The icing on the tea cake: New York City's Ritz-Carlton gives tea time a modern twist

Starting April 1, cupcake fans can join the bourgeoisie and visit New York City's Ritz-Carlton for Cupcake Tea in the Star Lounge.

Costing $25 a head, the Cupcake Tea menu consists of a pre-set selection of fie petite, freshly-baked gourmet cupcakes as well as a choice of Ritz-Carlton blend teas (or one non-alcoholic beverage).

If you're curious, the cupcake flavors available will be:
*Rich red velvet cake with traditional cream cheese frosting
*Orange "creamsicle" cake with creamy Tahitian vanilla filling and buttercream frosting
*Lemon chiffon cake with vanilla bean buttercream frosting
*Valrhona chocolate cake with whipped Valrhona chocolate ganache frosting
*Tahitian vanilla cake with vanilla bean buttercream frosting

When in New York, be sure to visit:
Cupcake Tea in the Star Lounge
The Ritz-Carlton Hotel
50 Central Park South, New York, NY 10019
P: (212) 308-9100
www.ritzcarlton.com

Saturday and Sundays April 1 to June 28, 2009 from 11 a.m. to 2:30 p.m.
$25 per person

Recipe of the Day - Quick Sour Cream Coffee Cake

One of my favorite breakfast treats is a nice coffee cake, and the recipe from The Joy of Cooking for Quick Sour Cream Coffee Cake is fantastic. Offering a moist (ack! I hate that word!) but light treat for breakfast, regardless of the season, this coffee cake will last up to a week under a cake dome. I like to prepare on Sunday night and eat for breakfast over the course of the next week – that’s if my roommates don’t finish it off first!

Don’t Eat My Coffee Cake Because It’s Mine Recipe

Equipment Needed
9 x 9 baking pan
3 mixing bowls
1 whisk
1 spatula
Measuring cups
Measuring spoons
1 cooling rack

Ingredients
Cake:
1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 eggs

Streusel (Topping):
2 tablespoons flour
2 tablespoons butter
5 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup chopped nuts (optional)

Prepare streusel topping. Combine flour, butter and sugar till crumbly. Add cinnamon. Set aside while preparing cake dough.

Preheat oven to 350.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk until all dry ingredients are thoroughly mixed.

In another mixing bowl, combine sour cream and eggs. Beat well.

Add the dry ingredients to the cream mixture. Beat just till smooth as overbeating tends to toughen dough.

Spread in a lightly greased 9x9 pan.

Sprinkle with streusel (and nuts if desired).

Bake about 30-40 minutes at 350, or till tester comes out clean. Cool on a heating rack.

Enjoy with a nice cup of tea or espresso in the morning (or evening)!