One of my friends is a vegan and she loves poppy seed, so when I saw this recipe I thought I should bake it for her. This is adapted from allotment2kitchen’s Vegan Lemon and Orange Poppy seed Cake recipe.
I choose this recipe because I had a lonely lemon lying around and lots of yogurt in the fridge. And it’s summer, so maybe some fruit is called for once in a while. My cake testers at work were slightly astonished, but they didn’t complain.
A few weeks ago summer finally arrived in Berlin and temperatures reached a balmy 90° F (33° C) – since then the weather has been alternating between rain, storms and a chilly 68° F (20° C) and heat waves. On that first summery Sunday I had planned to get up early and bake before it got too hot, but the plan was thwarted when I went to a friend’s annual roof top summer party and didn’t really get to bed at a decent time… Despite the slight headache and incredible temperatures in my kitchen I made this pear walnut cake.
This cake is adapted by The Complete Magnolia Cookbook. The pears make it sweet and moist and I added a little bit of chocolate, because that’s really never a bad idea.
And if you actually let the cake cool off before you try to get it out of the pan, it won’t crumble to pieces – see chocolate crème fraîche cake if you want to see what happens when you’re slightly impatient like me.
I bought a new cake pan last Saturday, which I wanted to use as soon as possible. And I wanted to try a recipe from a cookbook I’ve never used before. Quite a while ago one of my friends brought back The Complete Magnolia Cookbook from her New York trip as a gift for me and sadly enough (the cake tasted great!) I hadn’t tried any of the recipes so far. Unfortunately there are not a lot pictures in the cookbook, which makes it harder to decide what to bake if you’ve never been to the actual Magnolia Bakery.
This cake is adapted from The Complete Magnolia Cookbook’s chocolate sour cream cake with chocolate chips, mainly because sour cream is practically impossible to find in Germany. If you come across something labelled sour cream in a German store it is usually some kind of yoghurt based milk product with spices and herbs. I really miss “real” sour cream!!!
By the way, this is what happens when you don’t grease and flour the pan properly and then don’t let it cool off long enough and then thump the pan impatiently on the countertop….
Don’t let the battered look deceive you, the cake tasted great and stayed moist for quite a few days.
There must be thousands of coffee cake recipes out there, but this is my absolute favourite.
I think this is the first cake I ever made from scratch some 20 odd years ago. My host mother taught me how to make it when I was an exchange student in Ohio. She used to make it sometimes as a Sunday treat and my sister and I would wake up to the smell of coffee and cinammon wafting through the house. I make this coffee cake quite often, it’s very easy and many of my friends and colleagues love it.
grandma's coffee cake (Rührkuchen mit Zimt und Nüssen)