Happy Monday! Today marks the beginning of the end…of my endless summer of traveling, running, baking, eating, blogging, and general do-what-I-want days and merriment. This time next week, I will be starting my new “big girl” job at a law firm in New York City. But I’m making the most of this time, and I spent the weekend baking autumn goodies, admiring the fall foliage and pumpkin picking at one of the local pumpkin patches in my Connecticut town.
This gluten free chocolate chip cinnamon tea cake is my solution to the cake conundrum that always accompanied my teatime in Oxford, after my wheat allergy was diagnosed. Scones are one thing. I like scones, but I can certainly live without them, and if I want to make some, there are plenty of gluten-free scone recipes. What I really missed out on was the tea cake. You see, there were always little cakes served at teatime, ranging from custard and fruit tarts to Victoria sponge. And, most of all, the classic British tea cake, which is sort of like a sweet roll, but lighter and doughier all at once, and studded with currants or nuts. This was the cake I wanted, because it wasn’t dessert like the others. It was supremely meant for tea, hearty enough to tide you over until dinner or to toast up for breakfast the next morning.