Name: The Perfect Stormy Cake
Yield: Makes one 9-inch (23-cm) cake; serves 6–8
Ingredients: 1 cup (8 oz/250 g) sour cream or plain yogurt; ¾ cup (3 oz/90 g) pecans or almonds; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1 cup (8 oz/250 g) granulated sugar; 1 tablespoon unsweetened cocoa powder; 6 tablespoons (3 oz/90 g) cold unsalted butter; 1 cup (6 oz/185 g) chocolate chips; 1½ teaspoons baking powder; 1⅓ cups (7 oz/220 g) (all-purpose) flour; ½ cup (3½ oz/105 g) firmly packed dark brown sugar; 2 large eggs

Preparation info

Makes one 9 inch 23 cm ) cake; serves
6–8

Difficulty
Medium

Appears in

The New Kosher

By Kim Kushner

Published 2015

About

This is just the type of dessert you want to have on hand on a rainy, glum day-paired with a steaming cup of coffee, of course-thus, its name. Unlike a typical coffee cake, which is all nuts and cake, I’ve added cocoa powder, which lends an element of surprise and richness. You can make the cake in advance and freeze it, then pull it out on one of those stormy days. This recipe is based on Norene Gilletz’s Best Coffee Cake from The Food Processor Bible.