By Laurie Wolf, The Cannabist

One of the great edible pleasures in life is a moist piece of buttery cinnamon coffee cake with just the right amount of streusel and swirl — two easy baking steps to master. This cake has been present for every one of our News Year’s Day breakfasts for more than 14 years.

It didn’t always have a boatload of weed in it, as it does in this recipe, but when I thought of foods that would be perfect when medicated, this came quickly to mind. It’s pretty easy to make. Lots of butter, so a perfect recipe for a medicated make-over. When cooking with marijuana, you need fat (butter, all cooking oils, milk products that are not non-fat) because the THC will cling to the fat when heated. So, for example, if you make hot cocoa, and you use non-fat milk, the potency will be radically different than if you used 2% or whole milk.

Back to the cake. There is something very comforting about a coffee cake. This one has a good amount of vanilla, chocolate chips and walnuts, and a tasty streusel topping that has a touch of cardamom and healthy dose of cinnamon. It is super with a cup of coffee or tea, and is not half bad with a scoop of ice cream nested on the top. One of the local shops in my town does a cardamom ice cream that, when placed on the top of a slice of this the cake, causes great sighs, swoons and smiles due to the high level of deliciousness!

Sour Cream Coffee Cake

Baking spray

2 sticks strong Black Out Butter (or Better Bud Butter), room temperature

2½ cups sugar, divided into 2 cups and ½ cup

2 large eggs, lightly beaten

2 cups (1 pint) sour cream

1 tablespoon vanilla

2 cups all purpose flour

1 tablespoon baking powder

¼ teaspoon salt

1 cup walnuts, chopped

1 cup chocolate chips

1 tablespoon cinnamon

½ teaspoon ground cardamom

Directions

Heat oven to 350.

1. Spray a 9 x 13 inch baking pan.

2. In a small bowl, mix 1/2 cup of the sugar with the walnuts, chocolate chips, cinnamon and cardamom. Set aside.

3. In a large mixing bowl cream together the butter and 2 cups of sugar. Add eggs, blending well, then the sour cream and vanilla.

4. Sift the flour, baking powder, and salt.

5. Fold the dry ingredients into the creamed mixture, and beat until just blended. Do not overbeat.

6. Pour one-third of the batter into the prepared pan. Sprinkle with half of the nut/chocolate mixture. Repeat. Then add remaining batter.

7. Bake until the center of the cake is set, about 50-60 minutes. A cake tester or toothpick inserted in the center should come out clean. Oven temps can vary quite a bit, so please check for doneness after 45 minutes, it’s a bummer if this delicious cake is overcooked.

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