Tag Archives: loaf cake

Dorie Greenspan’s Chunky Lemon Cornmeal Cake (With Sumac)

Sumac and fresh lemons used two ways give this loaf cake a wonderful citrusy lift.
Sumac and fresh lemons used two ways give this loaf cake a wonderful citrusy lift.

At first glance, you might think this lovely lemon loaf cake also has poppy seeds.

But those tiny dark red specs are actually ground sumac berries.

Yes, the Middle Eastern spice that’s typically used in savory preparations goes for a sweet spin here instead.

And to great effect.

“Chunky Lemon Cornmeal Cake” is from the one and only Dorie Greenspan, the James Beard Award-winning cookbook author and baker extraordinaire. It’s from her latest cookbook, “Baking with Dorie” (Houghton Mifflin Harcourt, 2021), of which I received a review copy.

Pick up a copy and no doubt you’ll be running to turn on the oven to bake temptations such as “Miso-Maple Loaf,” “Lemon Meringue Layer Cake,” “Lick-the-Pot Chocolate Pudding Pie,” and “Coffee Shortbread.”

With its tangy, floral, and citrusy notes, sumac is a natural for baking, so it’s a wonder that it’s not widely used that way already.

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Tartine’s Sweet Potato Tea Cake with Meringue

Not your average loaf cake.
Not your average loaf cake.

A tea cake is a tea cake is a tea cake — until Tartine gets its hands on it.

Like a basic little black dress that turns extraordinarily chic with the right broach or necklace, this sweet-potato loaf cake goes from fundamental to fancifully froufrou enough to be the life of the party, thanks to a halo of torched meringue.

“Sweet Potato Tea Cake with Meringue” is from the new “Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites” (Chronicle Books), of which I received a review copy. It’s by co-founders Elisabeth Prueitt and Chad Robertson of the famed Tartine bakery founded in San Francisco, with locations worldwide now.

It’s a revised edition to their original book that came out 13 years ago. Of the 122 recipes, 67 are new, including one for Tartine’s ever-popular “Morning Bun.” There are also more recipes that use less sugar and more global flavors, as well as more gluten-free ones.

A few of these recipes are indeed for ambitious bakers, including a sleek, contemporary “Buche de Noel.” The majority of them, however, shouldn’t intimidate most home-bakers. “Black Tea Blondies with Caramel Swirl,” “Cranberry Upside-Down Cake,” and “Brioche Jam Buns” just entice you into the kitchen.

Imagine your favorite pumpkin bread, but made with sweet potato instead. That’s what this moist, tender loaf cake is like. But it goes one better by getting a cloud of meringue on top that gets swirled with the cake batter to produce pretty streaks in it.

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