Life’s Too Short, Lets Eat Cake.

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When the going gets tough… what do you do? I bake. With Bon Jovi blasting in the background.

Whooah, we’re half way there
Livin’ on a prayer
Take my hand and we’ll make it – I swear
Livin’ on a prayer

…and yes, I do sing along. At the top of my lungs.

But I guess the big loaded question is… What do I bake?

Coconut Chai Coffee Cake?

Cheesecake-Marbled Brownies?

Which is more comforting? The combination of coconut, cardamom and all the other spices that makes chai so dreamy sounds amazingly calming but brownies always hit the spot. Always.

Maybe I’ll make both just to be sure.

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To add more distraction, I might even throw some yeast into some warm milk with a pinch of sugar and whip up some pre-Easter hot cross buns.

My advise of the day (not that I would usually encourage anyone to ever take any advise from me!) is… when unsure, do it all. Why waste time contemplating when you can use the time to do it all?

Life is just too short – so let’s eat cake, chocolate and all the carbs in the world and hope that it will all be okay.

Yes, I had cake for dinner.

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****

COCONUT CHAI COFFEE CAKE

recipe from Shutterbean

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Streusel Topping:

  • 1/2 cup unsalted butter, melted, plus more for coating
  • 1/2 cup all-purpose flour, plus more for coating.
  • 3/4 cup packed light brown sugar
  • 1 cup unsweetened flaked coconut
  • 1 teaspoon ground cardamom
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

Yogurt Cake:

  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sour cream at room temperature (or plain yogurt)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

For the Streusel:

Pre-heat the oven to 175°C and arrange a rack in the middle. Coat a 9-inch spring form pan with butter and flour. Set aside.

Combine the streusel ingredients in a small bowl and mix until well incorporated. Refrigerated until ready to use. It will be clumpy.

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For the Cake:

Whisk together flour, baking powder, baking soda, and salt in a medium bowl until aerated and lumps are broken up; set aside.

Beat brown sugar and butter with mixer in a mixing bowl over medium speed until light and airy. Add the sour cream  and mix well. Now add the eggs and vanilla and continue beating until blended. Stir in flour to the wet mixture until just moistened through.

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Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel over the top and press in to adhere. Bake until a toothpick or a thin blade inserted in the center comes out clean and just a few crumbs remain, 50-55 minutes.

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Transfer to a rack and allow the cake to cool for at least 20 minutes before un-molding.

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After that 20th minute mark, I believe my dinner is ready.

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