This is the perfect snacking cake. Not too sweet, not too rich, and on the cakey rather than dense end of the spectrum with cornmeal for crunching and a sturdy brown crust. It picks up, transports, and slices beautifully. It's extremely versatile, flexing to accommodate rhubarb in the spring, cranberries in the winter, and sliced peaches or berries of any kind in the summer. It would welcome on top a drizzling of vanilla glaze, a sprinkling of chopped pistachios, or the zest of an orange. It serves well for breakfast, brunch, dessert or simply to have around for midday (or late-day or early-day) snacking.
The perfect snaking cake is inspired by the Blueberry Cornmeal Cake from Huckleberry Bakery & Cafe in Santa Monica. Have you been? I went for the first time a few weeks ago and spent the whole brunch flipping through the cafe copy of the Huckleberry cookbook. I looked up just enough to notice that the line was out the door from start to finish and that every single thing arriving at the tables looked good. I knew about their Blueberry Cornmeal Cake long before that day and ordering and eating it was the first thing I did when we got there, even before brunch came.
The Huckleberry recipe - found both here and here - includes, in addition to a load of sugar and butter, one and a half cups of all-purpose white flour. It's really delicious. I'd recommend coming to LA to try it. But for our purposes, for a snacking cake to be a snacking cake, it has to feel okay to go in for a second or third slice without feeling sick or regret.
Although - as with everything - there are exceptions and special occasions, it's increasingly clear that all-purpose white flour is not a solution for everyday cooking. There's a lot of confusion and misinformation these days about wheat and gluten and what, if any of this, is making us unwell. The current thinking is that gluten itself is actually only harmful to the very small percentage of population with celiac disease. For the rest of us who are suffering, we're likely experiencing the inflammatory and digestive issues associated with sensitivity to the modern, mass market brand of wheat.
For thousands of years before us, wheat was a - if not the - nutritional staple, the opposite of making people sick. It was fresh and organic, made from whole kernels and stone ground in small quantities to nourish communities. Modern wheat, however, through a process of 'refining' the berries by stripping them of their nutritious bran and germ and then 'enriching' the flour by adding back the smallest amount of nutrients, is a far cry from from the wheat our grandmothers and certainly their grandmothers were baking with. What we consume today is a dramatically altered - some say 'mutant' - form of wheat that has evolved over the last several generations with the advent of industrial milling, genetic modification and so-called 'high-input' farming to maximize yield and minimize costs. "It ain't wheat" in the words of Wheat Belly author, William Davis, and it's no wonder we are sick.
Back to the cake. I'd been reading about einkorn flour for some time, but I hadn't tried baking with it until now, and I'm sure it would have taken me much longer to do so had my boyfriend's mom not showed up with a bag of the stuff, sensing that my first attempt at recreating this cake using almond and spelt flours fell flat. Einkorn is the world's most ancient wheat, sometimes called 'man's first wheat', and it's one of the only strains that hasn't been hybridized, meaning it's never undergone the artificial process of selection based on desirable characteristics, such as with high gluten content in modern wheat. As a result, einkorn is as wild as it gets when it comes to wheat, and people seem to be reporting much more positive digestive responses than with regular flour. This makes sense since the low gluten content is easier on digestion, and easy digestion allows for greater absorption of nutrients, with which einkorn is packed.
This cake adapted well to einkorn flour and I was pleased to see what a perfect 1:1 replacement it was. We opt for natural cane sugar in place of white sugar and replace the butter with solid coconut oil to maximize snackability. The greek yogurt adds a density and a volume that really helps both sturdy and fluff up the cake. But really, this cake is about celebrating the magic of the einkorn flour - if you've worked with einkorn recently, let me know about your experience below!
BLACKBERRY CORNMEAL SNACKING CAKE
3/4 cup + 1 1/2 tablespoons coconut oil, solid
3/4 cup + 3 tablespoons natural cane sugar
1 1/2 teaspoons fine sea salt
1 tablespoon vanilla extract
1 1/2 cups einkhorn all-purpose flour*
3/4 cup yellow cornmeal
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups full fat greek yogurt
1 cup blackberries, or other fruit
2 tablespoons turbinado sugar for sprinkling
Position a rack in the middle of your oven and preheat to 350°F. Line and grease a 10-inch round cake pan.
Using a standing or handheld mixer, beat together the coconut oil, maple syrup and salt until thoroughly incorporated. Add the eggs and egg white, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. Stir in vanilla.
In a separate bowl, combine the flour, cornmeal, baking powder and baking soda. Stir into liquid ingredients until only just incorporated (batters with einkorn flour can get gummy). Fold in greek yogurt.
Scoop the batter into the pan, pour over the blackberries (or your choice of fruit), and sprinkle with the turbinado sugar. Bake for 1 hour and 10 minutes, or until a cake tester comes out clean. Allow to cool for about 15-30 minutes in the pan.
Remove the cake: place a flat plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right-side up onto the plate.
*If you are trying to stick to a gluten-free diet, a combination of gluten-free flour and/or almond flours should work here.