In celebration of my blog’s 3rd birthday, I made a birthday cake (kind of). Fittingly, this recipe is a variation of one developed by Heidi Swanson of 101 Cookbooks. It’s fitting because her blog was the one that inspired me to start my own. The first time I tried her Lemony Olive Oil Banana Bread, it became a staple in my recipe arsenal. For this one, I subbed the dark chocolate for dark chocolate toffee, nixed the lemon, and topped the cake with a toffee-molasses glaze. I really love this for its simplicity, its not-too-sweetness, and its shape shifting abilities to act as a breakfast bread or dessert.
Merry Christmas everyone! Tart fruit, a spicy gingerbread crust, and a healthy dose of sugar, makes this a show-stopping dessert perfect for the holiday. I recommend serving warm with a big scoop of vanilla ice cream on top.