Brooke dojny's blueberry snack cake with toasted pecan topping
Cakes
This cake is a study in textures. It has just enough cornmeal to give it structure and a yellow tint, without weighing down the batter. It bakes up lofty and tender, with a crackly sheen on top dotted with pecans. Adapted very slightly from <strong><a title="The New England Cookbook" href="http://www.amazon.com/The-New-England-Cookbook-Recipies/dp/155832139X?tag=food52-20" target="_blank">The New England Cookbook</a></strong> (Harvard Common Press, 1999)
Share:
0
35
0
Comments