This month makes this blog one year old!! I started it with no direction and no set rules, well rules are for losers and over achievers; I am none. I like to do what comes to my ever wavering mind. I started by making all kinds of recipes but over the course of this year I have found my passions and have a little bit more zeal in how I envision this blog to move forward. I want to take it to a level where it speaks about me and my fervor. Trends are for followers and I for once have never followed a rule in my life and believe in creating my own set of rules. I am blessed and ever grateful to, people around me who support me in every way they can.
This journey has opened up oodles of opportunities and also treasured friendships along the way. Blogging has brought me some invaluable pleasures and helped me in self discovering my own strengths and weaknesses. It brings joy when people celebrate their special occasions with my cakes, it puts meaning to what I do and makes it worthwhile. With new year and little bit of more experience in baking I hope to create more recipes featuring bolder flavors and discovering some new culture through it. Let’s just say I am holding on to my roots of being Indian and hoping to bake with some audacious and fearless flavor combinations.
I started baking about 7 years ago, using boxed cake mixes and refrigerated cookie dough, I have come a long way but still plenty to learn. I find it immensely relaxing and gives me a sense of satisfaction. I find myself happy and a satisfied person when I bake and for me it is intoxicating. I am looking forward to new year of this blog with people who have stayed with me till now and would love a feedback of what different they would like to see in this space, which is like my abode.
This cake was for a photography contest by New York Times, food editor Melissa Clark for an additional recipe booklet that will go out with pre order of her new cookbook Dinner. It’s a super simple recipe and perfect for someone who has never baked a cake from scratch or a box mix. Use a baking apple (use this guide), I used a Pink Lady. Cake has a beautiful texture and stays good for few days which is great for me.
Recipe by Melissa Clark
Serves 8 to 10
- 280 grams/ 1 large apple, peeled
- 200 grams/ 1 cup granulated sugar
- 160 grams/ 2/3 cup buttermilk
- 3 large eggs, room temperature
- 1 tablespoon brandy or rum (optional)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon grated lemon zest
- 210 grams/ 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 113 grams/ 1/2 cup/ 1 stick unsalted butter, melted and cooled
- 110/ 1 cup confectioners’ sugar
- 2 tablespoons
- Preheat oven to 350°F and prepare a 8 1/2 by 4 1/2-inch loaf pan, set aside.
- Quarter and core the apple. Chop three quarters into ½ inch cubes and remaining into 6 slices for the top of cake. Arrange the slices in loaf pan (see photo), set aside.
- In a large mixing bowl, whisk together sugar, buttermilk, eggs, brandy, vanilla and zest. Sift all purpose flour, baking powder, baking soda, salt and nutmeg over buttermilk mix. Whisk as lightly as could, don’t overmix.
- Fold in melted butter and cubed apples. Pour the mix into prepared loaf pan and bake for 50 to 60 minutes, until toothpick comes out clean.
- Cool in pan for 10 minutes, run a knife around edges and invert on a cooling rack. Cool completely.
- Whisk together sugar and buttermilk, pour over cooled cake and let it set.