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Tuesday, November 11th, 2008

My favorite boss (unfortunately not my current boss!) is always willing to assist when needed. He's a veteran of the company and knows more about most things than anyone else. I asked for some help and of course he assisted as always. I usually make him a coffeecake to say thanks--his favorite treat (well one of them).

I let my muse do the her wandering through the recipes and saw a Cinnamon Swirl Coffeecake that sounds right. I like how it has a swirl of cinnamon syrup drizzled on top of the batter and swirled in before adding the topping.

That sounds awesome. I am not a big ice cream eater, but I love the new Ben & Jerry's cinnamon bun ice cream. It is to die for! I love cinnamon.
niki   Tuesday, November 11, 2008
Emmy Ann   Tuesday, November 11, 2008
Sounds really good. You'll have to share that recipe. I love coffee cake, even though I don't like coffee with it.
Merritt   Wednesday, November 12, 2008
Cinnamon Swirl Coffee Cake
Makes 12 servings

I can't remember where it was, but I've never forgotten the taste of a simple cinnamony streusel-topped coffee cake I had as a child. In honor of that memory, I present this cake. It has a streusel topping, just like the one I've never been able to forget, that caramelizes a little when it's done, and a cinnamon-swirl throughout. Check your cinnamon it should be fresh and filled with flavor and if you can, be sure to serve this cake still warm from the oven, when it is at its absolute best.

Equipment Needed:
10-inch tube pan
Electric mixer

16 tablespoons (2 sticks) unsalted butter, softened
1 cup sugar (7 oz)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
2 cups all-purpose flour (10 oz)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt (I used 1/4 teaspoon since the butter is unsalted)
1/2 cup sour cream (4 oz)
2 tablespoons unsalted hatter, melted
3 teaspoons sugar
1 teaspoon ground cinnamon
1 cup firmly packed light brown sugar (8 oz)
2 teaspoons ground cinnamon
1 cup chopped pecans, toasted (4 oz)
8 tablespoons (1 stick) cold unsalted butter, cut into tablespoons

Preheat the oven to 350 degrees F. Butter and flour the tube pan.

Make the cake:
Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes. Scrape down the bowl. Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl again.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add this mixture to the butter mixture in thirds, alternating with the sour cream. Beat for 45 seconds after each addition, and begin and end with the flour mixture. Pour the batter into the prepared tube pan.

Make the syrup:
In a small bowl, stir together the melted butter, sugar, and cinnamon.
Drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.

Make the streusel:
In a bowl, combine the sugar, cinnamon, and pecans. With a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs. Scatter the streusel over the batter in the pan.

Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean. Remove the pan from the oven to a wire rack to cool for 15 minutes. Serve warm or at room temperature.
LGrant   Wednesday, November 12, 2008
Looks like a good recipe for holiday visitors. It sure is pretty and despite my cold I think I can smell it baking!
dannie   Wednesday, November 12, 2008
That cake looks delicious!!! I love cinnamon too, but my husband is allergic - it makes him swell up and break out into hives. So that leaves more for me! :)
Tanya Mussetter   Wednesday, November 12, 2008
It's a very pretty cake. The recipe calls for a bundt pan but I use a special coffeecake pan that I like better. It's easier to cut uniform slices and makes it less of a cake and more of a coffeecake. Either would work. Might be a good one to make little cinnamon swirl coffeecakes in my new little cake pans for Christmas gifts! :)

LOL, Tanya...maybe you could change yours to cocoa instead and do a chocolate swirled coffeecake. I'll bet it would sub nicely with the cinnamon.

Oh, it would freeze well too so you could make it in advance for a brunch or party and thaw it right before the event. Toss it in the oven for 15 mins. or so and you have warm cinnamon smell and warm coffeecake for brunch! :)
LGrant   Wednesday, November 12, 2008
Thanks, Linda! That will be a treat for me, even though I'm now officially on a diet. One piece won't hurt, right?
Merritt   Wednesday, November 12, 2008
One piece will not hurt. Maybe make one and eat a piece and send the rest to work. Work folks always love treats and will make sure you only get the one piece! LOL

Apparently it was a big hit. Merrick missed out since she wasn't at work today but Paul, my old boss, assured me it was great and once he put it in the kitchen didn't last long. :) Fast eating is usually a sign of good eats. :)
LGrant   Wednesday, November 12, 2008
LG, do you know how to do any thing wing persimmons? I am going to put up some pictures of some on a tree in my back yard.
BeanCounter37   Wednesday, November 12, 2008
Bean, I love persimmons. My great-grandmother used to have several trees growing in her backyard. We'd oftentimes eat them like a grape or fig, but she'd also make persimmon bread out of them. It's very sweet and very good. I don't have her recipe, but I found a recipe on


