Cake and Spoon
Southern-Style Apple Walnut Cake with a Toffee Glaze
Carrot Cake with fresh Pineapple and Pecans filled and iced with Cream Cheese Buttercream
Bourbon Banana Pudding Pie
Texas Pecan Pie
First discovered as the provider of decadent desserts at Franklin Barbecue, the punched up semifreddo-style pudding pie far better than any of the smoked meats per my palate, it was with gluttonous delight and good fortune that I again encountered Melissa Brinckmann’s superlative locally sourced cakes, pies, cookies, and scones en route to my car after brunch at Lambert’s. At five years old still without brick and mortar, instead opting to keep it simple and fresh at several local restaurants and markets such as Saturday’s Sustainable Food Center Downtown Market it was to a wide variety of items and a friendly clerk happy to tell Cake and Spoon’s tale that I was greeted and simply asking her what was “best” after a ten minute chat my attention was directed to a trio, the flaky crusted caramelized pecan pie I’d already swooned for at Franklin and two cakes just as good. Admittedly full after a heavy day of eating thus far but unable to resist a bite…or six…after snapping photos it was with the dense apple cake that I began, a just-set pudding texture greeting me with soft apples and plenty of cinnamon set against nuts with brown sugar, and saving the rest for later – even better gently warmed – I turned attention to the carrot cake, a supple crumb laced with texture and spice divided to layers by cloudlike buttercream, the cream cheese tang proving an ample foil to the natural sweetness of pineapple.
