The Need for Coffee Cake Now - No. 308
Plus a SWEEPSTAKES with Schermer Pecans and Rodelle vanilla you’ll want to enter!
YEARS AGO WHEN I WAS LIVING in England, I spoke to a group of local cooks about our American style of coffee cake. With sour cream, cinnamon, and finely chopped pecans on top and swirled throughout, it was my idea of comfort.
They loved the cake. But when I shared the recipe, the ladies thought I had made a grave mistake. Where was the coffee in the coff…
