Zoë François, the renowned American cake baker and author of "Zoë Bakes Cakes," has made a name for herself with her expertise in artisan bread, pizza, flatbread, holiday breads, and gluten-free breads. Despite her French-sounding name, she's all about American sweets. Growing up in a commune where sugar was a rarity, her first encounter with Twinkies sparked a lifelong passion for baking. From selling homemade cookies in college to decorating cakes at Ben & Jerry’s, Zoë's journey has been one of sweet discoveries.
Similarly, during my college days, I found myself scooping ice cream at a bustling shop. The challenges were plenty, from dealing with muscle strain to customers trying to stretch a single scoop into a super-sized one without paying extra. Then there were those who paid with an avalanche of pennies and dimes, making it a sticky situation indeed.
Now, about my response to those penny-paying patrons – perhaps it was a tad cheeky. Holding their ice cream cone while they painstakingly counted out each coin may have been a gentle nudge to practice patience and kindness. Another colleague had her own way of dealing with rude customers, ensuring their ice cream cones had a precarious balance that often ended in a sweet surprise on the sidewalk.
In the end, it all comes down to a simple lesson: treat those who serve you food with kindness and respect. After all, a little sweetness goes a long way – both in cakes and in life.
Zoë's warmth and approachability shine through in her TV show, which has garnered her a loyal following. Her down-to-earth nature is mirrored in her book, where she starts off with recipes for Basic Cakes, perfect for anyone looking to hone their baking skills. From a classic Marble Cake to a zesty Lemon Curd Pound Cake adorned with homemade candied lemon slices, these recipes are sure to delight.
For those seeking a little indulgence, Zoë offers recipes for Soaked Cakes, like the Semolina-Walnut Cake infused with orange blossom and a decadent Cinco Leches cake, a twist on the classic Tres Leches. As you progress through the chapters, you'll find yourself exploring layered and rolled cakes, with tantalizing options such as the Chocolate Peanut Butter Cake featuring layers of Devil’s Food Cake, peanut buttercream, and dark chocolate ganache.
But it's not all about extravagance; Zoë also presents elegant yet approachable creations like the tahini and halvah Bûche de Noël, perfect for celebrating the holiday season. And let's not forget the show-stopping Hot Chocolate Layer Cake gracing the cover, adorned with toasted marshmallows. With such enticing recipes, it's hard not to want to try them all!
Drawing from her experience as a baking instructor, Zoë ensures that "Zoë Bakes Cakes" is filled with helpful step-by-step photos. However, some recipes, like the Blueberry Muffin Cake, are so straightforward that they practically bake themselves. This delightful creation features a buttery almond cake base generously studded with fresh blueberries and finished with a delectable streusel-like topping. It's the kind of treat that's perfect for starting your day with a smile or enjoying as a satisfying afternoon snack.
In France, finding fresh blueberries can be a bit of a treasure hunt. When you do stumble upon them, they often come in small, somewhat forlorn clamshell packages, with only a handful of berries inside. However, during a visit to the bustling market in Olonzac, nestled in the Languedoc region, I struck blueberry gold. Amongst the stalls of dedicated producers offering their homegrown fruits, vegetables, cheeses, and artisanal delights, I discovered a few baskets of locally grown blueberries.
As someone with a New England upbringing, I've had my fair share of blueberries, but these were truly exceptional – bursting with flavor and sweetness that seemed to capture the essence of summer. Unfortunately, my hopes of replenishing my stock were dashed when I returned the following week to find the vendor had embarked on his own well-deserved summer break.
For those who find themselves in a similar predicament, fret not! Frozen blueberries make a perfect substitute in recipes like this. While they may lack the charm of their fresh counterparts, they still contribute their delightful flavor and juiciness to dishes like this Blueberry Muffin Cake.
When it comes to the age-old debate of muffin versus cake, this delightful creation settles the score once and for all. With this muffin cake, there's no need to choose – you get to enjoy the best of both worlds in one delicious treat!
Blueberry Muffin Cake :
Recipe Inspired by Zoë Bakes Cakes by Zoë François
Blueberry Cornmeal Breakfast Cake
Ingredients:
For the cake:
- - 1 cup (130g) all-purpose flour
- - 1 cup (200g) sugar
- - 1/2 cup (60g) almond flour
- - 1/4 cup (40g) cornmeal (or whole-wheat/all-purpose flour)
- - 1 teaspoon baking powder
- - 1/4 teaspoon salt
- - 10 tablespoons (5 ounces, 140g) unsalted butter, cubed, at room temperature
- - 2 large eggs, at room temperature
- - 1/2 cup (125ml) whole milk, at room temperature
- - 1 teaspoon vanilla extract
- - Zest of one lemon
- - 2 cups (330g) fresh blueberries (or frozen, see note in instructions)
For the topping:
- - 1/2 cup (60g) chopped walnuts or pecans (untoasted)
- - 3 tablespoons sugar
- - 1/2 teaspoon ground cinnamon
- - Pinch of kosher or sea salt
- - 2 tablespoons (1 ounce, 30g) unsalted butter, cut into 8 pieces
Instructions:
1. Preheat the oven to 375ºF (190ºC). Butter an 8-inch (20cm) cake pan and line the bottom with parchment paper.
2. In a bowl, mix together the all-purpose flour, sugar, almond flour, cornmeal (or substitute), baking powder, and salt.
3. Using a stand mixer with the paddle attachment or by hand, incorporate the cubed butter into the dry ingredients until it resembles coarse crumbs.
4. Add the eggs, milk, vanilla extract, and lemon zest. Mix until the batter is smooth, but avoid overmixing.
5. Spread the batter into the prepared pan and top it with blueberries. Lightly swirl the blueberries into the batter.
6. Bake for about 45 minutes or until the top is golden brown.
7. Meanwhile, prepare the topping by mixing together the chopped nuts, sugar, cinnamon, and salt.
8. After the initial baking time, sprinkle the topping over the cake and place the butter pieces evenly on top. Continue baking for an additional 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely in the pan before removing and serving.
Serve the cake on its own or with yogurt, ice cream, or whipped cream.
Enjoy your delicious Blueberry Cornmeal Breakfast Cake!
