Capping it Off
It’s undeniably September, but I’m going to refrain from writing that kind of a post. On evening runs, it’s getting darker just a touch earlier and, like clock-work, summer is kicking into swing full-force in the Bay Area. We’re good for Indian summers and we’re also known for forgetting they happen each and every year. We all walk around shocked that it’s hot in September when it’s always hot in September. So while I’m excited for all that fall brings, let’s look back at summer for just a second and then talk about cake, shall we?
This is the perfect cake to talk about today because it celebrates summer with fresh corn and berries but also looks towards fall with its sturdiness, dense crumb and complete and total unfussiness. A seasonal “bridge dessert” of sorts. Now we’ve done bridge desserts before: there was the Raspberry Pear Pandowdy a few years ago and last year’s Rustic Fig and Almond Cream Galette. Today we’re adding maybe one of my favorites to the line-up with this simple, special Cornmeal Cake with Fresh Corn and Raspberries.
When I do have a little bakery of my own, I will serve this cake. I will serve it in the morning and in the afternoon and I think I’ll bake it in a cast-iron skillet. It’s the kind of cake you want to share with someone: you want to order a very large slice with a healthy dollop of whipped cream, and talk about how wonderful the fresh corn kernels are with the cornmeal, buttermilk and slightly tart berries. How it all works together even though you may have doubted it at first. It’s a stunner, this cake.
And it caps off a stunner of a summer. There was the perfectly still week up at my mom’s cabin on Lake George where we made this banana pudding. Then there was the time I roasted tomatoes, made gougeres, and visited Seattle a few times–meeting wonderful new people and one wonderful new boat. Then remember we ate a lot of summer fruit and made pie and had a few cocktails? Well, a lot of cocktails, really.
There was that major love affair with rhubarb. And chocolate zucchini bread and ice cream. Two kinds of ice cream in fact…and popsicles, too. There were a few good novels, a few good memoirs, not many good movies, a great TV series, a few good hikes, a weekend in Tahoe with my Dad, a wonderful dinner party, a new-to-me restaurant that I can’t get enough of, and a lot of productive work. Balanced and good. Like this cake.
Cornmeal Cake with Fresh Corn and Berries
- Yield: 8 servings
- Prep time: 15 mins
- Cook time: 40 mins
- Total time: 55 mins
This cake will keep up to three days covered at room temperature. I think it’d be equally lovely with tart blackberries, sour cherries, or whatever fruit is in season that excites you.
Adapted from: Farmers Market Desserts
Preheat the oven to 350 F and oil a 9″ round cake pan. Dust with flour, tap out excess, and set aside.
Measure out 3/4 cup berries and set aside for garnish. Put the remaining 1 1/4 cups berries into a small bowl with the corn kernels and sprinkle with 2 tablespoons all-purpose flour and 2 tablespoons sugar. Stir gently to coat and set aside.
Stir together the remaining 1 cup flour, 3/4 cup sugar, cornmeal, baking powder and baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, and olive oil in a small bowl and stir in into the flour mixture until just combined. Gently fold the berries and corn into the batter.
Pour the batter into the prepared pan and spread evenly. Bake until the top is just golden and a toothpick inserted comes out clean, around 40 minutes. Let cool in the pan. Once cool, run a knife around the edges to loosen and invert onto a flat plate, inverting again onto your choice of serving platters.
Serve warm or at room temperature with a dollop of whipped cream and a handful of fresh berries on top.
Healthy Comfort Food
Thai Carrot, Coconut and Cauliflower Soup
People describe raising young kids as a particular season in life. I hadn't heard this until we had a baby, but it brought me a lot of comfort when I'd start to let my mind wander, late at night between feedings, to fears that we'd never travel internationally again or have a sit-down meal in our dining room. Would I ever eat a cardamom bun in Sweden? Soak in Iceland? I loved the heck out of our tiny Oliver, but man what had we done?! Friends would swoop in and reassure us that this was just a season, a blip in the big picture of it all. They promised we'd likely not even remember walking around the house in circles singing made-up songs while eating freezer burritos at odd hours of the day (or night). And it's true.
