Summer cobbler takes the cake
Recipe: Brown Butter Nectarine Cobbler/Cake
Part cobbler, part cake, part pudding, a bit crispy around the edges and juicy in the middle, this rustic dish is just as delicious for breakfast as it is for dessert
By Louise Crosby
My refrigerator is bursting at the seams. It’s summer, and after waiting so many months, locally-grown fruits and vegetables are finally ripening. I can’t help myself – it all tastes so much better than produce that’s been shipped in – so a trip to the farmers market requires a carry cart to lug it home in. Trouble is, I don’t know how we’re going to eat it all. Let’s tally it up. Along with all the other stuff one keeps in one’s fridge, there’s a huge bundle of chard and another of basil, a bulging cauliflower, a bag of green beans, six pints of BC blueberries (on sale) and half a dozen ears of sweet corn. Meanwhile, taking up counter space, is a three-litre basket of ripe field tomatoes and another basket of ripe Niagara peaches....
Unpretentious, homey, rustic, yummy...
Upside-Down Polenta Plum Cake is a concoction without affectation but plenty of taste thanks to caramelized fruit and just enough crunch from cornmeal to complete the caky texture
By Louise Crosby
Let me say right off the bat that I’m not that fond of fancy cakes layered with fillings and covered in sweet icing. Nor am I mad passionate crazy about chocolate, in a cake or otherwise. I prefer plain, simple buttery cakes fragrant with vanilla or citrus or spice, possibly containing poppy seeds, nuts or fruit, possibly with a nice caramel glaze. Unpretentious, homey, rustic, delicious. This Upside-Down Polenta Plum Cake, from Melissa Clark’s Cook This Now, is one such cake. A batter with a touch of crunchy corn meal is spooned over a syrupy plum compote, then baked to saturate the two layers together into a kind of pudding cake deliciousness. Once out of the oven and cooled slightly, it is flipped over onto a plate, a thick jammy layer ...