This cake is a cross between cornbread and pound cake and is perfect for dessert. Lemon thyme or lavender would work beautifully in place of sage. —Mary Catherine Tee
Test Kitchen Notes
This cake had me at Cornmeal! I love the addition of cornmeal in cakes and in pizza dough. It adds lovely depth to the flavor and gives this cake a nice crumb. Mary Tee Malmberg has created a beautifully moist cake with the addition of olive oil and the “custard” topping. While the heavy cream and honey simmers, the combination creates a beautiful chestnut color and flavor which adds another level of flavor to the cake. An added bonus to this cake is it’s simplicity.
[Editors' note: We'd recommend upping the amount of fresh herb used to make the cream topping, and we think this cake would also be great using lavender as the primary herb.] —at yvonne's table
For the custard:
Zest from 1 lemon
For the cake:
whole wheat flour
fine yellow cornmeal
freshly grated nutmeg
fresh herbs, finely chopped (I used sage)
buttermilk (or regular milk mixed with 1 teaspoon lemon juice and allowed to sit for 5 to 10 minutes)
I’m an old soul. My favorite Saturday morning activity is watching birds on the feeder while drinking strong, black coffee out of my favorite hand-thrown mug. My favorite place to kill time is in antique stores. The less organized the better. I like full-bodied red wines and bitter IPAs. I live for feeling the warmth of sunshine and hearing the stillness of freshly fallen snow. I can thank my stint in Alaska for that. I have salt water in my veins, having grown up in Eastern NC, and (shhh…don’t tell any of my Mainer friends this about me) I prefer blue crab over lobster.