I was sort of hoping that this recipe would be appropriate to serve for dinner, but it's really too sweet as is. I'm definitely thinking about redoing it in a more savory quick-bread form, but in the meantime, it really is quite delicious as a cake! Check out the recipe for Pumpkin Cornmeal Cake in Hannaford's Fresh magazine. I found that I needed to raise the temperature to 375 in order to keep the middle of the cake from falling.
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