community building // coffee cake

The air in New York today is damp and earthy. It's still cold, but this wind on the skin feels like lake wind, like we're standing at the edge of water. Which we are. I always forget.

This week: I keep getting distracted from the tangle of my own neurosis by the sight of friends, acquaintances and strangers speaking out through their art, singing from their guts, leaving it all somewhere for someone to find. (A man on the subway with these heartbeat bongoes finishes up, does not ask for any money, says "LOVE IS ALL THERE IS. You've got to exercise your love like you work out at the gym!")

I'm also watching many friends in the daylight hours of their money-making lives, parsing, sorting, rearranging the structure to try to accommodate their creative pursuits. Putting forth such valiant effort to understand wellness and work and balance even though it's the work/life balance that might not ever be just exactly right.

here is what is useless: comparison and jealousy. I am an authority on this. They weave metal threads, make for heavy mornings and sour tasting food. I've just been feeling like: free your mind from envy in whatever way you can and you'll see how much good work is going on and how much ROOM there is for more. Easier said than done, I guess, but take a walk read a book do fifteen pushups call your mom kiss your arm make a drawing and send it to your friend who lives five states away.

I've been going to the Bronx to shadow a teaching artist friend, and if there's anything to reinforce a belief that this creative work is important it's 30 sixth graders finally settling for three minutes to do a physical warm up, and feeling the way their energy changes the room.


SO: thank you for the inspiration, and if you want, you could bake this coffee cake* for your friend who is coming to stay with you for grad school auditions. You could share it at your rehearsal, you could make a big breakfast on a Wednesday morning (so your server and barista friends can come,) for advanced crossword work and a reminder that we have a community. (It's a giant cake and so shareable and really nice with coffee.)


...and if you're free on April 2nd you should go see this beautiful web at dixon place; if you're waiting for your water to boil or relaxing after work you should check out this web series; if you're free on an April eve you should get to know edward II for the very first time; if you're on your computer right now you should listen these crazy guys and also these crazy guys. VIVA.

*sour cream coffee cake  by ina "butter" garten

the only changes I made to this recipe were to omit the glaze, (because it "started" to feel a little "excessive") and to omit the nuts from the streusel because 50% my apartment does not like walnuts. OH also, I didn't use cake flour. I used this substitution (all purpose flour and cornstarch,) and it worked just fine.

for the 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

For the streusel:

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



Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 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.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.