I am familiar with the adage: If it ain’t broke, don’t fix it. But here I was, meddling with my grandmother’s recipe for an absolutely perfect coffee cake. A cake that has, at times, served as the literal and symbolic centerpiece at family gatherings. So moist and light, with a crust that serves as a perfect complement to the delicate crumb within. Why would I—how could I?!—make any changes to this cake that would actually elevate its deliciousness?
Consider this
cake my homage to the original, rather than a revision.
I have attempted to create the ultimate Bavarian coffee cake by embracing and including ingredients found in the German treats my grandmother shared with me growing up. Brightening the cake with lemon and freckling it with poppy seeds, it is then draped in raspberry icing, all of which is intended to capture the warm, rich fillings found in Linzertorte, rugelach, and hamentashen. All it lacks is a complementary cup of coffee!
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