We’re the University of California Food Observer, so you know that we’re based in the Golden State. California is a large and diverse place in all ways, including weather-wise. The weather forecast here for the weekend is certainly going to be far, far easier to bear than in much of the rest of the country.
Here’s a cake recipe that we hope warms you up, and that you can readily make using your crockpot. It’s from Christina Tosi, who is the pastry chef and an owner of Momofuku Milk Bar (@momomilkbar). It is rated “easy,” and takes four to six hours to complete. From the stellar folks at the New York Times:
Off the clock, though, her cooking runs to inspired simplicity, as in this simple, tangy, slightly-caramelized at the edges slow-cooker cake, a version of which appears in her forthcoming cookbook from Clarkson Potter, “Milk Bar Life.”