How to Eat a Poem
Don’t be polite.
Pick it up with your fingers and lick the juice that
may run down your chin.
It is ready and ripe now, whenever you are.
You do not need a knife or fork or spoon
or plate or napkin or tablecloth.
For there is no core
to throw away.
Nicole Gulotta, of the blog Eat This Poem, has a cookbook (affiliate link), where both the poem above and the ginger coffee cake below are found. It’s a lovely book, filled with poetry and recipes and thoughtful musings, much like her site.
I’ve met Nicole a few times over the years and have followed her progress on this book; it’s been years of work and a labor of love. I highly recommend putting it on your wish list. I especially love the poem above, and have found a handful of other poets I need to check out.
There are many recipes I am eager to try as well, but, I just can’t help myself and gravitated first towards the baking section (this is the case in any cookbook I pick up).
I started with this Ginger Coffee Cake.
Nicole’s version has pears but I used raspberries, in hopes that the usually warm April we’ve been having is here to stay. My family agreed it was delicious.
A few other things
I can’t get enough of this song.
Turntable Kitchen’s Sounds Delicious is in full swing (every month you receive an exclusive, limited-edition 12? vinyl record featuring an artist covering a full-length album of their choice). I received the first LP: Yumi Zouma covering Oasis’ What’s the Story Morning Glory, and it is so good!
The Blackberry White Chocolate Cake from my book found its way into the Sunday Times, Ireland this month, which was very exciting. You can view the recipe here (although, you have to sign up to see it – it’s free.)
Yossy used my yellow cake recipe for the base of her Meyer Lemon and Raspberry Cake (her video is lovely!)
Triple Ginger Coffee Cake
- 1 cup 156g whole wheat flour
- 1 cup 142g all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1 1/2 cups buttermilk
- 2 teaspoons grated fresh ginger
- 1/4 cup 57g, 1/2 stick unsalted butter, room temperature
- 1/4 cup 50g granulated sugar
- 1/4 cup 50g brown sugar
- 1 cup 120g raspberries, fresh or frozen
- 1/3 cup 64g finely chopped crystallized ginger
- 1 cup 156g whole wheat flour
- 1/2 cup 99g brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons 86g unsalted butter, melted
- Powdered sugar for dusting
- Adjust an oven rack to the middle position. Preheat the oven to 350F, and butter and flour a 9-inch round or square cake pan (I used a springform pan (affiliate link)).
- In a large bowl, whisk together the whole wheat and all-purpose flours, spices, baking powder, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, and fresh ginger.
- In a stand mixer fitted with a paddle, beat the butter until soft. Add the sugars and beat on medium until light and creamy, 2-3 minutes. Reduce the speed to low. Add half the dry ingredients followed by half the wet ingredient; repeat, mixing until incorporated. Turn off the mixer and give the batter a stir from the bottom up, incorporating any remaining streaks of flour. Add the raspberries and crystallized ginger; mix by hand until well distributed. Pour the batter into the prepared cake pan and spread evenly.
For the topping:
- Add all the ingredients except the butter to a small bowl. Slowly pour in the melted butter and use a fork to incorporate until large clumps form and no traces of flour remain. The topping should look damp but not overly wet; lightly press into the cake in an even layer. Bake for 45-50 minutes, until the top is slightly puffed and a toothpick comes out clean. Dust with powdered sugar before serving, if desired.