The Cottages at Cape Kiwanda have been hosting several evening events for Cottage owners and guests of the Inn at Cape Kiwanda, Shorepine Vacation Rentals, Stimulus Espresso Cafe, and the Pelican Pub & Brewery. Locals and folks visiting your little beach town are also welcome to stop by to check out the beautiful Cottages. It's a very interesting way to find out where people are from and what brought them to Pacific City. One thing is certain - they are having an excellent time!
Please feel free to drop by daily from 4pm to 6pm to see what's going on. Here's what we have planned:
Monday: Baking with your Concierge
Tuesday: Pelican beer tasting
Wednesday: Wine tasting with Twist Wine Co.
Thursday: Cooking with your Concierge
Friday: Pelican beer tasting
Saturday: Coastal Cooking with Mary
Sunday: Wine tasting with Twist Wine Co.
A recent Monday 'Baking with your Concierge' created a delicious coffee cake and we thought it would be fun to share the recipe as demonstrated by Jerri Hansen & Shae Lambert.
Sour Cream Coffee Cake
- 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 3 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups cake flour (not self-rising)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 3/4 chopped walnuts, optional
- 1/2 cup confectioners' sugar
- 2 tablespoons real maple syrup
Preheat the oven to 350 degrees. Spray a 10-inch tube pan with pan spray.
For the streusel, place the brown sugar, flour, cinnamon, salt and butter in the bowl of an electric mixer fitted with the paddle attachment; mix until it forms a crumble. Stir in the walnuts, if desired, and pour into a separate bowl.
In the same bowl for the cake, cream the butter and sugar for 4 -5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Spoon half the batter into the tube pan and spread it out with a knife. Sprinkle with 3/4 cup of the streusel. Spoon the rest of the batter into the pan, spread it out gently and scatter the remaining streusel on top. Bake for 45 - 50 minutes, until a toothpick inserted comes out clean.
Let cool on a wire rack for at least 20 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle over the cake with a spoon.
-Adapted from Ina Carten, Barefoot Contessa