On Patience

When the recipe says to wait until the cake has cooled, it means it. I made my own version of Tracy’s Mom’s Sour Cream Coffee Cake last weekend. My walnut replacement were almond slivers, and I highly recommend that substitution.

Sour Cream Coffee Cake

I let the cake cool for a little bit, but it wasn’t enough. When we went to flip it back over, it crumbled.

Sour Cream Coffee Cake

Ryan took the cake to work, and from what I hear, despite its unsightly appearance, it was devoured. If only I’d had an extra ounce of patience, it would have been beautiful… I’m learning though. I followed the instructions on waiting for a Bundt cake to cool this weekend, and it was magical.

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  • I don’t mind being a labrat for these culinary creations. :D

    • :) Ryan doesn’t mind either!

  • ewiley

    My dad has a recipe for sour cream coffee cake that also has maple sugar in it. It’s one of my favorites! I hope it stays together if you try that recipe again.

    • YUM! Yeah, I’m thinking it was the size of the pan and that we didn’t wait long enough for it to stick together. Those cakes are heavy!

  • Not knowing what it was supposed to look like, I just ate it up! :)  I honestly thought it had just been sliced to fit in the container!

    • I learned today that if you decide to taste test your bundt cake beforehand, you can just slice it up and scoot all the pieces together and noone will notice. I hadn’t done this, but someone suggested it for the next time I bake one of those, in case I wanted to try it out first. Thankfully the cake turned out pretty good. :p

  • I totally struggle with waiting for baked goods to cool as well! Now I want to bake a cake and see what happens :)

    • Definitely bake a cake! :) I think you have to wait on cakes, but for bread, if you don’t wait, it’s not the end of the world. :P Except Ryan always burns his fingertips because he wants to get at the bread right away.

  • There’s a lot of life lessons to be learned with baking. Seriously. More so than cooking I think. 

  • It looks delicious! Almonds are much better than walnuts. 

    • I’m slightly allergic to walnuts and haven’t really been a fan of them ever, so that’s why I’m just glad that the almonds tasted just as good.

  • Yummmm. This is definitely a lesson I struggle with, with cakes & things much bigger. Nothing like a little reminder!

  • JC

    Your chocolate bundt cake was delicious! I’m really glad you decided to bring it :) You must share the pics and recipe in a future post!

    • I will have to do that! It was a combination of two separate recipes + moderation for ingredients I ran out of at home, namely vanilla! :P

  • Oh I’m the same way. Impatience is my middle name and I have definitely destroyed a cake or two (or like ten) by not waiting until it cools long enough to take it out of the pan or frost it (do not frost a hot cake. DO NOT!).

    • That’s what the instructions say! Then I asked Ryan if I could just put the cake in the fridge to cool since I didn’t want to wait. LOL.

  • I can never wait. I want the food in my mouth right this instant – no waiting. Also, messes can still be delicious.

  • Jolene (www.everydayfoodie.ca)

    I need to work on patience … a lot.