Coffee Cake

Fall is just around the corner, technically speaking. Here in Denmark, it already feels like Fall. The trees are beginning to change, the air is much cooler, and of course we can't forget about the rain. It won't let us.

Because of the cooler weather, I've been in baking mode. (Thanks for passing that on to me, Mom.) Monday, I made my very first coffee cake. Yeah, I was a coffee cake virgin. You see, I've never been much of a baker. My family rarely ate cookies and cakes and pies, aside from when my brothers and I were quite young. We didn't even have flour or sugar in our house. I think the main reason was because if we made it, we had to eat it. We're a gluttonous bunch, so baking was a big no-no. Today, I thankfully have a husband who loves sweets and happens to have 2 VERY long, hollow legs. Now, if only I could keep myself from tasting along the way.

Anyway, I'll stop rambling and tell you about this cake.

My new friends Sarah and Kelli were going to come over for coffee on Monday. Unfortunately, Kelli couldn't make it, but Sarah, Hans, and I wore our fat pants and put a serious dent in that cake.

Recipe adapted from Food.com

Ingredients:

2/3 cup margarine

1/2 cup packed brown sugar

1 cup sugar (I used sugar substitute)

2 eggs, beaten

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon white pepper

1 cup buttermilk

1 bar dark chocolate (about 100 grams), coarsely chopped

Topping

1/2 cup packed brown sugar

1/2 cup chopped hazelnuts

1/2 teaspoon cinnamon

Directions:

1. Cream together margarine, 1/2 Cup brown sugar, and sugar.

2. Add the beaten eggs and mix well.

3. Sift together all dry ingredients, and add to creamed mixture alternately with the  buttermilk. 

4. Stir in chocolate pieces

5. Pour into greased and floured 9 x 13-inch pan.

6. In a separate bowl, mix together and sprinkle topping over the batter.

7. Cover with foil and refrigerate overnight.

8. Remove from fridge and preheat oven to 350F/176C.

9. Remove foil and bake for 35 minutes or until cake tests done.

I have only tried baking this cake after refrigeration, but I would think baking it immediately would yield similar results.

What are your favorite fall recipes?

Linking here:

Lady Behind the Curtain
This Chick Cooks
Crazy for Crust
Polka Dots on Parade
A Glimpse Inside
Bacon Time With The Hungry Hungry Hypo
While He Was Napping
Be Different Act Normal
Young & Crafty
The Sweet Details
Chef In Training
Confessions of a Stay At Home Mommy
Bella Before & After
Not Just A Housewife
Pinkapotamus