1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3 large eggs
1 cup sugar
1/2 cup sour cream
2 tsp pure vanilla extract
1/2 cup flavorless oil, such as canola
1. Preheat the oven to 350ºF and generously butter an 8x4x2–inch loaf pan (6-cup capacity). In a bowl, whisk together the flour, baking powder, and salt.
2. Whisk the eggs, sugar, sour cream, and vanilla together until well blended. Add the dry ingredients and stir until smooth. Finally, pour in the oil and use the whisk to gently but thoroughly fold it into the batter.
3. Put the batter in the loaf pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up.
Serves 8. Per serving: 360 calories, 44g carbs, 5g protein, 18g fat, 85mg cholesterol.
I had a dream last night: I was talking to someone about how much I love kale. This morning is sort of gray and green, cloudy and rainy behind the lush foliage on the trees that look like June more than early April.
So I’m thinking it’s a day for my happy kale soup, which incidentally has sausage, beans and onion, but for me it’s all about the kale. The other stuff is in there just to keep it happy.
For anyone that wants to play along, here’s what you’ll need:
Soup kettle or Dutch oven big enough to hold a mountain of kale
A big cooking spoon or paddle (mine is wood)
Extra virgin olive oil — 2 T, more or less
One large onion, coarsely chopped. (Vidalias are a favorite, but a nice red is pretty.)
One package of smoked sausage (turkey, beef or pork, depending on the moment), sliced or diced
One can of white beans (Great Northerns are my fave)
Chopped kale (fresh or bagged; can use can in a pinch, but it’s not the same)
One box or two cans of broth: chicken, beef or vegie — (no MSG, please).
Season-All or Mrs. Dash to your liking
Heat about 2 T olive oil in your kettle. Add the onion and saute until soft. Throw in your sausage and continue to saute for 2-5 minutes, depending on how long you’re willing to stand there. Add kale, in batches if necessary, and toss until it wilts. Add beans and broth and bring to a simmer. At this point, it’s ready to eat, but I like to simmer for at least an hour so all the flavors blend together and the beans and onion are really, really soft.
I can’t look at that first picture and not want to make cornbread to go with. That particular bread is my jalapeno cheddar version, and you can find that recipe here.