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6–8
Medium
By Kim Kushner
Published 2015
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.