This is probably my favorite pound cake and I baked them and ate them a lot… The cake is moist and very fragrant. It’s absolutely fantastic served with sour cream ice cream and warm raw sugar sauce. It freezes beautifully.
What a nice contrast – mildly spiced cool delicate custard and sweet-salty caramelized pecans. The pecans are terrific on their own and ridiculously easy to make. I found myself consuming way too many of these with my morning espresso instead… Continue reading →
Very appropriate dessert for this time of year when the persimmons are in abundance.
If you make the scones beforehand and freeze them the whole dish will be assembled in a flash.
This is my son’s favorite cake. He calls it the jumping “hop-hop” cake. You can bake it in a 9-cup capacity bundt pan. It will not look that authentic but the taste will be the same.
Don’t be afraid to use sage in the sweet bread. The flavor is very interesting and subtle.
Despite the long description this dessert is not difficult to put together. And it can be done in stages over the several days. But the flavor is absolutely amazing and the result is definitely worth the efforts.
This is an adaptation of Dorie Greenspan’s muffins from her most recent book Baking: From My Home to Yours. I just made them a bit healthier replacing half of the flour with whole wheat and making them nut-free.