Posted on April 15, 2014 by Anne Milneck | 0 comments
This coffee cake is a throwback to a Betty Crocker recipe. We've updated it with cardamom for a touch of the exotic. And we've used Kinloch Pecan Oil in place of the canola. The pecan oil gives the cake a denser crumb but it's all for the better. We love the texture of this cake, and the flavor is out of this world!
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