This last lockdown I wasn't baking as much. This is partly because I lost friends to farm out food to by being restricted to a 5km radius, the ones that lived close to me went on health kicks as a result of how much I fed them last time... and there's only so much cake you can give your 85 year old neighbour without concern you might be giving her diabetes. Another reason is that I discovered the pleasure of walking to a particular food destination as a way to mark the weekend and stop everything seeming so same-y. One lovely thing about lockdown in Sydney was that many restaurants pivoted in this period to become bakeries. One of these was Fred's in Paddington, run by chef Danielle Alvarez, previously of Berkeley's famous Chez Panisse.
Fred's is a pleasant 30 minute walk from my place. On Saturdays for the last few months they've been offering up (for takeaway only) an array of delicious pastries, pies, cakes and breads. So I'd get a walk, get to support a local business and get something incredible to eat I didn't make myself. This cinnamon marble cake wasn't on Fred's menu but when I saw it on Danielle's excellent blog, I felt moved to make it as I love cakes with sour cream, had some to use up and all other ingredients to hand. Marble cakes can often be dry, but the sour cream guards against this and lends a luxury to a cake that comes together very simply and with store cupboard ingredients.