This is my first post with The Cake Slice. I’ve admired this group for a while when they were baking those Sky High cakes and finally took the plunge and joined them! We are currently baking from the book Southern Cakes by Nancie McDermott. Sorry for the bad lighting in the photo above but the Surf Zombie prefers the dark vs the light.
This was an interesting coffee cake to bake. The first time I used melted butter as part of the streusel, usually it’s cold butter cut into the sugar mixture. Not that I’m complaining – I love breakfast so coffee cakes are perfect for me, especially if it involves cinnamon. I’m a no-raisin type so I subbed mini-chocolate chips with this. I would have LOVED to sub with cinnamon chips but to date have not been able to find any cinnamon chips anywhere, it’s soo aggravating!! It was also really difficult to spread the batter because it was so thick but I was able to manage it. More batter ended up on top…
I messed up with the baking time. I set the time to 45 minutes on the Beau’s kitchen stove timer but forget to press the button again to start it. I was almost done with the dishes when I noticed that it was still waiting for me to press start. Yipes. I guesstimated that I spent about 10 minutes with the dishes and started the timer for 35 minutes. It smelled really, really, really delicious while it was baking so I was a little impatient for those 35 minutes. But finally it was done!
I let it cool for a few minutes as noted in the recipe and then sliced into it. It was a little difficult to cut and lift out pieces since it was still warm, but we didn’t care and ate 2 pieces. SOOO SOOO good! Thank goodness we practice Dorie’s philosophy of baking – Bake and Release or else I’m sure I would have eaten all of it all by myself and that’s not a good practice. The Beau took the majority of it to work and I took the rest to my mom’s house.