So, I was invited to a friend's for dinner last week, and I offered to bring dessert. I have a ton of rhubarb in the freezer, but my friend's husband is not a fan. Plan B involved blueberries, but that was a no-no, too. Plan C kinda fell into my lap during a ransacking of my recipe binder. I just happened upon this recipe from the October 2007 issue of Bon Appetit Magazine, and I had all the ingredients on hand.
This is one frakking fantastic cake, people! It was a huge hit at dinner, and I had some left over to munch on when the urge arose. And arise it did. This makes one awesome midnight snack, I can tell you for sure.
The recipe is here.
I used dark brown sugar, not the golden kind. I actually prefer the darker sugar because it has more flavour and it's a little richer. I really think it makes a difference in the taste & texture of my baking.
When I made the glaze, at my friend's house, I added too much liquid, and it came out more as a sauce. I was totally OK with that and so was everyone else!
Definitely a keeper recipe that I think I'll go back to time & again!
6 comments:
Okay, you are going to be the one to blame when I can sleep tonight because I'm thinking of how absolutely yummy this cake looks!
Awesome cake seriously.
oh gawd. Bookmarked.
You had me at maple espresso glaze ...
Oh yum!
Ohmygod...that has me drooling! I would like an ivite like that and share some cake with you all. Maple and espresso...they are surely on my top 10 favorites list.
Looks great. Can't wait to try it.
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