Cinnamon Clove Coffee Cake, for those breezy fall mornings

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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.

Here’s to eating this on your patio, steaming bowl of coffee in one hand and, hopefully, not too much sweat on your brow.

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Cinnamon Clove Coffee Cake

For the topping:

¾ cup flour

⅓ cup lightly packed brown sugar

¼ teaspoon kosher salt

1 teaspoon cinnamon

½ teaspoon cardamom

⅛ teaspoon nutmeg

6 tablespoons unsalted butter, room temperature

2 tablespoons toasted sesame seeds

2 tablespoons pecans, optional

For the cake:

1 ½ cups flour

2 teaspoons cinnamon

½ teaspoon cardamom

½ teaspoon ginger

⅛ teaspoon nutmeg

⅛ teaspoon cloves

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

½ cup unsalted butter, room temperature

⅓ cup tahini or peanut butter

¾ cup sugar

1 large egg

2 teaspoons vanilla extract

½ cup Greek yogurt

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Heat the oven to 375 degrees. Grease an 8- by 8-inch baking dish.

Make the topping: In a medium bowl, whisk together the flour, brown sugar, salt, cinnamon, cardamom and nutmeg. Using your hands, mix in the butter until combined and crumbly. Mix in the sesame seeds and pecans, if using. Set aside.

Make the cake: In a medium bowl, combine dry ingredients. In a stand mixer fitted with the paddle attachment, cream together butter, tahini or peanut butter and sugar until pale and fluffy, 3 to 4 minutes. Add the egg and mix to combine, then beat in the vanilla. Mix in half of the flour mixture, add the yogurt, then mix in the remaining flour mixture.

Scrape the batter into the baking dish and spread it out evenly. Sprinkle the topping evenly over the batter. Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 35 minutes.

Serves 8 to 10.

Source: Adapted from Molly Yeh