Three Eggs

It doesn't look like three eggs, but they laid the foundation for this coffee cake. After the last batch of ice cream (six egg yolks) and some egg salad (three eggs hard boiled; lots of capers; a couple of tablespoons of mayonnaise; a pinch of kosher salt and a spin of the pepper mill; spread over two slices of lightly toasted dark rye bread; finished with some shredded iceberg lettuce, sliced tomato, and oil and vinegar; a perfect summer lunch) three eggs sat neglected in their cardboard carton. Two eggs is obviously a batch of chocolate chip cookies. Four eggs is starting to look a lot like a pound cake. But three eggs? So I scoured my copy of Maida Heatter's Book of Great Desserts and found this recipe for Budapest Coffee Cake. Years ago I used to make all the time a smaller version of a sour cream coffee cake, following a recipe from one of the first cookbooks I ever owned, The Tassajara Bread Book. I'd forgotten how incredibly simple and satisfying these cakes are. My only modification is that I omitted the raisins. Next time though I think I will probably plump a generous cup in a lot of rum and fold them right into the batter. A soak overnight in a rum syrup also wouldn't hurt this cake I think, though honestly it is amazingly good as is.