There are many opinions to be had about the new New York Times paywall—it’s a disaster, it’s the future of journalism, etc. I fully intended to curtail my NYT habit rather than pony up the $15 per month. I can get my new content elsewhere, I thought.
But I had forgotten about the recipes. More specifically, I had forgotten about all the recipes I had bookmarked over the years but not yet tried—and which I could no longer access if I’d hit my 20-article limit. That simply would not do, because I had to make this cake.
And now, with my full NYT access restored, I can confess that I missed it during the weeks that I was, cheaply, holding out. So thank you, cake. Also, thank you for being tart and unusual and delicious.
I should note that I think this cake is far better warm—somehow the warmth activates the pomegranate flavor. So if you’re not eating it right out of the oven, I recommend a few seconds in the microwave to warm it up.
Pomegranate molasses butter cake
From the New York Times
1 stick unsalted butter, softened, plus more for greasing pan
1 1/2 cups flour, plus more for dusting pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons pomegranate molasses, plus 1 teaspoon
3/4 cup granulated sugar, plus 4 teaspoons
3 large eggs
1 cup confectioners’ sugar
6 tablespoons light cream
3/4 cup roughly chopped walnuts or pecans.
Heat oven to 350°F. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
Whisk together confectioners’ sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.