Notes about Recipes in this book

• Black-and-white chocolate marble pound cake with vanilla bean and black cocoa glazes

  • Shewi128 on October 23, 2023

    This was incredibly delicious. It was rich like pound cake should be. The white glaze ended up being a little gray from the vanilla bean seeds. FYI, it definitely used a lot of bowls.

• Bourbon-pineapple pound tart

  • Shewi128 on February 28, 2026

    I had spare pineapple chunks and juice lying around, so I made this. The texture was actually really good, and the fresh pineapple chunks had good texture in the pound cake. However, when you bake this in a tart pan, IT WILL LEAK. Please, for the love of all that is holy, bake it in a tart pan on top of a sheet pan. Also, the cook time of 1 hour is insane. Do not bake it that long. Start checking at 30 minutes or more for doneness.

• Peach and blueberry cornmeal muffins [almond streusel]

  • Zosia on July 18, 2020

    There was almost more fruit than cake in these muffins and we loved them! But I did make changes: I used 1/2 whole wheat flour; I used 375g brown sugar, a reduction of almost 1 cup; I omitted the streusel. I also baked them in a regular muffin tin for a yield of 28 that baked in 20 minutes. I was concerned about the effect the sugar reduction would have on texture but they were tender and fine-crumbed, and still plenty sweet.

  • chawkins on July 12, 2021

    Love the combination of peaches and blueberries, but somehow these did not wow me. The recipe called for quite a bit of sugar in the muffins and then there are more sugar in the streusel, so I made all the changes as suggested by Zosia below and the muffins were plenty sweet already. I made a full recipe and got 12 jumbo muffins and 4 regulars. With 4 cups of flours, there were a lot of batter, I was concerned that my KA mixer might not be able to handle that, but it survived.

  • Shewi128 on August 29, 2022

    I should have taken some notes from the reader below, but the muffins still turned out great. I loved the gentle flavor of the peach puree. They were definitely sweet, and the streusel amount was ginormous. I got 12 mega-muffins and 4-5 regular muffins. They were really tender on the inside, so make sure you cook them all the way and to not remove them from the pan too soon. I would make these again. Note: due to almond allergies in our house, we used old-fashioned oats in the streusel.

• Sweet corn, cheddar & jalapeño scones

  • Shewi128 on February 13, 2023

    This was a nice, make-ahead alternative to normal cornbread. It was a really interesting combo with all of the components. Note: if you use frozen corn, the dough will be really really wet. Probably best with fresh corn.

• Sweet corn madeleines

  • Zosia on May 17, 2018

    Tender and moist with the flavour of sweet buttery corn.

• Hummingbird bundt cake [cream cheese icing]

  • Zosia on May 09, 2018

    Fabulous spiced banana cake with juicy pineapple tidbits, toasty pecans and tangy glaze. It was incredibly moist too and easy to make, requiring only 2 bowls and a wooden spoon. However, I will never again add the liquid ingredients before the sugar as instructed when making the glaze; it was far too thin, even after refrigeration, and the only fix was more icing sugar, which I did not add.

• Praline pecan babka [caramel pecan glaze]

  • Zosia on May 17, 2018

    Seriously decadent babka that does capture the flavour of pecan pralines. The dough was a soft and silky brioche (with such enormous oven spring , I questioned the suggested pan size) that was airy and moist when baked. I reduced the butter in the dough by 41g and the sugar in the filling by 130g.