* 2 eggs
* 1 1/2 cups all-purpose flour
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 1/2 cup vegetable oil
* 1 teaspoon ground cinnamon
* 1 cup persimmon pulp
* 1/2 cup chopped walnuts
* 1 teaspoon baking soda
* 1/2 cup raisins

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1. Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
2. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
3. In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
4. Bake for 75 minutes, or until tester inserted in the center comes out clean.
Sarah S.   Wednesday, November 12, 2008
We called it persimmon pudding when I lived in NC. I'm sure it was the same thing. I just made some for myself recently. It's not bad with the persimmons you can find in the stores but nothing like the ones right off the tree. You hit one of my favorites, Bean!

As kids we used to find a new person to sucker into eating a green persimmon. The old-timers knew better. Nasty things and what a pucker they would cause to your mouth!

Thanks for the recipe, Sarah S.!!
LGrant   Wednesday, November 12, 2008
Aren't you suppose to wait until the first frost? I have made the pudding once and I think its an acquired taste.
dannie   Wednesday, November 12, 2008
Linda, we'd do the same thing. I'd bring green persimmons to school to "share" with others then laugh at their reactions.
Sarah S.   Wednesday, November 12, 2008
I think it has a very unique taste, Dannie, and some folks don't like it but I love it. I loved the fall and persimmon time for pudding. My grandmother on my father's side used to make the best. I don't think anyone ever topped it. The one I made recently was ok but it was lacking something. Probably the wildness of the ones in the foothills of NC. :) Or maybe just my grandmother's magic. :)
LGrant   Wednesday, November 12, 2008
This cake looks awesome! BTW...I have been searching your blogs for the DBCC cookie recipe and can't find it. I need to bake for a fundraiser on the 21st and was FINALLY going to have an excuse to make them. Can you guide me to the recipe location?
Leslie   Wednesday, November 12, 2008
They have been talked about so much I can't find it. LOL

Here it is it is in two places :) I like them best with unsalted butter but your choice. I've made both. Also, NEVER double the recipe. You can't get the batter to chunk balanced and you will end up with odd cookies. If I double, I make it twice, stir in the chunks, then toss both batches in the same bowl to form cookies. That works ok. Try to find the chunks--Nestles or Baker's. I've seen another chunk at Whole Foods but that's about it. If you are going to chop your own make sure it is a good dark chocolate like Ghiradelli or Guittard in blocks that make for big chunky pieces. Let me know if you have questions. :)

Death by Chocolate Chunk Cookies
Prep: 15 minutes
Bake: 15 minutes
1 cups flour(8 oz)
tsp. baking soda
tsp. salt
cup (1 - sticks) butter or margarine, softened
cup granulated sugar(3 oz)
cup firmly packed brown sugar(4 oz)
1 egg
1 tsp. vanilla
2 pkg. (12 oz. each) BAKER'S Semi-Sweet Chocolate Chunks
HEAT oven to 375F.
MIX flour, baking soda and salt in medium bowl; set aside.
BEAT butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat well. Gradually beat in flour mixture. Stir in chocolate chunks. Drop by scant cupfuls onto ungreased cookie sheets.
BAKE 14 to 15 minutes or just until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely on wire racks. Makes about 2 dozen. [22 cookies]
MAKE AHEAD: After cookies are completely cooled, wrap and place in plastic wrap in an airtight plastic container or zipper-style plastic freezer bag. Cookies can be frozen for up to 1 month. Bring cookies to room temperature before serving.

LGrant   Wednesday, November 12, 2008
Thanks! I've been dying to make them but was afraid that if I didn't have someplace to take them I would end up eating them all. I'll take a picture for the DBCCC photo gallery.
Leslie   Wednesday, November 12, 2008
Awesome. Can't wait to see yours! :) Too bad this site tastes like cake or DBCC could be the site mascot. :)

Have fun!
LGrant   Wednesday, November 12, 2008
I think we need a slogan change. "The website that tastes like cake and smells like cookies baking."
Leslie   Wednesday, November 12, 2008
Put that in the suggestion box. Now that we are closing in on our first anniversary and making changes--maybe they will update the slogan too. :)
LGrant   Wednesday, November 12, 2008
Leslie, I found where DBCC recipe was (blog) and the oatmeal raisin recipe I mentioned with the cloves.

Amber, check out that recipe for the cookies if you like oatmeal-raisin. You might want to use it more and more and use up those cloves.

I also noticed someone did an orange clove cake (when I searched by clove) that you might check out on Humzoo for another clove recipe. :)
LGrant   Thursday, November 13, 2008
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