There is no such thing as having too many coffee cake recipes. That’s like having too much cheese, or too many raw sugar packets, or too many pairs of shoes.
Honestly, I have one coffee cake recipe (a cinnamon-streusel one) that is the best in the world, and my go-to under any and all circumstances. And I’m just now realizing that I’ve never posted it. So…that will need remedied. But in the meantime, this one—if you like the combo of espresso and chocolate—is definitely a keeper.
The sour cream gives this a lovely moistness and a dense but somehow light crumb. Everyone at work totally raved about the taste and the texture, so you could probably switch up the toppings if the chocolate/espresso flavor combo isn’t for you.
The original recipe (link at the bottom) calls for you to split the topping and batter, and have a layer of topping in the middle. Since I was using a big springform pan I definitely didn’t have enough batter or topping to make this work, but if you go the bundt or tube pan route, you may want to give this a try. Either way, the melted chocolate, deep espresso notes, and little spikes of cinnamon make this worth getting up in the morning.READ THE POST
Yeah, I went on something of a muffin-baking bender a couple months back. In a couple of weeks I made these double chocolate banana muffins and these healthy apple muffins with cinnamon-sugar topping, and somehow these guys fell off the radar.
Yeah, you’ll notice that there are two whole wheat, apple-y, cinnamon-y muffin recipes.
I made the first recipe for work, the one with the crunchy topping. It got rave reviews, but the pictures I took were terrible so I knew I’d need to make it again to get better shots.
So I pulled the ingredients together, started stirring everything together, and was like, “Wow, I must have been really out it when I made this the first time, because I don’t remember some of these steps!”. Then I got the batter together and started to spoon it into the muffin tins, and was worried about how much more liquidy it was than the last time I made it.
Some of you can see where this is going…
Yeah, not the same recipe.
So this is the second recipe, the one I made on accident. I loved the streusel topping, and the muffins were SO moist. Definitely recommend this one!READ THE POST
I went on a roll this fall of trying new fruits and veggies that I’d never had before. I tried acorn squash for the first time (definitely delish!), and then that same week saw these weird little orange tomato-like things in my grocery store and just had to grab one. Turns out it was a persimmon, specifically of the fuyu variety.
So the next logical question was what to make. I browsed a ton of recipes, but most were salads, and I definitely didn’t want to go that route (boring). Then I found this somewhat odd-sounding muffin recipe and had to give it a try.
I “healthied it up” by using half whole wheat flour and cutting down on the sugar just a little. The persimmons gave it a lovely sweetness, with the lemon giving it a tart complement. The overall texture of the muffins was pretty light but still hearty, due to the whole wheat flour. And, like most muffin recipes, they came together in a flash.
I ate one fresh out of the oven with blackberry honey from Croatia, and then took them to work for my breakfast for the next few days (with honey from New Zealand…I definitely have a honey souvenir addiction!). This is such an easy and versatile recipe that you could swap out the persimmons for many other fruits, and even swap in a different citrus zest to mix things up (orange would have been lovely here as well).READ THE POST