baked this classic coffee cake. very tender crumb, but too dependent on the nuts cooking.nytimes.com/recipes/8927... - ThreadSky

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radiatoryang.bsky.social • 1 day ago

baked this classic coffee cake. very tender crumb, but too dependent on the nuts https://cooking.nytimes.com/recipes/8927-sour-cream-coffee-cake

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raevpet.bsky.social•21 hours ago

I'm always too dependent on the nuts

radiatoryang.bsky.social•23 hours ago

what I like about coffee cake is that there’s no coffee in it; “coffee” is the cake’s function. it is a cake with purpose. also see: visiting cake https://cooking.nytimes.com/recipes/1018963-lemon-spice-visiting-cake

tommyhanusa.bsky.social•23 hours ago

Yeah its just like carrot cake.

Like what am I supposed to do with all these Carrots? Its the most replaceable part of a mirepoix! You bake it in a cake to eliminate any nutritional value. Its perfect!

moggy.bsky.social•22 hours ago

In the UK coffee cake traditionally has Camp in it, which is coffee flavouring made from chicory root. I love coffee cake made with Camp. It reminds me of my Gran.

monomirror.bsky.social•23 hours ago

you telling me i've been putting visitors in my cake all these years and it wasn't even necessary

phlebasjon.bsky.social•19 hours ago

Interesting. I'd generally assume "coffee cake" to contain coffee, but wouldn't expect teacakes to contain tea.

muddasheep.bsky.social•23 hours ago

that looks delicious!

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