Getting Ready for Sugar and Salt!

The bakery called Sugar, on Perdita Street in San Francisco, was first introduced in THE LOST AND FOUND BOOKSHOP. We learn more about this iconic neighborhood institution in SUGAR AND SALT. 

Here is one of my favorite recipes to share, just because you probably have these ingredients on hand. You can be totally creative, adding favorite flavors, using seasonal ingredients, and even turning it into a holiday masterpiece. There’s no way to mess up this cake. It was first shared with me by fellow author and bookseller extraordinaire, Suzanne Selfors. [LINK]

The Cake of a Thousand Faces

½ cup butter (never margarine)
1 cup flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
(optional flavorings: vanilla, almond extract, orange liqueur, amaretto…)

Spread the thick batter into a buttered tart pan. A cake or pie pan or a springform pan would also work.
Now add what you want: blackberries or blueberries, pressed into the top of the tart. For a pear theme, thinly slice very ripe pears and press into the batter in a pretty pattern. You could also try raspberries, apple (sauté first), plum, and peach, sliced almonds.
Bake at 350 degrees. Depending on the size of your pan, it can take anywhere from 35 to 45
minutes. Test the center with a thin blade. Unmold while still warm onto a platter. Glaze with flavored simple syrup, melted apricot jam or marmalade thinned with lemon juice. Dust with powdered sugar. Serve with a generous heart, along with crème fraiche or ice cream.