Hello, fall! Even though you don’t exist in Florida the same falling-leaves-cute-scarves way you do in other states, I know you’re still there. And you’re on your way. I can feel it.
This recipe is aimed squarely at those mornings in October when you walk outside and catch your first whiff of crisp, 70-degree air.
It’s a warm and cozy coffee cake made with warm and cozy spices like cinnamon and cloves. It’s also got tahini, a paste made from ground sesame seeds, and toasted sesame seeds, crucial additions from the ever-inventive food blogger Molly Yeh. If you don’t have tahini, peanut butter works great, too. I love the deep flavor and fragrance of cloves and cardamom especially here - they give this crumbly coffee cake a little extra something.