AHH! I thought I was the only one who was entranced by Martha’s odd enunciations, especially the “prit-ty.” (Not only does she say it so weird, she says it so OFTEN.) I won’t hold it against her, though, because the cake sounds so delicious.
So Louise beat me to it but repetition doesn’t spoil the prayer: how many different versions of favorite cake can you have, Tim? But onto an actual purpose: have you used creme fraiche much in baking? I wonder if it would provide a rich tang to this recipe if substituted for the heavy cream, similar to the effect of buttermilk in favorite cake. Also I’m a huge fan of extra egg yolks in cake.
Does your Chicago public TV station do a Create channel? I’m in Boston so I’m very spoiled to have WGBH Create with all its amazing cooking shows. (There are gardening and craft shows, too, but I find the cooking shows to be the best ones on TV.) Martha Stewart’s show is mesmerizing. Did you see the puddings episode from this past weekend? I want her to come to my house and separate all the eggs.
Molly- Yes, we do have Create (” It was creation, happening.”). And I enjoy it. We don’t have cable, so it really the only place to watch any food tv. I missed puddings, but I love her giant bowl of multi-colored eggs, which I am sure played a big part in that episode.
I collected some recipe ideas for my swiss mountain holidays were the kitchen is equipped only with basic ingredients. It was instantly clear I must try this one and so did I today with fresh heavy cream from the local cheese shop. An easy and fast done cake with a fantastic taste! Thanks for this interesting twist on a simple cake, a clear keeper!
Just wanted to leave a message to say I really love your site. I came here via Molly at Orangette, and it’s taken me a day and a half to read your site. It’s brilliant. Looking forward to the next post.
P.S. I’ve mentioned you in my new blog as one of the inspirations behind it. Hope that’s okay?
This cake is moist, delicious and (as Martha always says) dee-lectable! I’m not a big fan of pound cake as I find them to be dry and crumbly. This cake is buttery and rich; I irresistible with that salted caramel glaze. I did not use cultured European butter, just your run-of-the-mill unsalted Challenge butter and it was amazing. I wish the caramel glaze would run into the cake more even after poking several holes into the top and using only 2 tablespoons of sifted confectioners sugar. I will try pouring the glaze on when it is warmer. This recipe is a keeper for sure!