This delightful corn cake creates its own rich, maple custard as it bakes. The infused cream you pour over the top will bake into the batter. Some settles in pockets towards the bottom of the cake while the entire underside is covered with the thinnest layer of custard. The cake is moist with a contrasting texture from the cornmeal. Sweet maple and cardamom’s spicy flair make this recipe perfect for an autumn outing. There’s no refined sugar, only syrup and spice.
If you’re hankering for a fruit cobbler or a traditional, super sweet fruit crisp, you might want to pass on this rendition. WAIT! There is a take-away: use cardamom in place of cinnamon and plums as your fruit in any crisp/cobbler recipe you DO try. The flavor combination is out.of.this.world.
Inspired by the Holy Doughnut in Portland, this pound cake is made with the regulars (flour, butter, and sugar) and a irregular (potatoes). Lemon zest and cardamom lightens it up a bit because the cake is a little dense. The glaze, made with vanilla and buttermilk, is the perfect addition to the top of the cake.