Skip to main content

Featured

Wall Street Pauses as Earnings Season Heats Up

U.S. stock futures were mixed on Wednesday as investors braced for a wave of corporate earnings that could set the tone for markets in the weeks ahead. Futures tied to the Dow Jones Industrial Average and Nasdaq 100 hovered near flat, while S&P 500 contracts edged slightly higher. The cautious mood followed a record-setting session for the Dow, which closed at an all-time high above 47,000 on Tuesday, buoyed by strong results from blue-chip names like Coca-Cola. However, sentiment was tempered after Netflix shares tumbled more than 6% in after-hours trading on weaker-than-expected quarterly results. All eyes are now on Tesla, IBM, and other major companies set to report later today. Tesla’s earnings, in particular, are expected to be a key test for the so-called “Magnificent Seven” tech giants that have powered much of this year’s rally. Meanwhile, bond markets remained steady, with the 10-year Treasury yield holding just under 4%. Investors are also watching closely for signs ...
Post a Comment
Read more

article

Labels

Sour Cream Coffee Cake with Cinnamon-Walnut Swirl

 

This rich and buttery coffee cake features a sublime cinnamon-nut swirl, making it a classic breakfast treat. The contrasting flavors and crunch of the swirl elevate this cake to a whole new level. 

Ingredients:

  • 1 cup walnuts, toasted and chopped
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Cinnamon-Walnut Swirl:

    • Preheat the oven to 325°F (163°C) and set an oven rack in the middle position.
    • Toast the walnuts on a rimmed baking sheet until fragrant and golden brown (about 10 to 15 minutes). Let them cool, then reduce the oven temperature to 300°F (149°C).
    • In a small bowl, combine the toasted walnuts, brown sugar, and ground cinnamon. Mix until well combined, then set aside.

  2. Make the Cake Batter:

    • In another bowl, whisk together the flour, baking soda, and salt. Set aside.
    • In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the granulated sugar and softened butter. Beat on medium speed until pale and fluffy (about 3 minutes).
    • Add the eggs one at a time, beating well after each addition until the mixture is homogenous.
    • On low speed, mix in the sour cream and vanilla. The batter may look a little curdled at this point, but that’s okay.
    • Scrape down the sides and bottom of the bowl to ensure all ingredients are evenly incorporated.
    • Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.

  3. Layer the Batter and Swirl:

    • Scoop 1/3 of the batter into a prepared pan (even if it seems like not enough, especially if using a 12-cup Bundt pan).
    • Sprinkle half of the cinnamon-walnut mixture evenly over the batter.
    • Cover with another 1/3 of the remaining batter, spreading it evenly over the pan and to the edges.
    • Sprinkle the remaining nut mixture evenly over the batter.
    • Finally, cover with the remaining batter, spreading it evenly over the nut mixture.

  4. Bake:

    • Bake for 65 to 75 minutes, or until a cake tester comes out clean.

  5. Enjoy!

    • Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
    • Slice and savor the deliciousness!

This coffee cake is so good that it can be stored in a covered container on the countertop for up to two weeks.

Labels:

Comments

Post a Comment