Coffee Cakes

A Visit to the Old Classics

It's 3 o'clock in the afternoon - and I need something sweet. The tenacious cravings in me growing larger by the minute. I cut myself a slice of scalloped chocolate pecan strip, drip a tea bag into my mug and then retreat to the corner of the room with my stash.

sometimes all it takes is an old fashioned sweet treat to appease those nagging cravings.

When it comes to desserts, "homey" sweets tops my list. Think along the lines of toasted coconut, rustic tarts and buttery streusel scattered everywhere... *ahhh*

My new discovery which happened to be an age old classic made popular in the 1940s and '50s is the yeasted coffee cake. These yeast-based cakes (using yeast as a leavening agent instead of the usual baking powder) are made with dough rich in eggs and butter . They were usually filled with cinammon, nuts, raisins and dried fruits and topped off with irresistibly heart-arresting butter clad streusel crumbs.

My first attempt inspired by Carole Walter, is a scalloped chocolate pecan strip. Essentially a yeasted cake with chocolate filling and toasted pecans made for a pleasant surprise. Finished off with a simple vanilla glaze, it certainly left me a bit bedazzled.

Yeast has officially become my best friend.

And on top of that, I'm in love with yeasted coffee cakes. The aroma of fresh bread, interrupted with a spongy rich cake texture within and crispy bits throughout. What more can you ask for?