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Coffeecake

recipe

Buttermilk is best for this recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

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recipe

Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic coffee cake. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.

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recipe

Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot chocolate as part of breakfast, or you can change it up and serve with a scoop of ice cream for dessert. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

recipe

For variety, add chopped walnuts or pecans, fresh blueberries, or finely chopped dried fruits (such as cranberries or raisins) to the topping. This cake will keep at room temperature for up to three days or frozen for three months.