Coffee cake is given a tropical twist with the addition of ripe sweet bananas and flaky coconut. Rich macadamia nuts and cinnamon sugar top it off.
About Lou Seibert Pappas
Lou Seibert Pappas is the author of more than four dozen cookbooks, including her most recent titles, Fondue and Crème Brulee. A former food editor for the Palo Alto Times Tribune, she was also a home economist for Sunset magazine for 14 years. She currently writes about food, home, and travel for a number of national newspapers and magazines. @louseibertpappas
Apricot, Pistachio, and Lemon Coffee Cake
This cake is actually something of a misnomer, seeing as how nicely it plays with so many sippables beyond just coffee.
Mango Gelato
Got a mere 20 minutes? If so, you’ve got all it takes to merge the vibrant sweetness of mango with all the indulgence of gelato.
Danish Chocolate Streusel Coffee Cake
Coffee cake extraordinaire made with a simple-to-make yeasted dough, a swirl of cinnamon and chocolate, and a sprinkling of almonds, makes an impressively indulgent breakfast.
Blueberry Ice Cream
Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple.
Arugula, Fennel, and Orange Salad
This salad, bright with arugula, fennel, and orange, is everything you need for a light lunch or side. It’s peppery, sweet, licorice-y and oh-so-tempting.
Lavender Honey Ice Cream
Lavender blossoms are steeped in half-and-half until fully flavored. The mixture is stirred with eggs to make a custard and churned for a cool, mellow treat.