This post is a day late. Things have been pretty crazy around the house.. I'll spare you the details. But I so wanna hug Chaya for choosing this recipe! I just love it when something that sounds so modest and looks so plain can taste TERRIFIC!! I love this cake!! I know I say this all the time, but I mean it all. In all honestly, this is amongst the best coffee cake that I've made. Even better than the Blueberry Crumb Cake we baked two weeks ago, which was my choice by the way.
The cake is oh-so moist!! I used only all-purpose flour for the cake (didn't have any nut flour) and instead of buttermilk, used low-fat yogurt - which I thought would make my cake somewhat less moist, but am so glad it didn't. And since I have apples at home, I used them to subsitute the pears. And the last addition which I think contributed to the yumminess of this cake is the almond nibs. Perfect!! I ommitted the dried prunes/raisins as I find dried up fruits to be yucky :)
I was also pleased that my cake literally fell off its silicone mould. Of course, I had generously buttered and floured it this time. I was so dissapointed with it the last time it 'ate' my cake. Aren't silicone moulds supposed to omit the 'butter and flour' steps in baking? Ah well...
Again, many thanks to Chaya for choosing this recipe. Visit her blog here for the recipe, taken from Page 179 of Baking: From My Home To Yours, by Dorie Greenspan. Also check out the BWD Blogroll to see how the rest of the BWD bakers tackled this. By the way, our group has grown in size with two new members since our last bake and I'm simply delighted!!
If you'd like to join us, send an email to BWD founder Grapefruit at needfulthings at ymail dot com.