I sometimes wish that my future self could just pop into my present world just to… you know… say hi, and let me know that everything in the future is going along just swimmingly. That never happens, but maybe I just haven’t given future me enough guidance. With this in mind… here’s a quick letter to future me. Now maybe 48 year old me will get crackin’ on some answers. Slacker.
Dear Future Me,
Hi. How’s it going? You look really pretty in that sweater.
I have a few questions for you. I hope you’ll indulge me.
Are you still unreasonably afraid of spiders? Probably. You know what? That’s ok. That’s what spouses are for… clearing spiders from anywhere that might interfere with you.
Speaking of spouses… do you have one? How’s that going? Awesome. I hope it’s awesome. I hope you two hold hands and take morning walks and go out on dates.
Do you still buy the cheap mascara? Have you been to Italy yet?
Tell me you still wear a little black dress and heels on occasion. Please.
Kids. Do we have Mom hands yet? Oooh, I love Mom hands. I can’t wait to have Mom hands… well I can wait. I’m waiting right this very second and I don’t feel bad. But Mom hands…. I bet we totally have Mom hands.
How do you feel about eggplant? Do you like eggplant yet?
What’s been good? What’s been not so good? Are you livin’ the dream?
Let me know how we are. Send me a sign… maybe a paper airplane with your answers… whatever you need to do.
I’ll be sitting here with a cup of tea and my Spiced Apple Cake waiting to hear from you.
Quick Blurb of Shamelessness
Hi… it’s me, Joy the Baker. I hang out here a lot. So do you. I like that. Thanks.
Last week I was nominated for the Foodbuzz Blog Awards. The Best Baking Blog… go figure. If you’re feeling… votey, you might head on over to Foodbuzz to vote for all the fine folks that are up for an award. Yea? Thanks!
I love this apple cake. LOVE IT! It’s perfectly spiced, full of tart fall apples and moistened with sour cream. I baked my apple cake in an old fashioned tube pan, but I think this recipe is best made in a 8″ or 9″ spring form pan. Bonus! This cake freezes well. I sliced my cake and wrapped up pieces individually to grab as an afternoon snack at work. Spiced Apple Cake with hot tea… a perfect world.
Spiced Apple Cake
from The Sweet Life
2 tart apples (about 1 pound)
2 Tablespoons butter
2 Tablespoons sugar
12 Tablespoons butter, at room temperature
1 cup packed light brown sugar
4 egg yolks, at room temperature
1 3/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon clove
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup plus 1 Tablespoon sour cream
1/4 cup raw sugar (or granulated if you don’t have raw on hand)
Preheat the oven to 350 degrees F and place a rack in the center of the oven. Butter and flour an 8-inch spring form pan and set aside.
To sautee the apples: peel, core and dice the apples into 1/4-inch cubes. Melt the butter in a saute pan over medium heat until butter beings to bubble. Add the diced apples and cook for one minute, stirring with a wooden spoon. Add the sugar and continue to cook for 2 minutes. Turn the heat to low and cook the apples, uncovered for 4-5 minutes until they are softened. Remove from heat and allow to cool. You’ll only use the sauteed apples for the recipe so you can discard any liquids that may have accumulated.
To make the cake: cream the butter, sugar and spices in a stand mixer fit with a paddle attachment until light in color and fluffy. This may take 6 to 8 minutes. Stop the mixer occasionally, to scrape down the sides of the bowl and continue beating until mixture is light and fluffy.
Add the egg yolks one at a time and continue beating until fluffy and glossy.
Measure out the flour, salt, baking powder and baking soda. With the mixer set on low speed, add half of the dry ingredients to the batter. Mix until no flour streaks remain. Add the sour cream all at once and incorporate. Add the rest of the dry ingredients and mix until no traces remain. Fold in the cooked apples with a rubber spatula. The cake batter will be thick.
Spread the cake batter into the prepared pan and distribute evenly. Take a knife and run it in a singular circular motion through the batter 1-inch from the edge of the pan. This will help the cake to rise evenly. Sprinkle the cake with the raw or granulated sugar and bake for 60- 70 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool for 10 minutes before removing the sides of the spring form pan.