Fresh Tart

Mom’s Sour Cream Coffee CakeStephanie Levy16 servingsPerfect for Christmas morning!Streusel½ tsp. salt¾ c. brown sugar1 tsp. cinnamon1 c. chopped pecansCake1 c. granulated sugar½ lb. butter (2 sticks), room temperature2 eggs1 c. sour cream (I’ve used reduced fat sour cream with great results; hey, it helps a little)1 tsp. vanilla2 c. sifted all-purpose flour1 tsp. baking soda2 tsp. baking powderIcing (optional; I don’t think it really needs it, it’s a very moist and sweet cake already)1 c. sifted confectioner’s sugar1 Tbsp. milkOptional garnishWhole pecansHalved maraschino cherriesPreheat oven to 350 degrees. Coat a nonstick tube or bundt pan with cooking spray. Stir streusel ingredients together in a small bowl, set aside. In the bowl of a mixer, on med-hi speed, cream granulated sugar and butter; add eggs and blend. In a second bowl, stir together sour cream and vanilla. In a third bowl, stir together flour, baking soda, and baking powder. With mixer running on low speed, add sour cream (stop mixture and scrape down the bowl) and then flour mixture (stopping once to scrape down the bowl) to sugar/egg mixture until all are just incorporated. Do not over-mix.Add ½ batter, top with ½ of streusel mixture, then remaining batter, and end with remaining streusel. Cut through the batter with a butter knife to marble (don’t completely mix the batter and streusel). Bake for approximately 50 minutes, until cake is done half-way between hole in the cake pan and the outside edge (that’s where it cooks most slowly). Cool in pan for 10 minutes, invert onto a plate. Optional: stir together confectioner’s sugar and milk (adjust sugar or milk to make a smooth icing). Drizzle warm (not hot) cake with icing. If desired, garnish with whole pecans and maraschino cherry halves. Serve warm or at room temperature.

Mom’s Almond Puff PastryStephanie LevyMakes two pastries, 8 slices eachCrisp, buttery crust, topped with almond puff pastry and creamy icing. Great for a holiday brunch.Crust1 c. flour1/2 c. cold butter, sliced into ½-inch slices½ tsp. salt2 Tbsp. cold waterPuff1 c. flour1 c. water½ c. butter1 tsp. almond extract3 eggsIcing2 c. confectioners’ sugar1 Tbsp. soft butter¼ c. cream (perhaps a bit more)½ tsp. vanilla½ tsp. almond extract½ c. sliced almonds, toastedPreheat oven to 350 degrees. Place flour, cold butter, and salt in the bowl of a food processor fitted with a blade. Pulse briefly several times until mixture resembles coarse meal. Add cold water, and pulse a few more times until dough forms into a ball. Do not over-blend. Divide dough in half. Press each half into a 3x12-inch oblong on an ungreased baking sheet (line with parchment paper if you like; prevents sticking and makes for easy clean up). Set aside.Place flour in the bowl of a mixer. In a small saucepan, bring water and butter to a boil. Remove from heat, stir in almond extract, and with the mixer running on low, pour the water all at once over the flour. When the flour and water are combined, turn the mixer up to medium speed and with it still running, beat in each egg, one at a time, making sure each egg is fully incorporated before adding the next. Spread batter equally over the two pastry crusts on the baking sheet. Bake for 45-50 minutes, until lightly puffed and golden. Cool for 10 minutes before icing. (The puffs will collapse a bit upon cooling; that’s fine.)To make icing, combine confectioners’ sugar, butter, cream, and extracts, and blend until smooth (add extra cream, a small amount at a time, if icing is too stiff). Spread over warm, not hot, pastry. Top with sliced almonds. Serve warm or at room temperature. Can be made one day ahead.