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cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It has brussels sprouts so it's healthy right?
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This is a substantial yet tender spice cake that's flavorful enough to serve unadorned. For my gingerbread variation, consider bringing along a jar of lemon curd.
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Fuel up on the Thanksgiving weekend mornings with a two-layer pumpkin coffee cake for all the festive activities and shopping days.
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This sweet, berry-studded cake is perfect for serving as an afternoon snack with a cup of tea or coffee.
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Plain, low-fat yogurt in the batter helps keep this fragrant coffee cake moist without weighing it down.
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Mardi Gras isn't complete without a sweet and colorful king cake, filled with cinnamon, sugar, pecans, and maybe even a plastic baby.
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