Tag Archives: Coffeecake

Chocolate Chestnut Coffee Cake

Posted on by February 12, 2015

‘Tis the season for all things holiday baking, guests popping in and out with little notice, keeping a few extra nice bottles of wine about, and for me this December, all things chestnut, starting with this Chocolate Chestnut Coffeecake. Over the next few weeks, you’re going to see my fall obsession with chestnuts unfold in the form of soup, sticky buns, and perhaps a salad or two, but we start with this dense and delicious Chocolate Chestnut Coffeecake. While of course I have way too many cooking items, pans, utensils and appliances in Dirty Laundry Kitchen proper, I do try very hard to limit carefully specialty items that serve few purposes. One of the specialty pans that I can get behind is a mini-loaf pan. It’s the perfect volume for a 9”x5” coffeecake recipe and it produces four mini loaves that I wrap up tight in foil and keep in the freezer for gifts, impromptu brunches, and pop-in guests. They’re also nice for those Sundays when you don’t have guests, but you want something special none-the-less. The only problem with a Sunday of indulgence is that its supposed to end with Sunday; you really don’t want to indulge all week … Continue reading →

Double Almond Pumpkin Bread

Posted on by November 21, 2014

Some recipes are an essential part of acknowledging the change of seasons for me and Double Almond Pumpkin Bread is definitely one of them for me. For passionate pumpkin lovers, there’s no such thing as too many pumpkin bread recipes and I’ve tried a lot of great ones of the years both in my kitchen, that friends have made and shared, and at coffee shops all over. And I frequently like them. But for me, Double Almond Pumpkin Bread, which my mother made in the fall, with its almonds and almond extract is my favorite; perhaps because it’s quite unique. The orange and almond extracts fill out the pumpkiny flavor and make it more complex. But all of this flavor comes at quite the price. Beware! Double Almond Pumpkin Bread is really a delicious coffee cake calorically. It’s definitely dessert. That said, the recipe is quite flexible and you should feel free to reduce the butter and sugar drastically (I cut butter down to ½ cup and leave out the granulated sugar altogether and then remove 2 tablespoons of flour as well) and it still tastes great, but I’ll give you the recipe as I learned it. I also tend to … Continue reading →