I was asked by Sara, from i like to cook, if I would be interested in trying a couple of recipes from Dorie Greenspan’s new cookbook, Baking: From My Home to Yours, I immediately said yes. My general feeling is that no matter how many recipes or cookbooks I have (a lot is an understatement), I can always have more. Besides, new cookbooks mean new pictures, and I love flipping through books for ideas even if I don’t make anything.
To choose my first recipe, I looked at the ones that were illustrated first. I wish that they all could have had pictures, as the photography was excellent, but given that the book was already 500+ pages, it was understandable that they didn’t want to make it any longer.
My first choice was for a recipe called Cinnamon Squares, slightly renamed here because I think that Cinnamon Chocolate Squares is a slightly more accurate name. The recipes is for a cake with a cinnamon-coffee-chocolate swirl running through the center of it. It would be a coffee cake, but for the fact that it is topped with a rich chocolate glaze – not usually a feature of coffee cakes.
The cake is dead easy to make and you don’t even need to cream the butter, since it goes in melted. The only difficult part is spreading the second half of the batter evenly on top of the cinnamon mixture without disrupting it. Once it is finished, the cake is moist on the inside and very flavorful. The corners of the cake were a tiny bit crisp at the edge, so keep an eye on the baking time. I think that this would be great with a streusel topping, but the chocolate glaze seemed to be a real showstopper – people loved it. Overall, this is a great cake. Make it as dessert and serve it with coffee or add your favorite streusel topping and make it for breakfast.
Incidentally, my only negative comment about the book is that there are only about 5 recipes for yeasted breads, and for a book titled Baking I would have expected all types of baking to be covered, not necessarily just a focus on baked goods. Of course, I love baked goods and the book is still a good one, but it’s not necessarily the only cookbook you’ll want if you want to bake breads, too.
Cinnamon Chocolate Squares
(from Baking: From My Home to Yours)
1 1/4 cups + 2 tbsp sugar
1 tbsp + 2 tsp cinnamon
1 1/2 tsp instant coffee/espresso powder
1 3/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk (I used nonfat)
2 large eggs
1/2 tsp vanilla
10 tbsp butter, melted and cooled(unsalted)
1/2 cup mini chocolate chips or 3 oz bittersweet chocolate, choppedGlaze:
6 oz bittersweet chocolate, chopped
2 1/2 tbsp butter, soft
Preheat oven to 350F. Butter an 8-inch square cake pan and line the bottom with parchment paper.
In a small bowl, combine 2 tbsp sugar, 2 tsp cinnamon and the espresso powder. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, the remaining cinnamon and salt.
In a medium bowl, whisk together milk, eggs, vanilla and slightly cooled, but melted, butter. Pour into the flour mixture and stir until just combined.
Pour half of the batter into the prepare pan, spreading it evenly over the bottom. Evenly sprinkle on sugar/espresso mixture and mini chocolate chips, then top with the remaining batter, spreading it evenly.
Bake for 35-40 minutes at 350F, just until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and remove the parchment. Let cool completely before frosting.
For the glaze, melt together the chocolate and the butter either in a double boiler (or on low power in the microwave, as I did) and stir until smooth. If it is runny, let it stand for a minute or two, but otherwise the chocolate should be thick, smooth, shiny and spreadable. Spread on the top of the cake (the flat bottom side should be facing up, which makes it easy to frost) and allow the frosting to set up before serving.
Makes 12 servings.
sharmOctober 27, 2006
Hi Nic, these look super good. The book has already gone on my Christmas wish list!
Where do the mini chocolate chips go? In with the cinnamon filling or mixed into the batter?
jenjenOctober 27, 2006
I made this cake too, it tasted gorgeous!! Although mine didn’t look as good as yours.
I do love that cookbook, it;s almost essential for any baker.
black4cherryOctober 27, 2006
oooohhh these look delicious! However do you think I could substitute the butter, maybe half of it or more, with something else? I love to bake but my dad really needs to watch what he eats, so could i sub with sour cream or yoghurt, or applesauce perhaps?
Laura RebeccaOctober 27, 2006
That looks delicious. I LOVE the combination of cinnamon with chocolate!
JessicaOctober 27, 2006
Oh, these look good…I may make them for my brother in law’s visit next weekend…he would love them!
SaraOctober 27, 2006
Nic, that looks really great. I almost made that one too, now I wish I had. Thanks for taking part.
RandiOctober 27, 2006
There is a whole thread on egullet about this book. Dorie is quite active posting there as well.
LaurenOctober 28, 2006
yum. every entry about this book just makes me want it more and more.
BronOctober 28, 2006
Looks perfectly scrummy, I will keep a look out for the book.
BeckyOctober 30, 2006
Looks delicious, and your picture is beautiful!
JulieOctober 30, 2006
It’s strange, since I love icing so much, but I think this would make a fabulous coffee cake with a streusel topping, just like you said. Especially since there is some coffee flavoring in there. Let us know if you bake anything else from the book.
BruceNovember 4, 2006
Oooh, this is good. My wife said this is not only good to eat yourself, but that we should keep it in mind for potlucks.
MandeeJune 4, 2008
Thank you for the recipe, the cake is great, I can’t stop eating and I will share with my friend tomorrow:) I am just a novice baker. Cheers:)
ChayaJuly 31, 2009
This recipe grabbed me so I made it last night. I am going to blog it. You and From My Home to Yours get the credit. Thanks for posting this.