Go Forth and Tweet

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I recently enlisted in the Twitter army, a time sucking activity I’ve managed to dodge until it was strongly suggested from higher up the publishing food chain that I get chatty. So I spent a morning (at least, I think it was just a morning) setting up an account and trying to decipher tweets of twits (Is that right? Where’s my Twictionary?) I was stalking tracking following, most of which were only slightly more readable than the eye chart at the optometrist office. Two days later (no wait…it’s already Friday? How is that possible?), after following Courtney Love’s ramblings (or someone claiming to be Love), several celebrity feuds, and the Bronx Zoo snake slithering his way through New York City, I posted my first tweet as @cmfoodwriter. Keeping up with those crazy Kardashians can be addicting though. I am already a candidate for tweehab.

But first, here is one of the very best ways to take a break – a simple coffee cake I’ve been making for years and one of my most requested recipes. In no way is this meant to buy your loyal twendship (even though I am so totally followorthy). But do let me know how tweet it is.

Chocolate Sour Cream Coffee Cake

Yield: 12-14 servings

Cake

2 ¾ cup all purpose flour

2 teaspoons double acting baking powder

½ teaspoon baking soda

½ teaspoon salt

8 ounces unsalted butter, room temp.

1 cup granulated sugar

3 large eggs, room temp.

1 ½ teaspoons vanilla extract

1 cup sour cream

Filling

¾ cup granulated sugar

2- 3 teaspoons ground cinnamon

12 ounces semisweet dark chocolate, coarsely chopped

1 cup walnuts, lightly toasted and coarsely chopped

Method

In a small bowl, combine the ingredients for the filling. Set aside.

Preheat oven to 350 degrees. Lightly butter and flour the bottom, sides, and center of a 10” round tube pan. Tap out excess flour.

In a bowl sift together flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer, or with a hand held electric mixer, cream butter and sugar together for a few minutes until light and fluffy, occasionally scraping down sides. Add eggs one at a time, beating well after each addition. Beat in vanilla. In three additions, beating at low speed, add dry ingredients alternately with sour cream.

Place one third of the batter into the prepared pan, distribute with small spatula. Cover the batter with one third of the filling. Add one half of the remaining batter over the filling and spread. Cover with one half of the remaining filling. Repeat with the remaining batter and filling.

Bake the cake 55-65 minutes, or until a long toothpick inserted into the center comes out clean. Cool 15 minutes. Run a knife around the edge and invert onto a rack, and then back onto a serving plate.

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