This may be one of the best desserts I’ve ever tasted. No surprise that it is one of Huckleberry Cafe’s best seller. The recipe comes from Zoe Nathan’s Huckleberry Cookbook which I have been cooking through in a whirlwind of kitchen madness and mess, and it is moist, dense, buttery, and the flavors of corn and blueberry are made for each other.
I made this cake yesterday and gave it to my husband to take to a baby shower he is attending at his job today. When it came out of the oven and I plated it, it looked and smelled so good that I felt a twinge of sadness (you know, angry sadness) I wouldn’t get a bite. In addition, I did not cut into it so that my husband could do so at the proper time, so there weren’t enough photographs for a post for this Fiesta Friday #39. And I wanted to put candles on it and stuff, you know, for Angie’s birthday. So I made another one, this morning, and I’m really glad I did. Full, but glad.
Obviously I cannot re-publish this recipe but I will tell you what goes into the cake and I urge you not only to buy the book but even if you don’t buy the book, play around with the ratios until you get a batter that is thick and fluffy, and not pourable. It’s got butter, sugar, salt, flour, cornmeal, vanilla, maple syrup, ricotta, whole milk greek yoghurt, eggs, baking soda and baking powder. That’s it!
Right now there are two things I keep doing over and over, and yet I fail to remember my lesson. One is not checking my camera to make sure the memory card is inserted (so that I don’t end up shooting hundreds of “non photos”) and the other is pouring flour into my creamed butter and sugar and then turning the mixer up to medium speed right away, so that I have a flour eruption all over the kitchen. Ugh!!!!!
This cake not only smelled wonderful while baking, but also when done baking, when you put your nose up real close and wish you could take a bite.