3/4 stick (6 tabl) butter cold unsalted , cut into; tablespoon pieces
plus butter additional for greasing
1 qt huckleberries
1/3 cup packed light brown sugar
1 teaspoon fresh lemon juice
1/2 cup coarsely chopped pecans (1 3/4 oz)
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
3/4 cup whole milk
You may want to double this recipe the apple-walnut topping and whipped
cream make these cakes disappear fast.
Special equipment: a muffin pan with 6 (1-cup) muffin cups
Accompaniment: lightly sweetened whipped cream
Put oven rack in upper third of oven and preheat oven to 425°F. Butter
muffin cups.
Heat 2 tablespoons butter in a 12-inch heavy skillet over moderate heat
until foam subsides, then add huckleberries brown sugar, and lemon juice,
stirring occasionally, until liquid is reduced to a glaze, 5 to 6 minutes.
Stir in pecans and divide huckleberry mixture among muffin cups.
Pulse together flour, cornmeal, granulated sugar, baking powder, and salt
in a food processor until combined. Add remaining 4 tablespoons butter and
pulse until mixture resembles coarse meal with some small (roughly
pea-size) butter lumps.
Whisk together egg and milk in a large bowl. Add flour mixture and whisk
until just combined.
Divide batter among muffin cups and bake until golden and a wooden pick or
skewer inserted into center of a cake comes out clean, 15 to 20 minutes.
Run a paring knife around edge of each cake to loosen. Invert rack over
muffin cups, then invert cakes onto rack. Serve warm with a dollop of
whipped cream.
Contributor: Burning Tree Native Grill
Yield: makes 6 serving
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