I cannot believe it is nearly November and soon all the major holidays are coming up. It is the time when guests are keep coming over, and the question is what dessert to serve for the more casual gatherings? At this time I am thinking of a simple cake for snacking, which would channel the season.
Fruits, nuts, and spices are the signature of fall holiday baking, most especially in fruitcake but in all kinds of other cakes as well. Meanwhile, sour cherries are a cherished favorite of mine since childhood, not to be confused with their sweet but bland cousins, and I have a a few packs in the freezer.
Coffee cake is one of the most guest-friendly cakes you can serve. It is easy to make, it is light, it keeps well (not in my place; it disappears in a New York minute), and it tastes delightful. So I had the outline of my dessert.
I felt I still needed a twist to make the cake stand out. I was thinking to add a streusel top, a coarse crumb mixture of butter, sugar, flour, spices like cinnamon, nutmeg, and cloves and usually ground nuts. But this is a “standard” addition on coffee cakes so it will not make the cake distinct.
Suddenly, I remembered that I had chocolate tart dough in the freezer, ready to be filled. I thought, why not try breaking it to small bits and pieces and use these pieces as topping on the coffee cake. It is similar to cookie dough, so it should look and taste as chocolate cookie crumbs. What is wrong with that? Moreover, it should add an interesting texture to the cake as well. And yes, it makes the cake a perfect fit into the chocolate marathon month on the blog that I just started with the chocolate mousse. So, I rolled up my sleeves and went to work.