muscovado recipes
I took slices of this chocolate bundt cake on a road trip to Portland this week. Slathered with chocolate buttermilk icing, it's a great travel treat made with a blend of whole wheat and all-purpose flours, lots of yogurt, and the darkest brown sugar I can get my hands on.
Inspired by a recipe in the September 2007 issue of Gourmet Magazine - a slow-burning, sweet and spicy, chile-infused blackberry syrup. It's great in spritzers, cocktails, on toast, in oatmeal, and on and on.
Certainly not the most attractive cake I've ever baked - but right in so many other ways. Deep chocolate flavor, barely set center, indiscernible crumb, thin Muscovado crust...if you can get over how it looks, you'll love it.
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Welcome to my recipe journal, I'm Heidi. This is where I like to write about the recipes that intersect my life, travels and interests. I write cookbooks, love natural foods, take lots of pictures, do a good amount of globetrotting, and like to make lists of favorite things.
