Hi everyone, and greeting from my home kitchen! I wanted to share a recipe with you which, for my family, is a definite comfort food. I have made this cake using so many variations on the ingredients that I thought it would be the perfect recipe to share, because we are certainly all having to get creative in both the kitchen and our lives right now! Feel free to use different combinations of flours, different fruits, different extracts, or even throw in a handful of nuts.
Photo: Katia Dermott
But before we begin, I’d like to give a shout out to all of our local farms keeping their farm stands open! I had the good fortune to help my husband make a delivery of Thirty Acre Farm sauerkraut to The Milkhouse Farm & Dairy in Monmouth last weekend. While I was there, I bought a gallon of yogurt, fresh milk, chicken and duck eggs, as well as an assortment of frozen beef and pork. You can always call your local farmers to ask if they are open and what their hours are. Most farmers’ markets have websites listing names and contacts of their vendors, as well.
Now. Onto our recipe (this is a great project to do with your kids, too, by the way—I had the assistance of my 11 year-old daughter, Nina, and my oldest daughter, Katia, who is an art student at MECA in Portland…she’s the one behind the camera).