Summer is cooling down, but I don't think it feels quite like fall. In fact, it feels like May to me! Warm sunshine and blue skies, not nearly as humid as the typical Indiana August nights. I guess it makes up for the terrible thunderstorm weather we had pretty much all June!
Today I provide you on this blog some bits and pieces of thoughts because I have been working nights in ob/gyn land and my hours are all screwed up and now my thoughts are all random!
I went home last night and ate lots of Korean food. I miss the sweet spiciness of grilled meat and the briny cucumbers and kimchi that I just don't eat in the apartment. I think I ate half of the entire bowl of kimchi and then had garlicky vinegary breath the rest of the night. No ragrats.
And my beautiful mom sent me back to Indianapolis with a mountain of food - some extra Korean meat, deli turkey because she understands my love for sandwiches, blueberries, raspberries, peaches. But the real kicker is that I got a butt-mongous large bag of m&ms and twizzler bites. Yaaaaaas. She didn't even know that I'd been hoarding all the twizzlers from the surgery clinic stash in the cupboard above the nurses' station (shh, secret!). That woman, she gets me.
And today Andrew and I are going to Bloomington to visit one of my dearest! Many feelings for this day trip. I get to see a lady who I haven't seen in way too long and I get to go back to one of my happiest spaces on this planet. College schmollege I know you may roll your eyes at me since I'm getting old but IU will forever have a special place in my heart. I grew a lot there, learned things about myself and who I want to become. Please tell me you feel like this with your alma mater?And now I shall go dry my hair and pack up some twizzler bites so we can snack while we listen to Serial (late in the game, but whatever) in the car on the way down. And if I still had some of this cake, I'd be packing slices for sure because it's wonderful. Fragrant from the thai tea and coconut glaze, moist and soft, and quite tasty! A little piece of Thailand for your snacking pleasure.
Btown here I come!
Thai tea cake with coconut thai tea glaze
For the cake
1 cup full fat sour cream
1/4 cup + 3 tablespoons vegetable oil
3/4 cup sugar
1 tablespoon vanilla
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons ground thai tea leaves
For the glaze
2 cups powdered sugar
3 tablespoons of milk
1 teaspoon coconut extract
1 1/2 tablespoons ground thai tea leaves
For the cake
Preheat oven to 350 F. Grease 2 8-inch loaf pans and line the bottoms with parchment paper.
Whisk together the sour cream, vegetable oil, sugar, eggs, and vanilla in a large bowl. Add the flour baking powder, baking soda, and salt into the liquid mixture and stir until smooth.
Add the thai tea leaves and mix until well combined.
Pour the batter into the 2 loaf pans and bake for 35 minutes (check at 35, if it's still runny go ahead and bake for an additional 5 minutes and then check again, repeat if still not done).
Once done baking, transfer the cakes to a cooling rack and let it cool until room temperature.
For the glaze
Mix powdered sugar, milk, and coconut extract until well combined and smooth. Add the thai tea leaves until well combined. The glaze should be runny and easily pourable, but still slightly thick! Pour over the tops of the cake, then let it harden a little bit and serve. Enjoy with some tea!