When I moved to Philly after college, my pal Jen Schumow helped me get a job at this small pastry shop down in Old City. The owner, Joe, was this very sweet, almost woo-woo pastry chef who was a born teacher.

This was peak punk house era for me, so I was more interested in the free coffee and day-olds than the ivy league education in pastry. But I still manage to pick up a few things, like the idea for this cake, which is essentially any combination of day-old muffins and scones, some creme anglaise, and whatever else you want to throw in it.

It’s fabulous on its own. And it’s doubly good with caramel or berry sauce. However you do it up, it’s filling enough to feed any punk or non-punk house.