Thursday, May 14, 2009
Let's be honest, here. The only reason we call it coffeecake is so we can eat it for breakfast. And if we do eat it at breakfast we have to make it even more acceptable by pairing it with, of course, a cup of coffee. And you should only have one piece, because you know, moderation is key. But if you make this and have it sitting on the table, and you feel it staring at you all day long that one piece at breakfast isn't going to cut it. So you should do the next best thing: Have breakfast for dinner. So you can eat another piece of this amazing treat. And pair it with whatever you want. Because it's not breakfast anymore.
Kara raved about this coffeecake. Raved. That was all it took for me to try it ; I could tell that she wasn't playing around, but I honestly wasn't expecting it to be this good. I expected it to be a typical, crumbly, kinda dry coffeecake with the fabulous addition of chocolate (instead of fruit or nuts.) But I was wrong. Wrong, wrong, wrong. This is one of the best things I have ever made or eaten. It ranks right up there with Moravian sugarcake (which I'll tell you all about one day.) We inhaled this in two days. Seriously; ask my hips.
It came together much like muffins: quickly, just a few steps, all that jazz. It baked in no time. It cut beautifully. Brad has asked me to make it every weekend since, but I haven't because, you know, my hips, people. MY HIPS. But all this talk about it is making me want another piece. Right now. I'll be right back....
Chocolate Chip Coffee Cake, by Nicole at Baking Bites
One year ago (it was a busy week!): Sugar-free Strawberry Cheesecake, Mark Bittman's Tomato-Onion Salsa, Freezing Fresh Strawberries