It’s Sunday. Time for a new desktop background. (what, I’m the only person who changes it every week?!) Time to relax and take some time to replenish ourselves before Monday comes and sucker punches the fun out of the week.
In other weekend news, our cake tasting yesterday was great. We got to taste some really awesome (sponge cake with lemon citron mousse and pieces of peach) and interesting (white cake with apple chai mousse) flavors. Though ultimately, we decided to keep our original plan. I guess it was all a ploy to get some more cake.
But that was Saturday cake. Sunday cake is a little different. It comes out of a loaf pan at 11am and is not served with frosting or fillings, yet it is equally enjoyable.
Maybe it’s the chocolate swirl. Maybe it’s because coffee cakes are awesome and I’m going to keep making them no matter how much Luke says he doesn’t really like them. Well I like them, and as the only one with “keys” to the kitchen, whatever I like gets made.
So there will be coffee cake. And he will eat it grudgingly, even though I know he secretly likes it and just won’t admit it.
This coffee cake is unbelievably moist (even after 5 days) and the chocolate swirl on top is divine. It would definitely be a great addition to any Sunday brunch or afternoon tea session.
- 3 oz dark chocolate, finely chopped
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp cardamom
- ¼ tsp nutmeg
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup sugar
- ⅔ cup plus 2 Tbsp packed brown sugar
- 2 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 ½ tsp vanilla extract
- Preheat oven to 350 degrees F. Grease a 9x5” loaf pan and set aside. Place chocolate in a heatproof bowl set over a pot with ½ inch of gently simmering water and stir until completely melted and smooth; set aside to cool slightly.
- In a medium bowl, sift together flour, baking powder, baking soda, cardamom, nutmeg and salt. Whisk to blend evenly (or just give the bowl a quick shake or two) and set aside.
- In a large bowl, beat together butter, sugar, ⅔ cup brown sugar until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, mixing thoroughly after each addition. Beat in sour cream and vanilla extract until well incorporated. Add half of the flour mixture and mix carefully until just blended and somewhat smooth. Fold in the remaining flour mixture until well incorporated and smooth. Do not over mix; the batter will be very thick.
- Spoon batter into prepared pan and spread it out evenly. Drizzle melted chocolate randomly over the top. Using a butter knife, swirl the chocolate around to create the marbling effect. Sprinkle remaining 2 Tbsp brown sugar evenly over the top, patting it down slightly so that it sticks to the surface.
- Bake for 30 minutes, then reduce oven temperature to 325 degrees F and bake for another 25-30 minutes. The cake will develop a golden brown crust, and a toothpick inserted into the center will come out clean (despite smears of melted chocolate.) Transfer cake to a wire rack and let cool completely in pan. Once cooled, carefully invert the cake and use a serrated knife to slice and serve it.
Adapted from the Scientifically Sweet Cookbook