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Gone in 40 minutes

This is the cinnamon-pecan-cherry coffeecake I made.

“It’s so moist, rich and flavorful. Yet light and delicate.”

Aisha Khan, copy editor on the foreign desk at the Los Angeles Times

It was a rainy Sunday and since I couldn’t go take my usual hike or hit some balls at the tennis court, I decided it was the perfect day to bake something delicious. Baking is a relaxing and creative activity for me. But I wanted to make sure my creation was something that I could toss in a tuppeware container and take to work for the Sunday Crew at the Los Angeles Times. I thought a coffee cake with some nuts, dried fruit and plenty of sugar and butter would smell great during the baking part and taste great too.

“Scrumptious,” said Matt Moody, LAT graphic artist said after he finished his piece.

“The cinnamon really works with the other flavors.” said Lauren Raab, finance section copy editor. She also insisted that the pecans I put in the cake were toasted. No, I never toasted them but the melted butter that doused the top of the nuts may be the reason the nuts seem so crispy and aromatic.

Sugar high: If you normally don’t eat sugar or are on a low-sugar diet just one bite of this cake will give you a buzz. But be careful because one bite won’t be enough of this addictive confection. Remember, this cake was gone 40 minutes after I took the lid off the container. That type of speed is due to the candy-like filling and the tender, buttery cake it is layered in. Enjoy!

Want to make it for yourself? Click here for the recipe.

2 Responses

  1. This looks wonderful, perfect to have on hand this week, say Thanksgiving morning breakfast, during break from feast-prep…

  2. This cake is perfect anytime you want a party in your mouth! This is the second cake I’ve made from your book and the second straight homerun I’ve had from your recipes. I am looking forward to trying the mud pie and the coconut layer cake. Do you have a fave?

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