Despite having a lot of passion and being the oldest of the season. FYI -I used Trader Joes choc chips. My quest is over. Made for late dinner dessert. Recipes. Just made this cake. This cake was one of the hits of my post-Thanksgiving brunch. I made it for Yom Kippur, it was perfect. Hi!! The house smells wonderful! I have made this too many times to remember since 2012 to give as christmas gifts, birthday presents, and just because. I tried this one out this evening with a little change. Hi Deb, Also, in the picture it looks like the chocolate also sank to the bottom? The batter is very stiff and dough-like before the egg whites are added — this is correct. The texture of the cake is amazing, and the flavor has such depth. Adapted from Bon Appétit's Blackberry Buttermilk Cake. Not Now. LOVE. Will definitely keep an eye on your website for further lovely creations. Leaving it on the counter uncovered had us cutting pieces off every time we passed! For me, it would be very confusing because I’ve only ever had this with it, however, this cake is as much about the delicious crumb and chocolate as it is the cinnamon. Cake for breakfast? You must get hundreds of comments on your fair blog these days but thanks for letting me wrap here for a minute. We’ve been making it for years in our family. Comes out perfectly every time. Mine is in the oven now and I forgot to add in the egg whites, too. I was browsing around your site looking for something to bake. Let cool in pan. Every time we have people over for dinner I spend a copious amount of hours browsing the blog or cookbook for recipes. hmmmmm. I’ve created a couple of variations, my favorite of which is to use a browned-butter/brown sugar/flour (wheat free in my case)/toasted pecan streusel along with the chocolate chips instead of cinnamon sugar. I just finished making this for our Mother’s Day brunch tomorrow. You are the best! i found that i didn’t put enough cinnamon mixture in the middle of the cake so i ended up with a bunch on the top. Thick is fine here. You can either leave it in the baking pan uncovered or maybe wrap the sides (a belt of foil, so to speak) with foil. I actually have the exact same question as Stephanie, above me; would love to hear…! I think the updated recipe left out when to add the vanilla. I cut it in half and put half in freezer for family gathering part two this weekend. Thanks Deb. I have just discovered your website and everything looks so gorgeous. This cake is delicious even if you forget to add the egg whites. I wish there was cinammon incorporated into the batter too as I found it not very present when eating the cake. Do you mean that they hold a peak when you lift the beater? Halving the recipe filled a 12 cupcake pan for me perfectly, and they rose gorgeously over the top. I took some readers suggestions above to sweeten it less and only used 1 cup of sugar in the batter, about 1/3 cup in the sugar/ cinnamon mixture and about 10 oz of semi sweet chocolate. Now I have one for when I don’t have bananas. So my sister just suggested this recipe to me and I’m going to make it for the office tomorrow but didn’t see any one who had made it the night before, so I’m wondering…does anyone know how it holds up if you bake before and reheat in the morning? I made this and did not change a thing and it was SO SO GOOD. I think it turned out pretty well. I am so making this. I made this coffee cake over the holidays and it didn’t look at all like the pictures (though the taste was delicious) – it was very cake-like and it rose a bit, and your pictures suggest a denser texture with a shorter profile. What happened to the Yom Kippur recipes to go along with the wonderful photos? Hello Deb Perelman, I put photographs up on my blog. It was easy to make and SO delicious! 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