Coffee cake made with little things left from other baking days
Sometimes after baking, there are small things left in the kitchen. A little crumb, a bit of topping, or dough made a little more than I needed. I do not always want to throw them away, so I save them and use them for another bake.
Today, I used mocha topping left from Korean-style mocha bread. I broke the topping into small pieces and used it like a crumb topping over two small coffee cakes.
Before baking, the tops were covered with mocha crumbs. But once the cakes went into the oven, the topping melted into the batter. It did not stay crisp on top like a classic crumb cake, but the surface baked darker and softer.
It was not made from the original recipe, and the shape was not perfect. Still, it used what was left from another baking day, and the taste was better than I expected.
A small home baking note with leftover mocha topping, coffee cake, and coffee time at home.
A few more small notes from home
Little Book Bakery 
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