Tuesday, October 5, 2010
I'm sure if you gave my husband truth serum he'd tell you that I have a whole host of annoying habits, but the only one I know of that really really bugs him is when I buy myself presents in the month before my birthday. I was trying REALLY hard to be good this year, and was doing so well until Dorie Greenspan's highly-anticipated book, Around My French Table, was released a month earlier than planned. I tried to ignore it -- added it to my Amazon cart and then deleted it, added it again and deleted it -- but in the end my pointer finger was powerless against the Place Order button. Sorry honey. The good news is that as a recreational baker/wannabe photographer/book collector/clothes lover/handbag hoarder, I've got to be right up there in the top 10 Easiest People In The World To Buy For. The other good news is that we won't have to wait until late October to start enjoying regular dinners out of Around My French Table -- I've already made the gourgeres and the roast chicken for les paresseux -- and they were both fabulous. But to make it up to my hubs for violating the sacrosanct "no self-gifting in the 30 days prior to gift-giving occasion" rule, I figured I better bake him a bundt cake.
As luck would have it, this week's TWD recipe is Double Apple Bundt cake, and the timing of this cake is perfect, as we've finally seen a hint of real fall weather around here. I've made this bundt cake before -- I don't remember exactly why or when -- but I do remember it being delicious. I made a full bundt the first time I made it, but this time, I went with a loaf cake and a dozen mini bundts (because my 5 year old was having a friend over, and 5 year old girls appreciate cute food).
The "double" in this double apple bundt refers to shredded apple and apple butter. The cake also calls for a nice assortment of fall spices (cinnamon, nutmeg, ginger), nuts, and raisins. I did not ice it, and served it our favorite way -- in a domed cake stand on the kitchen island with a knife next to it -- and we helped ourselves to slices and/or mini cakes for several days (this one is a good keeper). The cake has a great texture and hearty fall flavors - definitely a perfect fall snack cake. Our little houseguest chose a mini cake over pancakes for Sunday morning breakfast. This was a hit around here for sure.
Lynne of Honey Muffin chose this week's Double Apple Bundt Cake. Be sure to visit her blog for the recipe. Thanks for a great pick, Lynne!
Posted by Cathy at 9:06 AM