I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Honey Raspberry Cake

Honey Raspberry CakeRaspberry season is short, and it’s a little hard to find locally grown berries around here. A farmer at the market once told me they were just too labor intensive for him to make much of a profit. When I find them grown here, I jump at the chance. I love to eat them over yogurt with a drizzle of honey, but with a real abundance I like to bake. So I translated that idea into a lovely cake that can be served for breakfast, or as a dessert with a scoop of vanilla ice cream or some sweetened whipped cream

What I particularly love about his cake is that it truly tastes of honey. And there is quite a bit of honey in it to make that happen. I often find baking with honey produces sweetness, but the flavor of the honey just sort of melds into the whole. Not so this cake – it has a very honey forward, with the lovely burst of raspberries throughout. The honey glaze puts the honey front and center again, so use a good, local harvested honey, one with a nice floral undertone if you can find it.

Honey Raspberry Cake
Serves 12
Print
For the Cake
  1. 1 cup (2 sticks) unsalted butter, softened
  2. 2 cups honey
  3. 2 teaspoons vanilla
  4. zest from one lemon
  5. 6 large eggs
  6. 2 cups whole wheat flour
  7. 2 cups all-purpose flour
  8. ½ teaspoon baking soda
  9. ½ teaspoon kosher salt
  10. 1 cup plain yogurt (not Greek)
  11. 2 cups fresh raspberries
For the Glaze
  1. 2 Tablespoons honey
  2. 2 Tablespoons milk
  3. 1 cup confectioners’ sugar
Instructions
  1. Preheat the oven to 350°. Spray a 10 –inch tube pan or a 12 – cup bundt pan with cooking spray (I like Baker’s Joy).
  2. Beat the butter and honey together in the bowl of a stand mixer at medium low until the mixture is smooth and pale in color, almost white, about 3 minutes. Beat in the vanilla and lemon zest. Add the eggs, one at a time, beating well after each addition. The mixture may look curdled- don’t worry, it will smooth out.
  3. Beat in the flours, baking soda and salt, one cup at a time, alternating with the yogurt, until the batter is smooth and thoroughly combined. Gently fold in 1 ½ cups of the raspberries using a spatula. Place several of the remaining berries in the bottom of the prepared pan, the spoon the batter over them. Spread the batter out evenly to fill the pan, then press the remaining raspberries into the top of the batter.
  4. Bale for 45 – 50 minutes until the cake pulls away from the sides of the pan and a tester inserted in the center comes out clean. Cool in the pan set on a rack for 10 minutes, then invert onto a serving platter.
For the Glaze
  1. Beat the milk and honey together in a medium bowl, then add the confectioners’ sugar until you have a spoonable glaze. Drizzle the glaze over the cake, creating an even layer on the top with which attractively drips down the sides.
The Runaway Spoon http://therunawayspoon.com/blog/

Beer Shrimp Boil with Beer Sauce and Homemade Shrimp Boil Spice

Beer Shrimp Boil

[…]

Strawberry Rosemary Muffins with Strawberry Rosemary Butter

Strawberry Rosemary Muffins with Strawberry Rosemary Butter

In the kitchen, excess is often the mother of invention and this recipe is a perfect example of that principle. I went overboard buying fresh strawberries, and decided to bake them into something delicious before the overflow went bad. I hadn’t made muffins in awhile, so that seemed like a good idea. As I […]

Fresh Strawberry and Cream Pudding

Fresh Strawberry and Cream Pudding

A few years ago, I created a Peach Bourbon Buttermilk Pudding to serve to some guests, solely because it was peach season and I had recently acquired some pretty glass vessels that just needed to be used. Now that strawberry season is in full swing, I found myself with some extra berries after a jam […]

Queso Fundido Soup

Queso Fundido Soup

Cinco de Mayo approaches and with it, thoughts of the completely Americanized restaurant specialty, queso, or cheese dip as we used to call it. I, and pretty much anyone from in Memphis, grew up on a thin, cold cheese dip created by the area’s first Mexican restaurant. It is still a favorite and available at […]

Chocolate Dutch Baby with Vanilla Roasted Strawberries

Chocolate Dutch Baby with Vanilla Roasted Strawberries

It is hard not to want to eat something called a Dutch Baby. It’s such a sweet and inviting name. The puffy oven pancakes have experienced something of a renaissance in the last few years, with lots of recipes showing up on the internet for sweet and savory versions with all sorts of flavorings and […]

Buttermilk Brownies with Bourbon Caramel Frosting

Buttermilk Brownies with Bourbon Caramel Frosting

[…]

Country Ham Wrapped Stuffed Chicken with Green Onion Gravy

Country Ham Wrapped Stuffed Chicken with Green Onion Gravy

Country ham is an important family memory for me. It was always part of any celebration at my grandparents’ home in middle Tennessee and the leftovers of a big ham were an ongoing treat. Mostly though, we enjoyed it just as slices off the whole ham, sometimes tucked into beaten biscuits or as leftovers on […]

Buttermilk Grits with Bacon Gravy

Buttermilk Grits with Bacon Gravy

I have combined in this recipe three of my favorite Southern ingredients. Flavor-packed, stone ground corn grits, creamy, sharp buttermilk and, of course, bacon. The trifecta of flavor elevates the simplicity of each ingredient to a new, sophisticated level. Buttermilk adds an elusive edge of tang and the smoky bacon plays off it beautifully. Another […]

Celery Seed Chicken

Celery Seed Chicken

I spend the vast majority of my time working out recipes – devising, experimenting, cooking, refining, writing. And I have a lot of failures, or at least misfires. I have as many kitchen disasters as anyone, if fact, probably more because I cook more than many. But every once in awhile, a kitchen hiccup becomes […]