More adventures in desserts. This recipe was from the Cupcakes! cookbook. Since I didn’t have jumbo muffin tins, I used a bundt cake form instead. The texture was great – extremely moist , just as advertised. The brown sugar glaze with just a drop of heavy cream on top was perfect. I wish the figs hadn’t stuck together quite so much, but all in all, for a non-chocolate dessert, it was delish.
I made it to go with a vegetarian ratatouille from the Moosewood Restaurant Celebrates cookbook. That also turned out really well, but I do think next time I could use more tomatoes in it.