My latest article for The Sunday Times Pacific Northwest magazine features Alicia Comstock Arter, a prize-winning baker, who shares her recipe for Cool-as-a-Cucumber Snack Cake. It’s a spicy, perfectly textured treat similar to a really good coffeecake with a streusel topping.

Serve it as is (the way Alicia and her family like it) or top with a dollop of crème fraïche or slightly sweetened whipped cream. A scoop of vanilla frozen yogurt forms a healthful choice, while a scoop of really rich, eggy, French vanilla ice cream is the ultimate decadence. Alicia’s tips on winning the big prize at the Puyallup Fair also make for fun, informative reading.