It’s full of natural flavor, and only needs a little salt and pepper to bring it alive. It’s especially good if you have time to make vegetable stock with all of the flavorful vegetable trimmings.
The inspiration from this cake came from Tartine's pumpkin tea cake. I wanted to make a lighter, cake-ier cake, closer to a dessert you'd eat at a dinner party than to a quickbread you'd eat for breakfast. The frosting recipe is based on my idol Dorie Greenspan's Tangy Cream Cheese Frosting.
