So yesterday, 10 chowfriends got together to hold our 2nd annual Cake Day. This is a very happy day where we spend the entire day taking turns baking cakes and just hanging out and laughing. When all the cakes are done, we do a tasting all of the cakes and pack a slice of each for everyone to take home. It's a wonderful way to celebrate the joy of cakes and get a sampling of different recipes.
The recipe I wanted to share here was the brown butter pecan cornmeal cake that I got from Smitten Kitchen (which she got from a NY Times article about North Carolina and Watt's Grocery). It's very easy and has the most wonderful caramel-y, nutty flavour and fantastic texture. I could eat a LOT of this cake. Not too sweet and is delicious on its own, but can be elevated with some whipped cream or ice cream. It only has 3 Tbs. of white flour, so I imagine it could very easily be adapted for gluten-free eaters. Be warned, though, that the batter is delicious and you may run the risk of eating the entire bowl if you're not careful.
I also made a strawberry custard layer cake using Rose Levy Berenbaum's white velvet cake. This was my first time make this cake and it really has a lovely soft crumb that paired perfectly with ripe, local strawberries and the pastry cream. I frosted with the cooked flour buttercream that I got from this board.
Here's a photo of the table with all the cakes, as well as a close up of the brown butter pecan cornmeal cake and the strawberry custard cake.
I have to give a shout out to my friend's pandan butter cake with a gula melaka (coconut sugar) buttercream. I was inordinately fond of this cake with its light green cake layers and simply delicious buttercream that had the most amazing nutty rich flavour from the gula melaka. Probably my favorite cake of the day. Photo attached.