Tuesday, May 3, 2011
I have to think that in the 3+ years I've been writing here, I've mentioned how much I dislike peppermint in baked goods. Or really, anything minty other than toothpaste and gum and mouthwash. And god help us if those aren't minty - that'd just be gross. But grosser? Mint. In baked goods. Seriously, mint is a cool flavor, while baked goods are warm and comforting and should not be minty. Which is really all just a lead-up to the fact that this is not the first time I've made this marbled loaf cake. I made it probably 3 or so years ago, at J's behest. J likes mint. In everything. Mint chocolate chip ice cream, minty cake, minty cookies, minty fudge, yada yada yada. My opinion? Blech. But when I get a baking request, I just have to roll with it, right? Let's just say though that the entire cake went back with J to Madison so that it could stop offending my sensibilities.
Which just meant that when this cake was chosen, I immediately knew that I needed to do a different variation. And one that I would love. Coffee. Coffeecoffeecoffee. And chocolate, of course, because chocolate makes everything better. Chocolate + coffee + vanilla + cake = love, right? And it's even better when it's in a cutely shaped vintage loaf pan courtesy of Nancy. It was also incredibly fun to pre-slice everything and see how the marbling had turned out. I went with the default marbling method of plopping little blobs of batter alternately around the pan. A couple squiggles, and done! Off the loaf went into J's work, where he looked like a rockstar for bringing cake in on the day of someone's retirement party. Something tells me he didn't let them know it was a combination of purest chance, TWD, and me.....
Last Week: Cornmeal Shortbread
Next Week: Brown Sugar Bundt Cake