With the warm undertone of hazelnuts from browned butter, the bright herbaceous note of fresh rosemary, and the comforting & familiar burst of summer blueberries, this is my new favorite cake. It has a brilliantly crunchy exterior (courtesy of a bit of olive oil), and a soft, buttery crumb. I’m a bit of a serial monogamist when it comes to cakes, I’ll admit. And this is my latest fling. Sorry white cake, sorry chocolate. This yellow cake has me rapt. A slice is most especially complete with a milky, hot cup of coffee or, on especially dogged days, of iced coffee.
Given my predisposition for all things local, for me that means a cup of Velo Coffee. They roast complex, full bodied blends—all sustainable & fair trade, naturally. They’re everything I’m for: family run and they deliver their coffee locally on bicycles (further increasing sustainability via fewer emissions). My favorites are their Ethiopian blend (a sweet, round coffee with notes of tamarind, lavender, and white grape) and their limited edition Black Label (an especially juicy, well-rounded coffee with a note of cinnamon buns), and their killer iced coffee concentrate. Which is some sort of deceptively delicious diesel fuel, my favorite way to start my day mixed with some Cruze Farms whole milk. We’re so fortunate to have them right here in Chattanooga, TN. But that’s changing, and they’re growing. All they need is to raise money for a new roaster to expand production. I’m hoping you’ll all join me in supporting their effort to grow beyond Chattanooga and share their coffee with the world. You can support their Kickstarter campaign and learn more here. Every little bit helps!
Also…Velo & I are giving away the pictured Chemex & locally made ceramic creamer by Beam & Bailey along with a bag of Black Label Velo Coffee. Head over to Instagram to participate in the giveaway in support of the Kickstarter campaign.