It would be impossible for me to overstate the importance of David’s Lynch’s iconic 90’s television series, Twin Peaks, in my life. Nothing has had a bigger impact on my aesthetic development—almost anything I am interested in I can find some seed of in Twin Peaks. I’m not alone, the show’s influence on my generation is evident in so much of our culture. When I heard the series was coming back for a third season (“I’ll see you again in 25 years.” ) I was absolutely on board. People seem worried that it will be bad or disappointing or whatever, but I can’t imagine it not satisfying the part of me that just wants to return to the town where “a yellow light still means slow down, not speed up”. It is with great excitement and emotion that I await Sunday’s premiere.
Twin Peaks had a real point of view on food that recognized the beauty of American classics like diner pies, cups of black coffee, and police station donuts; but also acknowledged the deliciousness of a baguette sandwich from Paris. It was aware of how food could be creepy (creamed corn ) or sexualized (that cherry stem! ). Lynch clearly cared about food. So it is important to carefully consider what you are going to serve at your viewing party. I am partial to this delicious donut cake. Basically a butter cake that is scented with nutmeg, filled with jam, and then crusted with a cinnamon sugar mixture. Serve it a little warm and you’ll be really happy. The sugar coating has a generous amount of kosher salt in it and makes this cake exceptional. I used a blueberry and blackberry jam that the original recipe suggested (see link for that recipe) but cherry might be a more obvious choice. Although, the violence implied in a black and blue jam might satisfy Lynch. Your call.
Jelly Donut Cake (recipe from Bake from Scratch )
- 2½ cups (313 grams) all-purpose flour
- 1¼ cups (250 grams) granulated sugar
- 1½ teaspoons (7.5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (2 grams) grated fresh nutmeg
- ¾ cup whole milk
- ½ cup plus 2 tablespoons (141 grams) unsalted butter, melted
- 2 large eggs
- ½ teaspoon vanilla bean paste
- ¾ cup jam of your choice (should be fairly thick)
- ½ cup (100 grams) granulated sugar
- 2 teaspoons (4 grams) ground cinnamon
- 3/4 teaspoon (2ish grams) kosher salt
- ¼ cup (57 grams) unsalted butter, melted
Preheat oven to 350°F. Spray an 8-inch round cake pan with baking spray with flour, and line pan with parchment paper.
For cake: In a medium bowl, whisk together flour, sugar, baking powder, salt, and nutmeg. In a large bowl, whisk together milk, melted butter, eggs, and vanilla bean paste. Add milk mixture to flour mixture, stirring just until combined. Pour half of batter into prepared pan. Spoon remaining batter into a large piping bag. Pipe a ring of batter around the inside edge of the pan. Spoon Quick Blackberry-Blueberry Jam into center of the ring. Pipe remaining batter on top of jam, and smooth with an offset spatula.
Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, covering with foil during last 30 minutes of baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes.
For topping: In a small bowl, stir together sugar, cinnamon, and salt. Run an offset spatula around edge of pan to loosen cake before turning out. Turn cake back over (so dome is on top). Brush top and sides of cake with melted butter. Sprinkle top with sugar mixture, and press into sides of cake.