Terese Allen is a former chef whose books and articles feature the pleasures and benefits of local foods, sustainable cooking and culinary folklore. She pens columns for Edible Madison and Edible Door magazines and is co-founder of the Culinary History Enthusiasts of Wisconsin (CHEW).
Learn MoreBetter print this one out because this is a recipe people always ask for. Originally shared by Laura Cominetty, Terese adapted this recipe into a rich, decadent coffee cake that’s more of a dessert than a morning pastry.