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Notre-Dame Cathedral Reborn: A Testament to Resilience and Restoration

  After five years of meticulous reconstruction, the iconic Notre-Dame Cathedral is set to reopen its doors to the public on December 8, 2024. The reopening ceremony will take place on December 7, marking a significant milestone in the cathedral's history. The fire on April 15, 2019, caused extensive damage to the historic cathedral, collapsing its iconic spire and causing significant harm to its roof, stained-glass windows, and interior artworks. Despite initial doubts and estimates that the restoration could take up to 40 years, French President Emmanuel Macron's ambitious goal to complete the reconstruction within five years has been achieved. The restoration project, costing around $737 million, was funded by donations from 340,000 individuals across 150 countries. The project involved the efforts of 2,000 artisans and 250 companies, who worked tirelessly to restore the cathedral to its former glory. The new roof and spire have been built using 1,500 trees, including the ta...
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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.

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