When Annamarie invites me to her home for cake, I drop everything. I know the cake will be sublime, and her recipe well-tested and flawless; she spares no detail to assure you won’t fumble. The finest cakes are often the centerpiece of celebrations, so it’s critical that the recipe be well-organized and easy to follow.
Annamarie tells me this is a sturdy cake, travels well and serves up to 20 guests. The following recipe makes a 9-inch round cake. It may also be made in a sheet pan, then sliced into rectangles for layering, or the recipe doubled and baked in 12-inch cake pans to serve a large crowd. She plans to make the cake layers in four, half-sheet pans for a graduation party soon.
Annamarie waited tables at The Earle restaurant in downtown Ann Arbor in the late 70′s and early 80′s. Two popular desserts were a cassata and a poppy seed cake, and she says this Chocolate-Poppy Seed Cake tastes like a combination of the two.
“It’s another tried and true recipe that has become a favorite of many people. My son, in particular, loves this cake. We both agree that the filling is culinary genius!”
Happy Fourth! If the day finds you late to the table with minimum of time to cook, and you’re scrambling to come up with a festive celebratory dish, I have a suggestion: Skip the following recipe, purchase a boxed cake mix, canned white icing, blueberries and strawberries, and this celebratory cake can be out the … Full recipe post »
I think I’ve stumbled upon the best ice cream I’ve ever eaten in my life; I must send this recipe to Ben & Jerry. Seriously, when I crumbled the pistachio baklava (scratch made from the Mediterranean Market on Ellsworth) into the pistachio ice cream (made with my Krups ice cream/sorbet machine), I could hear the flutter of angel wings. I served … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. And the dinnerFeeds - well - they
are my story. More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...