both our tummies and our souls.
Having lived for nearly the same number of years first in the state of Kentucky where I was born, and the second half in California, both bring comforts that only each can provide on their own. Kentucky calls me back to family. Seldom can I hold on longer than a few monthsbefore I feel that nagging need to touch down in the blue grass hills of home, to lay eyes on my mom, and to catch up with siblings, nieces, and nephews. And California? Well, that’s easy. My husband. After all, he is the reason I moved there in the first place. The rhythm of my life happens in the Golden State. My morning walks along the beautiful Pacific, the farmer’s market, friends, my “house”.
I just returned from a trip to NY to see Jael and then on to KY to spend some time with family. On trips like these, I take the opportunity of being outside my daily routine to catch up on reading and correspondence and other little chores/pleasures that lose my attention when I am caught up in the everyday of my life in CA. I have already shared with all of you my absolute addiction to cook books, and now I share with you my obsession with cooking magazines. My stack has grown to nearly the height of a coffee table over the last few months while the majority of my attention went to this blog. Maximizing the pleasurable down time that comes with being on planes, I was able to work my way through many of the back issues and along the way dog-eared more recipes than I will probably ever make. However, this recipe for Sticky Bun Coffee Cake chock full of nuts and gooey goodness was one I knew I would bake up the second I got back to my own kitchen. And I did!
More and more I am divided as to where to call home. Roots run deep in the soil of both states. I suppose there really isn’t a reason to choose. Instead, I’ll just consider my self lucky. Since, as Dorothy so eloquently and enthusiastically reminds us – “there’s no place like home” – then I guess that goes double for me.
Everything wonderfully gooey, chewy, and nutty about sticky buns isachievedin this easy to prepare cake that is special enough for guests but simple enough for everyday.
Caramel Topping
3/4 cup packed dark brown sugar
1/4 cup heavy cream
Pinch of salt
1 cup chopped toasted nuts (pecan, walnuts, almonds, hazelnuts, or any combination)
Streusel
1/2 cup packed dark brown sugar
1/3 cup all-purpose flour
4 tablespoons butter, cut into pieces
1 tablespoon cinnamon
1/4 teaspoon salt
Cake
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup sour cream ( regular or light)
2 eggs
1/2 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
Preheat oven to 350˚F. Spray a 9×2-inch round cake pan with nonstick spray. (Make sure the pan is at least 2 inches deep.)
Caramel Topping
Measure the 1/4 cup cream into a liquid measuring cup. Add the brown sugar and salt, stir to combine. Pour caramel into the prepared cake pan, spreading to cover the bottom of the pan. Sprinkle the nuts over the caramel.
Streusel
Process the brown sugar, flour, butter, cinnamon and salt for the streusel in a food processor. Pulse mixture until sandy but without clumps. Set aside.
Cake
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the buttermilk, sour cream, eggs, and vanilla. Set aside.
In the bowl of an electric mixer, cream together the butter and granulated sugar just until combined. Alternately add the flour mixture and the buttermilk mixture to the creamed mixture, starting and ending with the flour mixture. Blend only enough to incorporated the dry ingredients into the batter.
Drop half the batter by spoonfuls overtop the caramel in the cake pan. Spread batter with an off-set spatula or a spoon to cover the caramel. Sprinkle with half of the streusel. Spoon remaining batter over streusel, spreading to cover. Top with remaining streusel.
Bake coffee cake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool cake for 5 minutes on a rack, then run a knife around the sides to loosen cake. Invert cake onto a serving plate while hot. Let cool slightly before serving.
