August 31, 2010 § Leave a comment
When I made the decision to start eating healthy again, I never imagined what would be the first cake recipe to fall in my lap. It is almost as if fate meant for me to make a diet change right at that very instant, meant for me to sort through our bins of whole grain flours, meant for me to skip right over the white sugar—and even the brown sugar, and land on a jar of unsulfured molasses. It meant for me to be browsing 101 Cookbooks at that very minute and open I recipe I had never thought to open before, despite the many times I have scoured the site for wholesome baked goods and sorted though dinner recipes, even knowing that I would never cook them because, let’s face it, I don’t cook. But at that very moment, I opened up this recipe for Old-Fashioned Blueberry Cake and I knew the palate had changed.
If you do not love molasses, I suggest you stop here. This cake is not for you. It is entirely sweetened with molasses, which lends it a deep, dark color, so dark in fact you would swear it’s chocolate on looking at it. But that first bite, through the crunch of the walnut topping, reveals that that darkness is not chocolate at all. And you are not disappointed at the discovery. Because just when you thought someone so healthy could not be so deeply satisfying, you take another bite of cake and the flavors that were so unexpected in the first bite become wonderfully addicting in the second. It’s rustic, it’s hearty, it’s not for the faint-hearted (in the flavor sense of the idea, not in the butter content) and it’s, dare I say it, pretty quaint. And it’s one of those cakes that you have to cut off three tablespoons of butter from the stick, instead of just throwing the entire stick (or two) in the bowl. Have you ever noticed that most recipes call for either ½ cup or 1 cup of butter, conveniently the size of a stick of butter or two? I wonder who came up with that. Was it the recipe writers or the butter packagers?
But back on subject, you should make this cake. With more blueberries than I used, because blueberries have a habit of disappearing (read: I have a habit of eating them by the handful) when I am baking with them. And with the chopped walnuts on top, though I think many other nuts would do, sprinkled with (okay, I admit it) maybe a teaspoon of brown sugar. And bake it in one of your prettiest pans, because this cake deserves it.
This cake accompanied me to my old high school’s English office, alongside my travel journal, which I have been jamming full of sights, restaurants and many, many bakeries, to visit during the coming year. I have a Paris section (of course) and a Provence section (of course). And then there is Venice and Wales and Barcelona. And so many others that I am afraid I am trying to go everywhere, but I just can’t pick up a travel magazine and not want to go everywhere it writes about. I wonder if the French like molasses. I packed a jar of peanut butter and another of maple syrup, but now I am on the plane wondering if I needed to bring molasses too. I hope not.
Old-Fashioned Blueberry Cake
Adapted from 101 Cookbooks
1/2 cup plus 2 tablespoons unbleached all-purpose flour
1/2 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1/2 teaspoon cider vinegar
5 tablespoons milk (divided)
1/2 cup unsulphered molasses
2 large eggs, lightly beaten
3 tablespoons unsalted butter, barely melted
1 1/2 cups blueberries, frozen (I freeze fresh berries)
1 teaspoon flour
For the topping:
1/2 cup chopped walnuts
2 teaspoons dark brown sugar
Preheat your oven to 350F degrees. Butter and flour a 9-inch round cake pan or a small rectangular pan.
In a large bowl, combine the flours, baking powder, baking soda, and salt.
In a small bowl combine the cider vinegar with 3 tablespoons of the milk. In another bowl combine the molasses with the remaining 2 tablespoons of milk. Add the cider vinegar mixture into the molasses mixture, then whisk in the eggs.
Add the wet ingredients to the dry ingredients and stir until just barely combined. Stir in the butter. Fold the blueberries, tossed with the small amount of flour, into the batter. Top the batter with the chopped walnuts and sprinkle with the brown sugar.
Pour the batter into the prepared pan and bake for about thirty minutes or until a toothpick poked into the center comes out clean.