Aug. 26, 2004 7:00 a.m. There must be some truth to what bakers say that some things beg to be baked. I’m in the middle of a coffeecake craze – both eating and baking, and I haven’t yet been able to satiate it. Preferably accompanied with a hot drink, coffee cakes are rich, buttery affairs usually consumed slightly warm at breakfast or in the afternoon. There are the yeasted versions, like the famous German bee sting cake (Bienenstich), and the non-yeasted sour cream coffee cakes often made with a cinnamon-sugar ripple. Because of a late night cup of coffee, I stayed up with my husband while he worked, my nose in several cookbooks simultaneously looking for that elusive “perfect coffee cake.” I saw one recipe that practically leapt out from the page demanding to be made then and there, but it was almost 1 a.m., and my eyelids were getting heavy. I tucked it away in my head. I tumbled into bed a few minutes later, but my sleep was far from restful, wrought with fragmented dreams of coffee cakes. (!) Finally, I woke up. It was only 6 a.m. but already ...