Oliver is turning two next month, and those all-encompassing baby days feel like a different time, a different Us. In many ways, dare I say it, Toddlerhood actually feels a bit harder. Lately Oliver has become extremely opinionated about what he will and will not wear -- and he enforces these opinions with fervor. Don't get near the kid with a button-down shirt. This week at least. He's obsessed with his rain boots and if it were up to him, he'd keep them on at all times, especially during meals. He insists on ketchup with everything (I created a damn monster), has learned the word "trash" and insists on throwing found items away on his own that really, truly are not trash. I came to pick him up from daycare the other day and he was randomly wearing a bike helmet -- his teacher mentioned he'd had it on most of the day and really, really didn't want to take it off. The kid has FEELINGS. I love that about him, and wouldn't want it any other way. But, man it's also exhausting.
Cheesy Quinoa Cauliflower Bake
I just finished washing out Oliver's lunchbox and laying it out to dry for the weekend. My favorite time of day is (finally) here: the quiet of the evening when I can actually talk to Sam about our day or sit and reflect on my own thoughts after the inevitable dance party or band practice that precedes the bedtime routine lately. Before becoming pregnant for the second time, I'd have had a glass of wine with the back door propped open right about now -- these days though, I have sparkling water or occasionally take a sip from one of Sam's hard ciders. Except now the back door's closed and we even turned on the heat for the first time yesterday. The racing to water the lawn and clean the grill have been replaced by cozier dinners at home and longer baths in the evening. You blink and it's the first day of fall.
Stuffed Shells with Fennel and Radicchio
I'd heard from many friends that buying a house wasn't for the faint of heart. But I always shrugged it off, figuring I probably kept better files or was more organized and, really, how hard could it be? Well, I've started (and stopped) writing this post a good fifteen times which may indicate something. BUT! First thing's first: we bought a house! I think! I'm pretty sure! We're still waiting for some tax transcripts to come through and barring any hiccough with that, we'll be moving out of our beloved craftsman in a few weeks and down the block to a great, brick Tudor house that we wanted the second we laid eyes on it. The only problem: it seemed everyone else in Seattle had also laid eyes on it, and wanted it equally as much. I'm not really sure why the homeowner chose us in the end. Our offer actually wasn't the highest, but apparently there were some issues with a few of them. We wrote a letter introducing ourselves and describing why we'd be the best candidates and why we were so drawn to the house; we have a really wonderful broker who pulled out all the stops, and after sifting through 10 offers and spending a number of hours deliberating, they ended up going with ours. We were at a friend's book event at the time when Sam showed me the text from our broker and I kind of just collapsed into his arms. We were both in ecstatic denial (wait, is this real?! Did we just buy a house?) and celebrated by getting chicken salad and potato salad from the neighborhood grocery store and eating it, dazed, on our living room floor. Potato salad never tasted so good.
Smoky Butternut Squash and Three Bean Chili
If your house is anything like ours, last week wasn't our most inspired in terms of cooking. We're all suffering from the post-election blues -- the sole upside being Oliver's decision to sleep-in until 7 am for the first time in many, many months; I think he's trying to tell us that pulling the covers over our heads and hibernating for awhile is ok. It's half-convincing. For much of the week, instead of cooking, there'd been takeout pizza and canned soup before, at week's end, I decided it was time to pour a glass of wine and get back into the kitchen. I was craving something hearty and comforting that we could eat for a few days. Something that wouldn't remind me too much of Thanksgiving because, frankly, I can't quite gather the steam to start planning for that yet. It was time for a big bowl of chili.
