Kitra: It has been… *checks watch* … A while. Sorry about that.
Jordan: Look, there were just a lot of things.
We did in fact make two cakes in September which we forgot to post!
I’d argue that we didn’t forget to post them, we just kind of didn’t do it. And then life happened.
Jordan got married!
There were holidays!
All of the weather in the world!
Kitra got a girlfriend and so suddenly had other weekend plans!
All our family came to town (see: wedding)!
Which is to say, there were a lot of things.
We were so, so tired. So we slept a lot and now it is cake time. Again.
We’re back, baby!
And we come tumbling back into the world on a Monday afternoon, with sludge all over the city from a brief snowstorm, and a very bold cake.
This cake is from Canelle et Vanille Bakes Simple, which I am obsessed with. It’s a bunch of delicious, slightly unusual gluten-free recipes and it has yet to find a permanent home on my cook book shelf because it’s been out pretty much constantly.
And since I had no interest in making decisions today, I was down for whatever Jordan wanted. And this is good!
The cake itself is nice and moist, like a cornbread that is sweet but not overwhelmingly so. Despite having three teaspoons of coriander in the batter, it’s not a strong flavor. I think of it as really just giving the cake a vague edge of popcorniness.
I think maybe had we forgone the very strongly flavored topping we might be getting more coriander, which is probably the direction I’d go in the future. It’s fun though! Very sticky and smells great on top.
The topping is definitely assertive. I like it, but I agree that it does overpower the cake a bit, and this cake deserves a chance to shine on its own.
This was a pretty quick cake. Despite a long baking time, the whole thing was done in about 2 hours. We didn’t even have time for a cake-cooling nap.
And if you don’t make the topping, it’ll be even quicker. If you haven’t made cake yet this year, you could do much worse than this one for your first.Read More