Joy called this a breakfast cake. Me? Whoa, I lowered the sugar from her original recipe and still found it plenty sweet. Sweeter than I’d allow to be called a healthy breakfast. But serve this however you wish…with a cup of joe in the AM or after a hearty winter meal in the PM. I’m just going to eat it straight up, any time of day. Fresh from the oven, the tender crumb feels smooth against your tongue. And the combination of honey, lemon and cornmeal really is quite tasty. I’d say this is the best cake I’ve made in a long, long time.
(Now, I may not agree with Joy’s interpretation of this cake but you have got to click on over to her post and read the accompanying story. It’s hilarious.)
Really adapted from Joy the Baker
1 cup (4 1/4 oz) sprouted whole wheat pastry flour
1/2 cup (2 1/2 oz) all-purpose flour
1/3 cup (1 3/8 oz) yellow cornmeal, medium roast
3 T Sucanat
1 T baking powder
1/2 t baking soda
1/4 t salt
1 T lemon zest
2 large eggs
1/4 cup (3 oz) honey
1 cup (8 oz) buttermilk
1/2 cup (4 oz) salted butter
Preheat the oven to 350 F. In a 9- or 10-inch cast iron pan, melt the butter until lightly browned. Swirl the butter around so it coats the edges of the pan and then pour it out into a cup to cool a bit while you mix up the cake.
Alternatively, if you don’t have a cast iron pan, butter and flour a 9-inch cake pan. Brown the butter in another pot and add it to the wet ingredients just the same.
In a small bowl, stir together the flours, cornmeal, Sucanat, baking powder, baking soda, salt, and lemon zest. In a large bowl, whisk the eggs, honey and buttermilk together. While continuing to whisk, slowly pour in the browned butter until all incorporated. Stir in the dry ingredients and pour into the warm, buttered cast iron pan. Place in the oven on the middle rack and bake for 30 minutes or until a toothpick inserted near the center comes out clean. Remove from the oven and poke some holes in the top using that toothpick or a fork. Drizzle with the lemon drizzle (below) and set to cool a bit. I dug in 10 minutes later and had the most delicious piece of cake. But it’s good cooled, too!
1 T fresh lemon juice
1 T agave
1/2 cup powdered sugar
Mix everything together until smooth.