Cake

Cornbread Meets Coffee Cake Somewhere in North Carolina

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October  5, 2016

Tra-la-la, it's The Fall Cookbook Cake Parade: a new cake from a new cookbook every single day. Are your costumes cake pans ready?

This article is brought to you by Little, Brown and Company. Learn more about Vivian Howard's recently released cookbook Deep Run Roots: Stories and Recipes From My Corner of the South, and follow her on Twitter, Facebook, and Instagram.

Vivian Howard, chef at Chef and the Farmer in Kinston, NC has brought breakfast and dessert into one delightful number from her new cookbook, Deep Run Roots. She says:

This is one of those beautiful things that could be either breakfast or dessert. I developed it with breakfast in mind, maybe something to be shared when family was in town over several pots of coffee. But when I first made it, my kids named it corn-candy cake and called for it after supper. I obliged and put some whipped cream on top. Whenever you choose to eat it, feel good about baking it a day ahead. It keeps beautifully and is just as satisfying at room temperature as it is warm.

An all-day, cozy type of cake, the deep molasses flavor of the figs coupled up with the toasty walnut streusel and savory cornbread base makes it more than happy to be eaten in the morning or at night.

Excerpted from Deep Run Roots, Copyright © 2016 by Vivian Howard. Used with permission of Little, Brown and Company, New York. All rights reserved.

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This article is brought to you by Little, Brown and Company. Learn more about Vivian Howard's recently released cookbook Deep Run Roots: Stories and Recipes From My Corner of the South.

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