Dispensing Happiness
Brown Sugar Coffee Cake
.
Sunday's breakfast: a slightly sweet 'cake', hugging a brown sugar and cinnamon center. Fantastic.
posted by Stephanie @ 6:01 AM
Tuesday, August 23, 2005
"The Warren Zevon of food blogs."
--Matt
"It's like a dirty magazine for foodies."
--Suzette
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Links
Tell Me If You Think This Needs More Salt
thehappysorceress at gmail dot com100 Things About Me
Previous Posts
- Miniature Lemon Meringue Tartlets
- Dine & Dish #4: Rachel Ray for a Day
- Blog Party #1
- Happy Blog-iversary!
- Blog Party is almost here!
- Irish food for my Irish Grammy
- Tom Petty Said it Best...
- Cinnamon Breakfast Ring
- Peanut Butter Cup Ice Cream
- Sugar High Friday #11...Coffee
my 'read' shelf:
Bookshelf
Maida Heatter's Book of Great Cookies-New!Pad Parties: The Guide to Ultra-Entertaining-New!
Martha Stewart's Hors D'oeuvres Handbook-New!
The Ultimate Cookie Book-New!
The Natural Foods Cookbook
Simply Natural Baby Food
The Natural Health Cookbook
Vegi-Mex: Vegetarian Mexican Recipes
The Complete Italian Vegetarian Cookbook
Indian Vegetarian Cookbook
The Spice Box: An Indian Vegetarian Cookbook
Real Vegetarian Thai
Vegetarian Sushi Made Easy
Madhur Jaffrey's World Vegetarian
Earthly Delights: Everyday Vegetarian Cooking
Linda McCartney On Tour
The Vegetarian Meat and Potatoes Cookbook
Simply Vegetarian!
Vegetarian Cooking for Children
The Now and Zen Epicure
Mollie Katzen's Sunlight Cafe
New Recipes from the Moosewood Collective
Moosewood Restaurant New Classics
Moosewood Restaurant Cooks at Home
Moosewood Restaurant Celebrates
The Moosewood Cookbook
Moosewood Restaurant Daily Special
Vegetarian Times Complete Cookbook
The Ultimate Ice Cream Book
Gale Gand's Just a Bite
In the Sweet Kitchen
Maida Heatter's Book of Great Desserts
Cookies Unlimited
Irresistable Biscuits, Cookies and Shortbreads
Tempting Teatime Treats
Taste of Home's Cookies for Christmas
Grandma's Christmas Cookies
Christmas Cookies
Dessert Circus at Home
Chocolate Cake
Perfect Cakes
The Cake Mix Doctor
Country Cooking's Prize Winning Pies
The Best American Recipes 2001-2002
Taste of Home's Make-Ahead Main Dishes
Taste of Home's Salads and Side Dishes
The Joy of Cooking
Local Flavors
How to Repair Food
Good Food Fast
Nigel Slater's Real Food
The Nero Wolfe Cookbook
Brunch
The Professional Chef (CIA)
The CIA's Gourmet Meals in Minutes
Cookwise
The New Basics Cookbook
Sushi Made Easy
Sushi
Smoked Salmon
Chez Panisse Fruit
Sin-Free Chocolate Smoothies
The Ultimate Liquor-Free Drink Guide
Potatoes: From Pancakes to Pommes Frites
Irish Potato Recipes
Tom Valenti's Soups, Stews and One-Pot Meals
Fondue
The Fondue Cookbook
Fresh Ways with Breakfast and Brunch
The Tassajara Bread Book
The Complete Book of Breads
Beard On Bread
Gooseberry Patch Christmas Book 5
Gooseberry Patch Christmas Book 6
Taste of Home's Holiday & Celebrations Cookbook 2003
Gooseberry Patch Celebrates the Seasons
Simply Homemade Food Gifts
Finger Food: Bite-Size Food for Cocktail Parties
Barefoot Contessa Parties!
Celebrate!
Cocktail Food: 50 Finger Foods with Attitude
Celebrations: A Menu Cookbook for Informal Entertaining
Taste of Home's Favorite Brand Name Recipes 2003
Taste of Home's Favorite Brand Name Recipes 2004
Even More Recipes from the Back of Boxes, Bottles, Cans and Jars
Even More Top Secret Recipes
Cooking with Fire and Smoke
The Pampered Chef Recipes from the Heart
Chocolate: A Book of Recipes
Fresh Ways with Appetizers
Frightfully Fun Halloween Recipes
Cocolat: Extraordinary Desserts
Holiday: 50 Recipes from the Chicago Tribune
Festive Fare: Lite Menus for Playful Days
The Pepper Garden
A Lenten Cookbook for Orthodox Christians
The Art of Mexican Cooking
Taste of Home's The Best of Country Cooking 2002
Twelve Months of Monastery Salads
Hershey's 100th Anniversary 100 Years of Hershey's Favorites
Rick Bayless's Mexican Kitchen
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
Chinese Appetizers and Garnishes
Dim Sum Appetizers and Light Meals: Quick and Easy
Great Taste a Guide to Chinese Cuisine and Drink
Thousand Recipe Chinese Cookbook
An Invitation to Indian Cooking
Feast of India
The Cooking of the Eastern Mediterranean
The Essential Mediterranean
Mediterranean Grains and Greens
Mediterranean the Beautiful Cookbook
The Italian Country Table
Claudia Roden's the Food of Italy
The Splendid Table
Rome at Home: The Spirit of La Cuchina Romana in Your Own Kitchen
In a Roman Kitchen: Timeless Recipes from the Eternal City
Essentials of Classic Italian Cooking
Made in Marseille
The Moro Cookbook
Couscous and Other Good Food from Morocco
Step by Step Irish Cooking
The Irish Heritage Cookbook
The New Irish Table
LA Comida Del Barrio: Latin-American Cooking in the U.S.A.
Pennsylvania Dutch Cookbook: Fine Old Recipes
Pennsylvania Dutch Cooking: A Mennonite Community Cookbook
Enduring Harvest
Soul and Spice: African Cooking in the Americas
The Best of Country Cooking 2003
The Complete Guide to Country Cooking
At the Japanese Table
The Star Trek Cookbook
The Cook's Encyclopedia of Vegetarian Cooking
16 Thoughts for food:
Wow, that looks fantastic indeed! I bet the aroma was amazing as well....
Thanks, Jeff!
Wow...it really did smell good. And that fabulous cinnamon-scent stuck around for a good 24 hours!
Yum, that looks really tasty!!
Yum, that looks gorgeous, though I thought it was bread before I saw the title.
That definately looks tasty, Stephanie. I can smell it from here!
Thanks, Anne! It disappeared rather quickly, so I suppose it was.
Nic, thanks!
I'm not surprised. It was one of the more flavorful baked goods I've ever made.
Thank you, Julia...I think it odd the recipe calls itself a cake, as well.
Wow, that's gorgeous! I dont know how you get the time for doing all of this stuff Stephanie, but I sure do love looking at it!
Thanks, Zarah!
How? Oh, I give up sleep. With a house this size, an active (and boy...do I mean active) toddler, and a family to feed...I had to eliminate something!
i want that middle part.
Yeah, it looks pretty good, doesn't it?
Yum - I loved yeasted coffee cakes and brown sugar and cinnomon... I'm swooning!
Looks very tasty!
Cathy, you're more than welcome to the recipe. Just send an email...
Thanks, Joe!
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