I’ve been making this cake for a couple of years now and it’s become a family favorite.
But it was only recently that I began to notice the similarities between the original pufferfish cake and the new version that I was eating out.
And if you’re not familiar with this recipe, I suggest you start here.
The original cake, made with a mix of butter and flour, was a little dry and chewy, but the flavor was very enjoyable and filled the house with flavor.
The new version, made of all-purpose flour and butter, is slightly thinner, but still has a lovely buttery flavor that I can’t wait to eat.
(And if you want to know how to make bacon, check out my bacon bacon cake recipe .)
I’ll tell you what else I love about this recipe.
I’ve never had anything like it before.
If you have a small family, I’d recommend pairing this with a sweet or savory cheese sauce to keep things a little sweeter.
And it’s easy to assemble and just as easy to throw together with a little time on the stovetop.
(Plus, you can easily make this into a cake by just whisking together the flour and water in a medium bowl.)
The cake will also be perfect for a weekend brunch party, but I promise you’ll want to serve it at a different time of year.
And I promise it will be delicious as soon as you try it.
Recipe Notes Adapted from My Favorite Things by Martha Stewart Ingredients 1 pound puffball mushrooms, sliced into 1/4-inch thick slices (about 12 mushrooms)