This is going to have to start with an apology, because this cake isn’t new to my dessert rotation. In fact I’ve been baking, caramelizing, artfully swirling, and yes, eating this cake since I was an intern at Martha. Yup, that’s right. I’ve been hoarding this cake, all on my own. For more than half a year.
Truthfully, what’s been keeping this cake off the blog is the fact that it’s best eaten right after assembly, and that as soon as it’s assembled, everyone in sight seems to gobble it up. Cake gone. Empty platter, only. Hence, no photo evidence. And while a written recipe and a cute little story is all well and good, let’s be real. It’s better with photo evidence.
For this cake, you could skip the vanilla bean yogurt just like you could skip the caramelized pears. Because this cake is really perfect sliced, toasted, and spread with honey as is. It’s also good eaten unsliced, by the handful, in a style best known as starving Frenchman with a big baguette. You know, that full-on tearing into a giant loaf of something. Except, this would be me. Not-starving Brooklynite, with a loaf of cake.
Perhaps for civility, I should stick to adding the yogurt and pears. As a bonus, they are really, quite delicious. And pretty. Stacked up like little pear buildings.