Morning Glory

apricot cake with pistachio sticky toffee[1]One can rationalize from here until next Sunday brunch, but there is no denying that coffee cake is a not-so-sly excuse to have one’s dessert and breakfast too. And what a wonderful pretense it is. Its homey simplicity—a one-layered presentation, quick to make and barely adorned—only adds to its allure, making it difficult to justify not whipping up a coffee cake or two for breakfast… or for the next time a little sweet is in order.

This winter I have been keeping the oven warm for favorite coffee cakes and finally delving into the stack of recipes I have collected or flagged over the years. I tried one of them recently when my Bangkok-based friend, Scott, stopped by for brunch, and I decided to bake according to what I had on hand. My only regret was that I had not made King Arthur Flour’s Apricot Almond-Butter Cake sooner. The cake—a basic butter confection laced with apricot jam—is crowned with caramelly, nut-studded (pistachios, not the prescribed almonds, in my case) sticky toffee. What’s not to love? It is even better the next day, giving the apricot, overshadowed when first served, time to shine.

I am still getting rave reviews on this one. Make it now. Then, once inspired, try this other new favorite of the season:

Cranberry Upside-Down Coffee Cake. This Los Angeles Times recipe is better, in my opinion, with a teaspoon of almond flavoring in the cranberry topping added before it goes into the pan. It is also amazing the second day.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s