Last week I had tacos for dinner. I softened some corn tortillas and filled them with some rice and black beans and then added some improvised pico de gallo, diced avocado, shredded iceberg lettuce, fresh cheese, and salsa verde. But really the whole point was the dollop of sour cream that finished them off.
The general supplies for the tacos lasted three days, and I still had a full cup of sour cream left over. So the search was on for a method to put the good stuff to good use. I've been on a roll with snacking cakes, or perhaps I should call them comfort cakes, so I gave this "Sour Cream Coffee Cake" from Rose Levy Beranbaum's Cake Bible a try.
I've had this book since the day it was published, and it still continues to give up new treasures. The recipe is a touch fussy, but not in a bad way. The cake is delicate and dense and richer than the average sour cream coffee cake. It is more in the style I think of a crumb cake. Over the streusel filling I added one granny smith apple, diced fairly fine. The moisture and tartness of the apple rounded out perfectly the texture of the cake.
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