I've been really sick lately. As in 'the herbs aren't doing it, I need a Doc' sort of sick. I was down and out (well, as much as a person that takes care of their mother could be) for 5 days. Yesterday, I was finally feeling good enough to actually start chomping at the bit to get outside.
It's been beautiful here. Well, in a drought stricken sort of way. Blue skies, light breezes, bees and flowers every where and not a drop of rain. I really needed to get out in it. But I didn't want to over do anything and end up back in bed. So I walked down past the orchard to get some Redbud blossoms.
Redbuds (Cercis occidentalis) are native here. They are a member of the huge legume family and I often use the seed pods in place of snow peas in recipes. And the flowers taste like a sweet pea. I always hear them described as 'sugar-sweet', but I can't get behind that.
I don't do a lot with them besides pickle them for later use and this coffee cake. But it's good and just in time for Easter brunch.
Sour Cream-Redbud Coffee Cake
Mix 2 cups Redbud blossoms, 1/2 cup sugar, zest from 2 lemons and let sit for 30 minutes.
In a separate bowl blend 1.5 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt. Then add this dry mix to the flowers and fold.
Mix 1 beaten egg with 1/2 cup cream, one cup of sour cream, 2 tablespoons oil, add to the flower mixture.
Fold in 2 tablespoons chopped, candied ginger.
Pour into a greased loaf pan. Mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup butter and 1/2 teaspoon cinnamon and sprinkle over the batter.
Bake at 375 for about 45 minutes (until the cake springs back when touched).
Cool slightly before removing from pan.