To Talk Porridge
Porridge is not the sexiest of breakfasts, it's true. It doesn't have a stylish name like strata or shakshuka, and it doesn't have perfectly domed tops like your favorite fruity muffin. It doesn't crumble into delightful bits like a good scone nor does it fall into buttery shards like a well-made croissant. But when you wake up and it's 17 degrees outside (as it has been, give or take a few, for the last week), there's nothing that satisfies like a bowl of porridge or oatmeal. It's warm and hearty and can be made sweet or savory with any number of toppings. The problem? Over the years, it's gotten a bad rap as gluey or gummy or just downright boring or dutiful -- and it's because not everyone knows the secrets to making a great pot of warm morning cereal. So let's talk porridge (also: my cookbook comes out this month! So let's take a peek inside, shall we?)
This looks and sounds delicious!
Your photos are absolutely stunning and I cannot wait to make this cake! I can just about grab the last ripe berries here in NYC, so thank you for my weekend baking inspiration!
Kathryn | Dramatic Pancake
Definitely a stunner! I love cakes like this that are a little bit savory, a little bit sweet. I bet this is amazing with a nice dollop of whipped cream!
I have the Farmers Market Desserts cookbook (love it! The chocolate-cherry cupcakes are my go-to vegan cupcake recipe, minus the cherries), and I've eyed this recipe a few times but something always held me back - probably the corn with the berries. Your post has given me some reassurance though, so thanks! I'll have to give this one a try before the corn is gone. Glad you hear you had a great summer :)
your photos of this cake are beautiful. i just ate some sweet corn on the cob for lunch and now i'm wishing i would have saved a cob for this cake.
fabulous as usual ~ this was a must make for me today!! xx's
I love corn--but not in anything--and yet this cake looks so delicious I think I'll have to try it. Hope you are having a fun night!
yum, made me tear, more please!
Maris (In Good Taste)
What beautiful photos - looks like such a peaceful summer and I wish I could dig into that pie!
Oh, I love the picture of the mailboxes! Good bye Lake George. Cake sounds amazing!
I love a good rustic cake and an unassuming stunner like this. Your summer pics are so pretty!
My 'bridge dessert' always features figs. Figs figs figs....can't get enough of them. It's been a big summer for all of us (especially you!) and I can't wait to see what Fall brings!
"When I do have a bakery of my own..." I can't WAIT till you have a bakery of your own! I want a slice of this for breakfast....
I met two people who know you this weekend and I told them I'm completely jealous. When will Marge become a traveling bakery that lands in Nashville?
Ahhhh, cool, Shannalee! Danielle and Cheryl?
When you have your little bakery, I'm totally coming by to eat this cake. What a beauty. This summer has seriously flown by and p.s. we need to make it back to Outerlands again soon! I miss you.
Miss you too, Kasey! Yes we sure do. Brunch?
Great cake. I love the use of corn kernel-intriguing and uniques. Gorgeous photo too!
Love the pic of the mailboxes too. Btw: Your Outerlands piece captured that place perfectly. Have never been to dinner. I can confirm the dutch pancake and egg sando are worth a brunch visit. Btw: the last time I was there, when I tried ordering a cocktail for lunch, I was told they're only served @ dinner. But he made one for me anyhow :)
Thanks, Mary. And oh so good to know about pre-dinner cocktails and brunch. It's on my weekend to-do list. Hope you're well, my friend!
A Canadian Foodie
My goodness! This would make a delicious breakfast - it actually appears healthy! I adore raspberries - and cream.
i certainly have missed reading your inspirational posts - glad I popped in.
Lovely. I would love to share a piece of this with you over coffee, to catch up, my long lost friend. :)
I will visit your bakery one day. And I will have this beautiful cake with a cup of coffee in the morning, and perhaps a glass of white wine in the afternoon. It will be a very, very good day.
Denise | Chez Danisse
Love the idea of fresh corn in the cake. Yum!
What a stunning cake! It's funny, I have those moments sometimes too, when I've made a cake I'm especially happy with and tell myself, "This will definitely feature in that bakery I'll open some day"..