Baking Date: March 28, 2014
It was a very different Fall/Winter for us this year. Our good friends whose house we went to every weekend to watch the Steelers play (or to enjoy the non-pressure of football watching during a bye week) were going through the process of preparing for a separation.
I used to bake tons of goodies every Saturday night/Sunday morning and take them to their house during football season. The kids and adults would nibble all day and we would enjoy one another’s company — and hopefully a Steelers win. It was a sad change to a ritual we had grown to enjoy so much over the past three years.
The separation became official this past weekend when she moved into her new townhouse. The townhouse is located in our neighborhood, so I thought I would prepare her something sweet to welcome her to the neighborhood.
I decided on a Mocha Coffee Cake, as she is a big fan of coffee. There was a drink that had been concocted for our Sunday football viewing parties called an Esprussion (espresso + white Russian = fabulousness), so I figured a coffee-based goodie was just the ticket.
The recipe is really simple. The only thing about it is that Greek yogurt does not come in a 1/4 cup size (just over 2 ounces), so you will have some left even if you buy the smallest container. I also found the streusel to be less crumbly and more frosting like (perhaps a bit less liquid would help with this, but I followed the recipe exactly since this was my first attempt at the recipe). I used a knife to help spread it on top of the batter in the pan. I also didn’t add the pecans.
This was the coffee cake just out of the oven:
The drizzle for the recipe produces plenty — maybe even too much (I didn’t use all of it) — so you might want to consider cutting the recipe slightly. Here’s what the coffee cake looked like with the drizzle added on — it was almost completely iced:
I wish my dear friend Rebecca, her kids, and her soon-to-be-ex the best as they all begin down new paths on this unpredictable journey we call life.