Despite family conversations to the contrary, I'm pretty sure it was my turn to pick the free choice cake. Good to have a blog so that I can prove that on previous free choice weeks Nick picked the Chocolate Genoise with Peanut Butter Ganache, Tess picked the White Velvet Butter Cupcakes (in rose form), and Tim's choice was the Apple-Cinnamon Crumb Coffee Cake. All of which are now on the 'make again' list. So, could I live up to the standard set by the family and pick another successful cake? It's a tough gig. But yes...4 for 4. We all loved this cake. It's a keeper.
It has a sour cream base and is mixed with lemon zest and almond and then after baking, a lemon syrup is poured over the cake. It is moist and light at the same time. It has a lovely balance of tangy and sweet. And I love the shape of this cake (sheepishly confesses to another new cake pan).
I'm not sure if I captured it in the photos, but like Rose, I managed to have little crystallized bits of sugar that haven't completely dissolved in the sugar syrup, so they sit on top of the cake, catching bits of light. Love that.
This photo doesn't quite do justice to the cake crumb. I think it looks a bit stodgy in the photo but in real life it is soft and delicate (but yet still moist). I love this cake. I think, in fact, it is my favourite so far. It's really nice for breakfast, with a cup of tea. Nick and I had it for breakfast two days in a row!