Brown Butter Cornmeal Cake
At the popular Radio Bakery in Brooklyn, a version of this unassuming brown butter cake, based on the classic French financier, sits among the fruit-forward stunners. The chef Kelly Mencin uses farmer-ground coarse cornmeal in place of the traditional ground almond, then scooped into individual portions, sprinkled with turbinado sugar and baked. The result is a perfect combination of salty-sweet that’s tender, chewy and nutty all at once. Made in a skillet here, it retains the depth of browned butter, crispiness of cornmeal and the caramelized crunch of sugar. Cherries are added for their tartness and fleshy juiciness; fresh or frozen sour Bing or dark sweet cherries will work, depending on the season. This lively bake is a commitment that won't disappoint: Enjoy slices warm or room temperature, alongside cool, soft whipped cream or topped with a scoop of your favorite ice cream. Yewande Komolafe
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