With plans for Easter brunch in the making, a breakfast cake as pretty and tasty as “Cinnamon Pull Aparts” would definitely be a crowd pleaser, as would some of those little French cakes, known as “financiers.” While they may appear complicated to prepare, armed with the right pan, including these lovely indulgences on your holiday menu is easier than it may appear. From a delicious recipe supplied by Nordic Ware, one that includes a praline-like filling for swirling into the cake, Nordic Ware’s deeply detailed Cinnamon Bun Pull-Apart Pan produces an eight-sectioned pull apart cake, that once glazed and topped with nuts, is every bit as satisfying as traditionally made cinnamon rolls, minus all the work. Equally easy to fashion, are financiers. Historically made in rectangle shaped molds to resemble gold bars, the recipe here for pistachio rich financiers can be made in a mini muffin tin or madeleine pan. Part cookie/part cake, financiers have a crispy edge and a tender, yet dense center, thanks to its browned-butter base and the almond flour in the batter. Retailers of the Cinnamon Pull-Apart Pan may be found by visiting Nordic Ware at www.nordicware.com and sellers specializing in cook’s tools and equipment will carry madeleine pans. (I like the nonstick kind.) Of course, specialized baking pans are by no means necessary. But, if you want to achieve the kind of results you see here, they surely are worth considering.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.