These little coffee cakes are just right for a weekend brunch. They're simple and delicious, moist from the sour cream, and fragrant from cardamom. Oh yeah, that's not part of the original recipe, but I thought it might be a good idea, and what do you know, it was. Every once in awhile I come up with a good one.
Since I'm a little pressed for time (and don't have anything clever to say anyway), I'll just point you in the direction of the recipe but also note my changes:
1) I added 1/4 t. salt to the dry ingredients. I think all baked goods need salt.
2) I added about 1/2 t. cardamom to the batter. Next time I'll add more, but I'm a cardamom fiend.
3) I mixed up a little cinnamon-cardamom sugar to sprinkle on top.
Hope you like them. And, happy Fourth of July! I'm spending part of the weekend in Sonoma, wine tasting and celebrating my friend Amy's birthday. We will also be eating here, which I will be sure to report back on.