Thursday, February 24, 2011


When you make a Martha recipe you know it's going to be good. I made the Cinnamon-Streusel Coffee Cake from the latest issue of Living and it is fantastic. It's a little extra work to make the topping and then the centre and then the cake but 'someone' can be doing the mixing while you are prepping all the other stuff. The finished cake needs nothing to make it a hit; the recipe even called for a glaze. Don't bother. And I love the storage tip: cake can be stored at room temperature for up to 5 days. In 5 days this will be a sweet memory.

1 comment:

Robin and the Sage said...

Hello there Anna,

you have such a delicious looking blog!

i am selling my acorn jewelries on my shop or you can order one by custom order one.

sorry for the "commercial" you can delete this. i could not find your e-mail address.