Back in the Day Bakery Cookbook

Pecan Chocolate Espresso Coffee Cake

Lately, I have found myself looking at the bakery section of the grocery store hoping to find new things to shoot. It has been so unbelievably hot this summer that it is difficult for me to want to turn on the oven to actually bake something myself. More often than not, however, I end up disappointed. The offerings look good from far away, but when you start to really inspect them you see they aren’t as appetizing as you originally thought. The frosting looks artificial and plastic, the pastries look stale, and the cookies too uniform. Although I’ve been disappointed, it has brought me back to my own kitchen to suffer in the heat, because I know that homemade always looks better in photographs, warts and all.

Peach Muffins Chocolate Dreams Peanut Butter & Jelly BarsOne of my go-to cookbooks this summer has been The Back in the Day Bakery Cookbook. Cheryl and Griffith Day own the renowned Back in the Day Bakery in Savannah, Georgia. Back in the Day was started by the Days out of their joy for home baking, as well as wanting to create a sense of community that seems to be missing in, what tends to be, our generic, cookie-cutter world. Since opening, the Days have had tremendous success with their small bakery and, to celebrate this success, they put together this fantastic collection of over 100 of their favorite recipes so that those not in Savannah could enjoy some of the sweet and savory dishes they are known for. The recipes are extremely simple and easy-to-follow, and nearly every recipe has a gorgeous photograph (taken by the amazing Squire Fox) accompanying it. Although I have certainly not made all one hundred of the recipes, I have definitely loved every one that I have tried… Chocolate Dreams, Peanut Butter & Jelly Bars, Peach Muffins, and, my favorite, Pecan Chocolate Espresso Coffee Cake. This is melt-in-your-mouth goodness. 

Pecan Chocolate Espresso Coffee Cake Pecan Chocolate Espresso Coffee CakePecan Chocolate Espresso Coffee Cake Pecan Chocolate Espresso Coffee Cake

Pecan Chocolate Espresso Coffee Cake

2 cups all-purpose flour
1 cup light brown sugar, packed
1/2 cup sugar
1/2 cup unsalted butter, at room temperature
3/4 teaspoon salt
3/4 cup chopped pecans, toasted
3 ounces bittersweet chocolate, finely chopped
2 teaspoons espresso powder
1 teaspoon baking soda
1 cup buttermilk
1 large egg
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

Preheat the oven to 350°. Spray a 9-inch square baking pan and line the bottom with parchment paper. 

Using a hand or stand mixer, blend together the flour, sugars, butter, and salt until the mixture looks like coarse meal. Set aside 3/4 cup of them mixture in a small bowl and add the pecans, chocolate and espresso. Mix together for the topping.

Sprinkle the baking soda on to the rest of the butter/sugar mixture. Add the buttermilk, egg, vanilla, and almond extract, mixing until just combined. Scrape the batter into the baking pan, spreading evenly. Sprinkle the crumb topping evenly over the batter.

Bake for 40 to 45 minutes, until a tester inserted in the middle of the cake comes out clean. Cool in the pan on a wire rack. 

Pecan Chocolate Espresso Coffee Cake Pecan Chocolate Espresso Coffee Cake

Do you like the photos you see? You can hire me as a food photographer! Check out my portfolio here and email me for more information. 

Posted in Baked Goods, Ephemera
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