Fresh milling makes for another incredible improvement
As part of our never-ending work to make more flavorful and more traditional food, a few years ago the Bakehouse began using rye flour from the remarkable Janie’s Mill in Illinois in our Bumble Honey Coffee Cake. What has long been really good is now beyond terrific! It’s got a big, round, wonderful flavor; an exceptionally moist texture; and a lovely, long finish.
Eating honey is, of course, a customary Jewish way to ring in a sweet New Year, and this honey cake is one of my favorite ways to elevate my own honey experience. This year’s is truly the best batch I can remember us making. Since we only have the Bumble Honey Coffee Cake but once a year here, now’s the time to take advantage of the Bakehouse’s good work. It’s just out for the holidays, so order soon!
Honey cake at the Bakehouse is made from a long list of luscious ingredients, including a healthy helping of dark and delicious buckwheat honey, which has a big, bold, mysteriously fruity flavor. Add in the freshly milled rye flour, sugar, freshly cracked eggs, golden raisins, toasted almonds, fresh orange and lemon zest, ground cinnamon, cloves, ginger, nutmeg, and some freshly brewed black tea, and your New Year is sure to be off to a good start.
Amy Emberling, co-managing partner at the Bakehouse, says of the cake, “I think it’s an overlooked winner—complex layering of flavors, an interesting and subtle version of gingerbread. I love the ingredient list.” It’s great after dinner, or, to start the day, have a slice for breakfast. The cake’s well-rounded, softly spicy flavor would be fantastic with a cup of that great Tree Town Blend we’re brewing this month (see below). It’s terrific with Zingerman’s Coffee Gelato as well, or you can toast it and serve it with a little Zingerman’s Cream Cheese to start your morning off right. It’s excellent, too, with apricot jam on the side, or sliced and pan-fried in a bit of Vermont Creamery Cultured Butter.
