I’m so glad to read your review of this spot! I drive/run by it often and always comment that I have to stop in and try it out, but then seem to forget about it when I’m looking for a new place to go. This will make me remember!
Thanks for the recipe. I will be trying this, for sure. I had never heard of the reverse creaming method. Saturday evening, when cooking for friends, I overcooked my beef rib roast on the Weber. I was showing off the app on my phone getting temp readings via my blue tooth meat thermometer. It must have been the glass of wine and/or my failure to inspect the meat. Ugh!!
This makes me nostalgic for Chicago! (When I was in grad school at MSU, my sister lived there, and we’d visit all the time – TOAST!). I love the reverse creaming method, AND weights, so will make this soon. Thanks!
So I stopped reading/scrolling at the picture of that heavenly coffee cake, and opened another window and quickly googled for a recipe for cinnamon sour cream coffee cake. Nothing looked like worthwhile or different than what I already have. But now I was seriously jonesing for coffee cake like that. Imagine my delight that if I would’ve just read a few mere more minutes, I would’ve been rewarded!! Bonus: I have a scale!! Bring on the weekend.. thanks for a great read. Wish I lived closer!
Reporting back to say I made this awesome coffee cake this past weekend and brought it in for coworkers to rave reviews. I was so excited to use a bakery recipe given in weights since i love using the kitchen scale. I was expecting a dense and close crumbed sour cream cake (which i love) and was so pleasantly surprised at how light this turned out. A definite keeper with a unique maple syrup glaze as well. Thank you for sharing and showcasing the awesome bakery.
I’m making this this weekend – but wondered why they don’t give a weight for the conf sugar? There’s so much error for measuring that w. volume… THANKS!
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Anna says:
August 7th, 2017 at 8:11 am
I’m so glad to read your review of this spot! I drive/run by it often and always comment that I have to stop in and try it out, but then seem to forget about it when I’m looking for a new place to go. This will make me remember!
stacey snacks says:
August 7th, 2017 at 11:13 am
I don’t eat veal either….and maybe I need to rethink the octopus thing….I had no idea they were so smart!
Suzzanne says:
August 7th, 2017 at 2:52 pm
Thanks for the recipe. I will be trying this, for sure. I had never heard of the reverse creaming method. Saturday evening, when cooking for friends, I overcooked my beef rib roast on the Weber. I was showing off the app on my phone getting temp readings via my blue tooth meat thermometer. It must have been the glass of wine and/or my failure to inspect the meat. Ugh!!
amelia says:
August 7th, 2017 at 3:02 pm
“But food will only ever get a restaurant so far.” TRUTH. This place sounds superb.
SallyT says:
August 7th, 2017 at 5:16 pm
This makes me nostalgic for Chicago! (When I was in grad school at MSU, my sister lived there, and we’d visit all the time – TOAST!). I love the reverse creaming method, AND weights, so will make this soon. Thanks!
salvegging says:
August 9th, 2017 at 9:40 am
Love this, and love her quiz answers. Pinning…
Jules says:
August 9th, 2017 at 11:32 am
So I stopped reading/scrolling at the picture of that heavenly coffee cake, and opened another window and quickly googled for a recipe for cinnamon sour cream coffee cake. Nothing looked like worthwhile or different than what I already have. But now I was seriously jonesing for coffee cake like that. Imagine my delight that if I would’ve just read a few mere more minutes, I would’ve been rewarded!! Bonus: I have a scale!! Bring on the weekend.. thanks for a great read. Wish I lived closer!
AJ says:
August 14th, 2017 at 3:32 pm
Reporting back to say I made this awesome coffee cake this past weekend and brought it in for coworkers to rave reviews. I was so excited to use a bakery recipe given in weights since i love using the kitchen scale. I was expecting a dense and close crumbed sour cream cake (which i love) and was so pleasantly surprised at how light this turned out. A definite keeper with a unique maple syrup glaze as well. Thank you for sharing and showcasing the awesome bakery.
SallyT says:
September 15th, 2017 at 2:12 pm
I’m making this this weekend – but wondered why they don’t give a weight for the conf sugar? There’s so much error for measuring that w. volume… THANKS!