This is the cake Dylan helped me make, and since getting the magazine, "BAKE from Scratch" last month, I've made this three times. While it is excellent with coffee in the morning, people love it as dessert as well. Most recently I served it at the end of a party with a dollop of sweetened whipped cream and a few fresh raspberries on top. (There was none left for breakfast the next day!)
Enjoy! (it's 7 MB so you can lift it if you'd like!)
