D'Arcy Developments

Because I've been working 10 hour shifts in the shop and then being tired at night, here is the easy version of a blog. Aunty L posted a reply to the mothers day blog, letting on that she had stolen the recipe for the fab cake from The Pastry Wizz. So I now present it for your delectation. Enjoy.

D'Arcy is going well, for those of you who want to know, and he talked to my cousin Cressida on the phone tonight about her new baby. We're off to the magnificent science centre tomorrow to see the dinosaurs and investigate a new display they have up....anything else new and exciting we'll let you know!



Honey Cardamom Coffee Cake

Yield: 10 servings

1 c Liquid honey
1/2 c Butter, softened
2 Eggs
1 ts Vanilla
2 c All-purpose flour
1 ts Baking powder
1 ts Ground cardamom
1/2 ts Baking soda
1/2 ts Salt
2/3 c Sour cream

Streusel Topping
1/2 c Sliced almonds
1/3 c Packed brown sugar
1/3 c All-purpose flour
2 tb Butter

Icing
1/2 ts Cinnamon
2/3 c Icing sugar
2 ts Milk

For Valentine's Day use an 8-cup heart-shaped pan and bake for 1 hour and fifteen minutes.
In bowl, beat honey with butter until smooth; beat in eggs, 1 at a time, and vanilla. Stir together flour, baking powder, cardamom, baking soda and salt; add to honey mixture alternately with sour cream, making 3 additions of dry mixture and 2 of sour cream. spoon into greased 9-inch springform pan, smoothing top.

Streusel Topping:
In small bowl, stir together almonds, sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake in 350F 180C oven for about 1 hour or until tester inserted into center comes out clean. Let cool in pan on rack for 15 minutes. Remove from pan; let cool completely.

Icing:
Sprinkle cinnamon over cake. Whisk icing sugar with milk; drizzle over cake.