The Walnut Coffee Cake from The Tassajara Bread Book, a true hippie classic cookbook. I love this recipe. It comes with a caution: "Ridiculously too much sugar," as if there is such a thing! It is a rich cake-like creation, with a yummy walnut streusel (although pecans work, too). This recipe is especially important to me because it was first made for me by my dear friend, Joni, a native of California, where you'll find the Tassajara Zen Center.My co-workers love this coffee cake, so I often make it when it's my turn to bring snack for our team meetings. This time I even resisted eating the left-over sliver, so I had a piece for Farm Boy at the end of the evening.
3 comments:
We were up early, too! But not by choice. Maybe it was all the moonlight reflecting from the snow on the ground, or maybe it was something else, but both my kids wanted to get up at 4:30 and would not go back to bed no matter how much we begged. I've had 3 espressos already and I could use 3 more!
Enjoy your baking and the snow day!!
Yum! I love coffee cake and the walnut topping sounds great.
You have shown great restraint.
Post a Comment