I have baked this cake for hubby’s last badminton match of the season, which is this evening. The lady who organises the food for the matches sent an email last week asking if hubby could bring his usual delicious cakes. So I was more than willing to bake and provide the cake again, I love baking and being able to provide home-baked goodness whenever I can. Plus it’s a great excuse to try out new recipes, which is what I did today. I’ve been dying to make this cake after it caught my eye in my new book, Divine Heavenly Chocolate Recipes with a Heart. This American “coffee cake” doesn’t actually contain any coffee but gets its name because it’s traditionally served with coffee. The cake itself is definitely “divine”; the sour cream gives it a wonderful moist texture, with the streusel layers adding an amazing deep flavour of pecan nuts, dark chocolate, cinnamon and muscovado sugar. This cake will be sure to keep happy those tired badminton players after their match. I bet there isn’t a crumb left!!