Monday, June 1, 2009


As of this writing, I have found my favorite versions of chocolate chip cookies,* lemon squares, and bran muffins **, but pound cake still eludes me. And obsesses me. Because the pernicious thing about pound cake is it's a lot of work, and ingredients, and cake if you're not happy with the results. I have an inkling that cream cheese pound cake, while far from classic, may be the horizon I've been looking for. Unlike Cook's, I make no pretense towards objective perfection - I like things too moist and creamy for many tastes - but like everyone I am seeking my personal grails.

Other things I seek to replicate pre-death:
Orange syrup sponge from Le Loir Dans La Theiere (a moist orange cake soaked in fresh orange syrup, with a butter icing)
Date-walnut brownie from Murray's cheese (even if it does require a convection)
Applesauce cake from 2nd Floor Coffee Shop, U of C, actually made by the maddeningly expensive and closed-mouth S&S Dessert Bakery. (Impossibly moist appleasuce bundt - no nuts or raisins - with a hardish penuche glaze, which component I've actually sort of replicated.)

If you have any leads, you know where to find me.

*Double the salt and halve baking time for my idea of perfection.
**I like the ones from Beat This!

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