For our last Let’s Bake Inverness meeting of 2015, we thought we’d deviate from the norm and instead of doing a Christmas theme in December, suggest a non-festive theme!
One of our members made the suggestion of baking from our favourite recipe book. For me it’s too hard to choose from, so I went with a book that I’ve only made a couple of recipes, but have turned out really well each time (and it shares the baking club love a little too!).
The book I chose was The Clandestine Cake Club Cookbook, and after flicking through between recipes, I decided to make a Sour Cream Coffee Cake.
Despite its name, the cake has no coffee in because it is intended to be eaten with coffee, which is a tradition coming from the USA.
It does however, have lots of nuts, so unfortunately Mr B was not privy to a taste. You can find the original recipe here, though the recipe in the book uses a bundt tin, which I think makes it look a bit more fancy, but was not without its stresses, as I had to make a second cake after my first attempt got stuck in the tin! (What could be salvaged was taken to the office, as although it wasn’t pretty, it did still taste great!). I will never forget to grease and flour a bundt tin again!