“Absolutely the best thing I’ve put in my mouth in a long time!” That’s what we’re hearing about this buttery, citrusy, playfully easy-to-eat coffee cake. We’re not arguing with that sentiment.
About Flo Braker
Flo Braker has been teaching baking across the country for almost thirty-five years. She broke new ground in the literature of dessert making with her cookbook The Simple Art of Perfect Baking and the award-winning Sweet Miniatures: The Art of Making Bite-Size Desserts. She also collaborated with other bakers on The Bakers Dozen Cookbook. Her most recent work is the 2009 James Beard Award-nominated book Baking for All Occasions. She has been the Baker columnist for the San Francisco Chronicle food section since 1989.
Hedgehogs
These chocolate and rum buttercream creatures are known as Igels in Austria, where these edible versions bring a bit of whimsy to the everyday.
Golden Caramels
Golden caramels—literally, that’s what these are in taste, color, and decoration.
Lemon Tart with Blueberries
The fresh flavors of lemon and blueberry are at their best here in Flo Braker’s easily assembled, elegant tart.
Eggnog Pound Cake
This tender cake is the next best thing to a cup of eggnog, flaunting those familiar flavors of rum and nutmeg.
Meringue Kisses
Just like a chocolate kiss, sorta, except they’re ethereally airy with a slight shortbread crunch. Definitely still chocolatey, though.
Classic Sweet Pastry
This classic sweet pastry is made richer and sweeter than ordinary piecrust with the addition of egg and sugar.