I developed this cake with breakfast in mind, maybe something to be shared when family was in town over several pots of coffee. But when I first made it, my kids named it corn-candy cake and called for it after supper. I obliged and put some whipped cream on top. Whenever you choose to eat it, feel good about baking it a day ahead. It keeps beautifully and is just as satisfying at room temperature as it is warm.
Excerpted with permission from Saveur magazine. Summer 2016, Issue#184.
Recipe and headnote by Vivian Howard, Photo by Tim Robison.
Editor-in-Chief Adam Sachs and Test Kitchen Director Stacy Adimando talked with Faith about this recipe in a special fundraising edition of The Food Schmooze®. With a contribution of $5 a month, you can subscribe to Saveur and support The Faith Middleton Food Schmooze® at the same time. We hope you will. Thank you!