Samples of the album entitled Christine's 1970's birthday tea party.
Yes, I have just turned the 40th page of the book of my life.
These pictures, by Shayne Gray, have been fixed with his 1970's sensibilities.
A memorable celebration, shared with my Canadian friends and family.
A memorable celebration, shared with my Canadian friends and family.
Photo by Marco Jacob
This outfit used to belong to my mother, who wore it a lot in the late 1970s...
The coffee cake (delicious!) I am holding was typical of the 1970s.
Sour Cream Coffee Cake with Nutty Chocolaty Swirl
Swirl
½ cup sugar
½ cup chopped walnuts or pecans
2 oz. bittersweet chocolate, finely chopped or 1/3 cup mini chocolate chips
1/3 cup plump, moist raisins (dark or golden) or dried currants
2 ½ tsp. ground cinnamon
Pinch freshly grated nutmeg
Pinch of salt
Cake
2 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 ¾ cups sugar
Grated zest of 1 orange
2 sticks (8 oz.) unsalted butter at room temperature
2 large eggs
1 ½ tsp. pure vanilla extract
1 cup sour cream
Confectioners’ sugar for dusting (optional)
*************
Center a rack in the oven and preheat oven to 350 degrees F.
Butter a 9-to10-inch (12-cup) Bundt pan, dust the interior with flour and tap out the excess.
To make the Swirl:
Put all the ingredients in a bowl and stir to mix.
To make the Cake:
-------------------------This outfit used to belong to my mother, who wore it a lot in the late 1970s...
The coffee cake (delicious!) I am holding was typical of the 1970s.
Sour Cream Coffee Cake with Nutty Chocolaty Swirl
Swirl
½ cup sugar
½ cup chopped walnuts or pecans
2 oz. bittersweet chocolate, finely chopped or 1/3 cup mini chocolate chips
1/3 cup plump, moist raisins (dark or golden) or dried currants
2 ½ tsp. ground cinnamon
Pinch freshly grated nutmeg
Pinch of salt
Cake
2 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 ¾ cups sugar
Grated zest of 1 orange
2 sticks (8 oz.) unsalted butter at room temperature
2 large eggs
1 ½ tsp. pure vanilla extract
1 cup sour cream
Confectioners’ sugar for dusting (optional)
*************
Center a rack in the oven and preheat oven to 350 degrees F.
Butter a 9-to10-inch (12-cup) Bundt pan, dust the interior with flour and tap out the excess.
To make the Swirl:
Put all the ingredients in a bowl and stir to mix.
To make the Cake:
Whisk together the flour, baking power and salt.
Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingers until the sugar is moist and aromatic. Add the butter. With the paddle or whisk attachment or with a hand mixer, beat on medium speed for 4 minutes.
Add the eggs, one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla. Reduce the mixer speed to low and mix in the sour cream. Still working on low, add the dry ingredients and mix only until they disappear into the batter.
Give the batter a last stir or two with a rubber spatula (just to make sure all the dry ingredients are properly incorporated), then scoop about one-third of the batter into the Bundt pan. Evenly sprinkle on half of the swirl mixture, then spoon in the rest of the batter. Make a shallow indentation in the batter and fill it with the remaining swirl mixture; then cover the mixture lightly with the batter on the sides of the indentation – the batter probably won’t cover the mixture completely, and that’s fine.
Bake for 60 to 65 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the pan to a rack and let the cake rest for 10 minutes before unmoulding.
Just before serving, dust the cake with confectioners’ sugar, if desired.
Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingers until the sugar is moist and aromatic. Add the butter. With the paddle or whisk attachment or with a hand mixer, beat on medium speed for 4 minutes.
Add the eggs, one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla. Reduce the mixer speed to low and mix in the sour cream. Still working on low, add the dry ingredients and mix only until they disappear into the batter.
Give the batter a last stir or two with a rubber spatula (just to make sure all the dry ingredients are properly incorporated), then scoop about one-third of the batter into the Bundt pan. Evenly sprinkle on half of the swirl mixture, then spoon in the rest of the batter. Make a shallow indentation in the batter and fill it with the remaining swirl mixture; then cover the mixture lightly with the batter on the sides of the indentation – the batter probably won’t cover the mixture completely, and that’s fine.
Bake for 60 to 65 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the pan to a rack and let the cake rest for 10 minutes before unmoulding.
Just before serving, dust the cake with confectioners’ sugar, if desired.
En français, s'il vous plaît!
Petit échantillon de l'album intitulé Goûter d'anniversaire de Christine, style 1970.
Eh oui, je viens tout juste de tourner la 40ème page du livre de ma vie.
Ces photos, prises par Shayne Gray, ont été retouchées par lui-même avec sa sensibilité années 1970.
Une célébration mémorable, partagée avec mes amis et ma famille canadienne.
Petit échantillon de l'album intitulé Goûter d'anniversaire de Christine, style 1970.
Eh oui, je viens tout juste de tourner la 40ème page du livre de ma vie.
Ces photos, prises par Shayne Gray, ont été retouchées par lui-même avec sa sensibilité années 1970.
Une célébration mémorable, partagée avec mes amis et ma famille canadienne.
Back then, in the 1970s, a girlfriends' tea party... Colourful!
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