Tonight I made the Sour Cream Coffee Cake with Chocolate Cinnamon Swirl out of Baked by Matt Lewis and Renato Poliafito. Baked has become a cookbook I wouldn’t want to be without. I’ve written about Lewis and Renato’s cheesecake recipe, which is a bit fussy but delicious. My go-to recipe out of the book is the Lemon Lemon Loaf, which I’ve made dozens of times, but I still have a hard time not overeating it every time I make it. It is very lemon-y, and the glaze is made with lemon juice and powdered sugar, and it like a perfect thing with the way it’s just a wee bit almost crunchy and there’s all that sour and sweet living together. I’ve had great success with the Pumpkin Chocolate Chip Loaf and the Raspberry Crumb Breakfast Bar (which I almost made for tomorrow instead), too.
So, anyway, now the coffee cake is cooling and it and I are just kind of staring at each other when the other one isn’t looking, shifting our eyes away when we think we might get caught. It’s the swirl that makes this cake–sugar, cinnamon, and dark chocolate. Being a coffee cake, of course, there is crunchy stuff on the top, in this case made with butter, brown sugar, and pecans.
I don’t know how I’m managing not to eat it right this minute except I made this to bring to the full staff meeting at HPL tomorrow morning, and it would be weird to show up with a piece missing. Or half the cake. One great thing about Baked (or not so great, depending on your perspective) is that the recipes all make enough to feed a crowd, and a crowd we are at HPL.
Probably I should just go to bed.