Here I’m sharing a fantastic recipe from Tanja at The Paddington Foodie – yes I know it contains refined sugar but I’m so attracted by the combination of cherries, hazelnuts and coffee!
As always in our house Autumn brings cooler weather and a spate of baking as I give in to a seemingly never ending demand for cake. As long as there is no request for fancy decoration I’m always happy to oblige. Naked, rustic offerings being my particular forte.
This coffee cake was an easy collaboration of the contents of my pantry. Jars of my mother’s home-made jam and bags of hazelnuts. I had envisaged throwing a handful of two of my favourite new food obsession cacao nibs into the crumble topping but sadly the packet was empty. A return visit by our elusive pantry raider Mr or Ms Nobody perhaps? No matter I used dutch process cocoa powder instead. The result? Gorgeous but very rustic. A true reflection of what Autumn baking should be about.
Hazelnut Coffee Cake With A Sour Cherry Jam Swirl And Chocolate Crumble
For the Cake…
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