Inspired by the Korean treat hodu-gwaja, these snack cakes can be baked in a trusty, run-of-the-mill muffin pan
Fall is, hands-down, my favorite time of year. When I feel the first inklings of a chill in the air, I gladly replace iced Americanos with steaming oat milk cappuccinos, exchange tossed salads for hearty roasted vegetables, and dig into my box of warming spices. Although classic, dependable fall flavors like apple and pumpkin often get the spotlight in the baking world, I’ve found that red bean paste, with its mellow sweetness and earthy creaminess, has just as much potential to shine during this season.
For October’s cake installment, I developed a batch of muffin-shaped, red bean-filled cakes as a nod to a hodu-gwaja, a Korean treat that translates as “walnut cake/cookie.” The soft, bite-size balls are filled with walnuts and red bean paste, and dangerously easy to eat in … Read more