When the esteemed pastry chef Martha Foose relocated from her native Mississippi Delta to the city of Hattiesburg to open a bakery, she reveled in a new crop of local growers to inform her classic and Southern-inspired desserts. This sweet, simple offering is no exception. “We are lucky enough to have a couple of family-run dairies in our area,” she says of the milk that lends the cake its rich flavor and moist crumb. “Our beekeeper friends keep us supplied with honey collected from the gorgeous peach tree blossoms and blackberry blooms raised in the rolling hills down here in Mississippi’s Pine Belt.”
Wherever you source your milk, she recommends making it full fat and giving it a good shake before measuring. For a finishing touch, add a drizzle of local honey, a sprinkle of edible flowers, and dollops of whipped heavy cream.