...was this amazing pecan coffee cake and a cup of hot coffee. I recently started drinking my coffee black, after this book suggested cutting back on cream/sugar little by little until you need none. I actually went cold turkey, but the result was the same: learning to enjoy it for what it is.
The coffee cake I made last night was (of course) the perfect pairing for black coffee. But next time I'm going to make it with a wee bit more of the topping – it's too tasty to only have such a thin layer of.