“It takes more planning to work with limited resources. At
Lutsen, you are either 90 miles to Duluth or 90 miles to Thunder Bay
for provisions other than the basics.”
Being prepared means a well- stocked pantry and freezer with
fast serve-up items like fancy cheeses and crackers. It also means that
in his northern home secluded on the edge of a mountain, Kent puts his
modern kitchen and baking skills to good use. There’s almost always a
stash of cookies, muffins and other baked goodies handy. A worn, spiral
notebook is ready with recipes from his grandmas and some of his own.
As he prepares for scheduled or drop-in guests, Kent appreciates
what he’s learned about how people take care of each other on
Minnesota’s north shore. Most residents who live there all year hold
two jobs and go to great lengths to live in the north woods.
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Chef
Kent Driessen serves guests this quick-and-easy Sour Cream Coffee Cake
in various versions, including as fruit-filled “muffins.”
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As he prepares for scheduled or drop-in guests, Kent appreciates
what he’s learned about how people take care of each other on
Minnesota’s north shore. Most residents who live there all year hold
two jobs and go to great lengths to live in the north woods.
So Kent strives to buy locally. He shops at the farmer’s market and
buys from Harley Toftey, a fisherman in Grand Marais who specializes in
local fish. He ships the local Caribou Cream maple syrup all over the
world to friends. For pies and muffins, he picks fresh raspberries and
thimbleberries, which Kent claims the local folks tell visitors are
poisonous to cut down on outside harvesting.
As often as he can, Kent makes the pilgrimage to Lutsen. He even
keeps a coffee mug at Lockport Marketplace and Deli for a morning brew
with other residents. Here on the shore, he says, he can spend time
living in the “good old days.”
Kent’s recipe for entertaining often includes this Sour Cream Coffee
Cake. Quick and easy to make, it can be tailored to guests, adding or
leaving out the fruit and nut dress ups.
For a printable version of the recipe, click here.
Sour Cream Coffee Cake
2-1/2 c. flour
1-1/2 c. sugar
1 Tbsp. baking power
1 tsp. baking soda
1/4 tsp. salt
3 lg. eggs
1-1/2 c. sour cream
Mix together, but don’t over beat. Pour into a 9-x-13-inch cake
pan. Bake at 375° Fahrenheit for about 50 minutes or until a toothpick
inserted into the center comes out clean. If topped with a moist fruit,
it many take longer to bake.
Toppings
The charm of this basic cake is in the topping. You can top it with
your favorite fruit, spices or add vanilla or other flavoring. I like
apples with cinnamon sinkers or blueberries with streusel. I also enjoy
fresh home-grown walnut. Home-grown walnuts intensify the flavor.
Add: 3 c. fresh or frozen fruit
1 c. chopped nuts, as desired
Cinnamon Sinkers
2 Tbps. butter, melted
1/4 c. brown sugar
3/4 c. sugar
2 tsp. cinnamon
1/2 c. pecans, chopped
Melt the butter and add to ingredients. Mix together and sprinkle over the coffee cake before baking.
Streusel
1/4 c. butter
1/4 c. brown sugar
1/4 c. flour
1 Tbsp. sugar
Cream together the butter and brown sugar. With your hands or a
pastry knife cut in flour. After you have lumps and crumbs toss in
sugar. Top the cake and/or fruit before baking.
Arlene Coco is co-owner of Coco’s to Geaux in Duluth, Minnesota.
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