Here's the cinnamon pecan spiral coffeecake, similar to the one I made with almond filling not long ago and posted on one of my Pinterest Boards. (Click HERE)
This is the cherry blossom coffeecake with frosting and toasted almonds, similar to the one I made with apricots last month. (See Bread Blog 6/14/2013.)
About a month ago I got 150 pounds of flour donated by Hodgson Mill---I'm on the last 40 pounds of whole wheat flour! So glad to have plenty of time to bake these days. Too bad school starts soon!