The perfect occasion for this simple cake: our friend Brandon was over for dinner, and he’s a picky eater. This cake is difficult for even the most picky of eaters to resist.
I love that the cake is cooked in cast iron. My old skillet is pretty much nonstick at this point, a result of years of diligent seasoning. I’d never thought to make a cake in it.
The cake is a classis chocolate cake – like something in a school lunchroom, except much better. It’s moist from the buttermilk, and has the perfect amount of chocolate in it. It has a fairly dense crumb and I like that it cuts really nicely. It would be great for a picnic.
For the rest of dinner, I went safe, but not quite safe enough. Pasta, which he loves – but he picked out the onions. Kale salad, drenched in bacon fat – which he didn’t try. No matter – he loved the garlic bread, took seconds of the pasta, and was a gracious guest anyway.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Bucatini in a Spicy Tomato Sauce with Crisped Pancetta (Fine Cooking #60, November 2003, p. 98c)
- Survival-of-the-Fittest Kale Salad (Foodzie)
- Sourdough Batard with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
- Quick Skillet Snack Cake (Baked Explorations, p. 147)