Recently, I served this Pawpaw Spicebush Cake - coffee-cake style, with spicebush-pecan streusel - after a plant walk at the Queens Country Farm Museum, a small but remarkably rural-looking farm in the heart of Queens. Because I needed to feed about 16 people I double my recipe and baked it in a big rectangular pan. It worked!
The pawpaw purée for the recipe was from my frozen stash, circa September 2024. The pulp freezes beautifully, and I keep it in half-cup portions for later baking or ice
cream.
And in case you are in doubt, we're talking the native American fruit, Asimina triloba, a custard apple relative, not papaya, which is also called pawpaw in countries with Commonwealth ties, past or present.
And pawpaw season is coming. And the hunt will be on.
This recipe is in the pawapw chapter of Forage, Harvest, Feast (of course). The streusel in the original is for hazelnuts, but I think pecans work very well indeed.
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