Confession: I’m not a huge cake-lover. My husband grew up on sheet cakes and still gravitates towards their slightly plastic frosting. If I eat cake, it’s more apt to be a coffee cake (my brothers and I used to fight over the crumb topping) or one that somehow beats a great cookie.
I love the look of Bundt cakes, especially dusted with snowy confectioner’s sugar and drizzled with my blueberry syrup. I also combine all the dregs of jam at the bottom of the jars, add a teaspoon of water and bit of cornstarch or tapioca and use that as the topping. Here are two recipes: one for honey cake, which make every fall for the Jewish New Year, but which also makes a fantastic centerpiece for a spring brunch. Since Passover starts on Monday night, I’m also posting a dessert that doesn’t make you dread the end of the meal (the Passover sweets we grew up with were so chalky). Try Flourless Berry Cake instead!
Add some Emma’s Pantry jam or syrup for a memorable slice.