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In today's guest post, the magical and marvelous author Sarah Addison Allen shares her love of food and book clubs. She even gives us a cake recipe to try. If anyone wants to make it and bring me a slice, I won't object!

I’m a little obsessed with food. That’s probably no surprise to those of you familiar with my books. I loved researching edible flowers for Garden Spells, and Southern and rural candies for The Sugar Queen. But I probably had the most fun with The Girl Who Chased the Moon. The book takes place in a small North Carolina barbecue town (research that took me to dozens of BBQ restaurants across the state) and one of the main characters specializes in Southern cakes (research that required a lot of baking).

Speaking of food -- and I’m always speaking of food -- I’m continually impressed with how book clubs create food-themed events around the books they read. I have a feature on my website that allows clubs to send photos of their themes, and it’s been a mouth-watering joy to see. To help brainstorm ideas, I’ve included recipes on my site that correspond to each book, and I thought I’d share this one from The Girl Who Chased the Moon. It’s a true Southern favorite, also a favorite of magical baker Julia in the book.

Hummingbird Cake
"Food historians generally cite Mrs. L.H. Wiggin's recipe published in the February 1978 issue of Southern Living magazine (p. 206) as the first printed reference to Hummingbird Cake. Mrs. Wiggins did not offer an explanation of the name. Evidence strongly suggests this cake was popular in the south and known by several different (and equally interesting) names." Foodtimeline.org

• 3 cups all-purpose flour
• 2 cups granulated sugar
• ½ teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 eggs, beaten
• 1 1/4 cups vegetable oil
• 1 ½ teaspoons vanilla extract
• 1 can (8oz) crushed pineapple, well drained
• 1 cup chopped pecans
• 2 cups chopped firm ripe banana

Sift flour, sugar, salt, baking soda and cinnamon together. Add eggs and oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and pecans. Stir in the bananas last. Spoon the batter into three greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes in 350 degree oven, or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting with cream cheese frosting.

Part of a book club question for The Girl Who Chased the Moon asks, “What food is your region or state known for?” Send me an e-mail with your favorite local foods. I’d love to talk food with you!

-- Sara Addison Allen, Author