Sofia attempting a cake concoction of juicy summer berries and a bittersweet chocolate-coffee combo? It’s more likely than you think. As the end of summer approaches, taking advantage of every blueberry, raspberry, blackberry, any-and-every-kind-of-berry has been my number one priority besides y’know, school (gotta love college application season!). And so I’ve attempted this lovely, minimalistic berry chocolate espresso cake.
Adding to the list of desserts I made during Thanksgiving week, I made this 50th birthday cake for my mom’s cousin. My whole wheat chocolate coffee cake is a favorite among my family, so I made this along with delicious milk chocolate frosting as the filling.
Guess what?! Another fall recipe!
Today I made a crumb cake! Crumb cake is also sometimes known as coffee cake. There are multiple variations of this cake, but because we’re getting into the fall season, I went for a cinnamon crumb cake.
A crumb cake is basically a moist cake with a crumble on top and in the center of the cake. The crumble that I used is made with a mixture of two kinds of sugar, cold butter, pecans, and walnuts. You can’t go wrong with those ingredients. 😉
It’s been four whole posts since I’ve written a cake post, so here you go. As you can tell from the title, this was a 50th birthday cake for one of my parents’ very close friend. For this cake, I collaborated with a good friend of my parents’ and it turned out to be a wonderful experience. She and another good friend used to have an amazing cake business and over the years I have learned quite a lot from them.
I’ve always been a sucker for anything espresso/coffee flavored. Whether it be muffins, cookies, or ice cream.
And, I also love anything that has marshmallows in it (who doesn’t :)). I love them in my rice krispy treats, in hot chocolate, or in any of my s’mores themed treats.
So I thought, why not put the two of them together?
And that’s just what I did!
The Baking Owl 