Larry suggested this coffee cake, since we had a bunch of Marcona almonds in the pantry. It’s a really nice cake, lightly sweetened and not over the top. It’s a nice variation on the traditional streusel swirl coffee cake.

The granola is a departure from my usual granola, but I scored some Amano cocoa nibs and was dying to use them. I kind of like the change. This is a looser granola, with about as much sugar but with less fat.

• Ginger & Marcona Almond Coffee Cake (Fine Cooking #96, January 2009, p. 71)
• Cocoa Nib & Dried Cherry Granola (Salty Sweets, p. 41)