A One-of-a-Kind Rye Coffeecake

Complete with decadent streusel topping. [logo]( [hero]( — Bake of the week — A chocolatey, malty take on coffeecake. Hello. Is there any flour more misunderstood than rye flour? Folks think it tastes like caraway (it doesn't). Or they think it makes everything dark and heavy (not true!). It's easy to misunderstand something you've never come face to face with, and I admit that I only started to understand rye flour when I made Martin Philip's [Boiled Cider Rye]( and felt with my own hands how different a 100% rye bread dough feels — less like the wheat doughs I'm used to and more like living, breathing clay. (That bread is crazy delicious, by the way, and if you don't want to wait for [Vermont boiled cider]( to arrive at your door, you can simply make the boiled syrup yourself.) But when I really started to understand rye was when I began to use it beyond bread. In [these cookies](, for instance (my vote for best chocolate chip cookie on our site), and especially in this [Rye Chocolate Coffeecake]( — our Bake of the Week. This is coffeecake exactly how I like it: with a layer of crumble (rye-cocoa crumble in this case) that's almost as thick as the cake it crowns. The creator of the cake, Molly Marzalek-Kelly, based it on the classic coffeecakes you're definitely familiar with. Still, like rye, misunderstandings about this cake will swirl. Do you have to eat it alongside coffee? (Of course not.) Is there coffee inside the coffeecake? (Coffeecakes don't require it, but in this case there's [espresso powder](.) Is it a cake to eat in the morning, the afternoon, or at night? (Yes, yes, and yes.) It's usually not pretty when misunderstandings get mashed up. But in this case it's a beautiful thing, because the only way to really understand something is to come face to face with it. So to understand rye flour, or coffeecake, or how good rye flour can be in a coffeecake, you have to...bake the rye coffeecake. When you do, you'll see how sweet understanding can be. See you next week, David Tamarkin Editorial Director [Bake Rye Chocolate Coffeecake ›]( [Shop ›]( [Recipes ›]( [Learn ›]( [Blog ›]( [Rewards ›]( Connect With Us [ftsocial_facebook]( [ftsocial_instagram]( [ftsocial_twitter]( customercare@kingarthurbaking.com Call toll-free: 800.827.6836 58 Billings Farm Road, White River Junction, VT 05001 Subscribe to King Arthur mobile alerts, text [JOIN]( to 27820. By subscribing to King Arthur text messaging, you consent to receive recurring autodialed marketing text messages to the mobile number used at opt-in. Consent is not a condition of purchase. Message frequency may vary. Message & data rates may apply. Reply HELP for help or STOP to 27820 to opt out. See [Terms]( & [Privacy](. You are receiving this because you signed up for King Arthur emails. This email was sent to {EMAIL}. View this email as a [web page](. [Preferences]( [Unsubscribe]( [Privacy](