Wednesday, December 9, 2009
For my inaugural post, I thought it apropos to start with this Chai Coffee Cake, since this blog (and its creator) were the inspiration behind my baking it for a daylong marathon Thanksgiving. I second the original post; mine was almost gone by the time dinner hit the table.
It also lent quite a nice aroma to the kitchen.I used Tartlette's modification of layering the topping and the cake batter.
My only qualm was that the freshly ground cardamom I used overpowered the other, packaged spices in the cake; I might in the future use all fresh or all packaged spices to negate that effect. Despite the accentuated cardamom, it still came out quite tasty.
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