Weekday Rambling + Easy Apple Cake

I'm having a Julia Child moment and I'm tired of apple-cinnamon. Apples have other flavor friends, too.

Hello friends! I finally caved in and baked with fall fruit. But first, some rambling.

I've been on a huge Julia Child kick lately. I watched The Julia Child Challenge, then read My Life in France, and watched the recent documentary, Julia. After that binge, I got hooked on old episodes of The French Chef on YouTube. Julia made a such a lasting impression on how and what we cook (and bake). I yearn for giant rolling pin, a huge whisk, and a copper bowl. Just watch her make meringue by hand. Her intelligence, energy, and sheer strength inspires me. J'adore.

Of course it's Great British Baking Show season, but there's also the absolutely charming version from up north: the Great Canadian Baking Show. It's just as charming as the original. One of the challenges this season tasked the bakers to make their signature cornbread. My kind of show! (I think you have to be in Canada to watch...or get a VPN.)

Currently Reading:

• Bake Your Heart Out: Foolproof Recipes to Level Up Your Home Baking, by Dan Langan I've used a bunch of Dan's recipes before: they always work and are surprisingly simple. His whipped cream frosting is my go-to when you want a stable, fluffy, and not-too-sweet topping. Dan crammed his book full of absolutely classic, picture-perfect recipes.

• Love is a Pink Cake, by Claire Ptak

• Delectable: Sweet & Savory Baking, by Claudia Fleming

• I just finished a very fun book by two of my great friends, Mary Winn Heider and Chad Sell. The Stupendous Switcheroo is a middle-grade book (yes, for the young people) and a rousing mash-up of a graphic novel and regular novel about a boy who has "new powers every 24 hours." Congrats to my friends on their new book!

Anyway, here's a really easy, tasty, yet sophisticated apple cake recipe. Sometimes I get bored of the apple-cinnamon combination and want to switch things up. This apple-almond number really hits the spot.

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Apple and Almond Cake

I posted a photo of this cake the other day and so many people asked for the recipe. So here it is. I developed it for the fine folks at Janie's Mill, and they've just put it on their website!

Durum wheat makes me think of pasta, which makes me think of Italy, which makes me think of olive oil. Janie's Mill's sifted durum flour gives this stir-together cake a deeply golden hue and a complex flavor for such a simple bake. (Yes, you can use regular old all-purpose flour, if you must.) Look for a high-quality olive oil with buttery and fruity undertones.

Instead of the predictable apple-cinnamon combination, I use almond, vanilla, and a bit of lemon zest to give this cake an Italian vibe. Use a firm apple that has a sweet-tart balance like Mutsu, Honeycrisp, or Pink Lady.

2 medium apples

120 g (1 cup) Janie's Mill sifted durum flour (or all-purpose flour)

50 g (1/2 cup) almond flour

1 teaspoon baking powder

120 g (1/2 cup + 1 Tablespoon) sugar

Zest of 1 large lemon

2 large eggs

1/2 teaspoon kosher salt

1/4 teaspoon almond extract

1 teaspoon vanilla extract

100 g (1/2 cup) extra virgin olive oil

56 g (1/4 cup) milk, any type

2 Tablespoons coarse turbinado sugar (or granulated sugar)

45 g (1/3 cup) sliced almonds

Heat the oven to 350F with a rack in the middle of the even. Spray or butter an 8-inch round springform pan (or cake pan), and line the bottom with parchment paper.

Peel the apples, then cut of the “cheek” of off each apple by slicing to each side of the core. Slice each cheek into thin slices, but keep the sliced apple cheeks together. Cut the remaining bits of apple (off of the side) from the core and chop them into about 1/4-inch dice. (Does this apple-chopping instruction make sense? If not, DM me on Instagram or comment on this post.)

In a medium mixing bowl, sift together the durum flour, almond flour, and baking powder, then whisk to combine.  In a large mixing bowl, combine sugar and lemon zest. Rub the zest into the sugar with your fingers to release the lemon flavor. Add the eggs and salt and whisk until it lightens in color, about 1 minute. Add the olive oil, vanilla extract, almond extract, and whisk to emulsify, about 30 seconds. Add half of the dry ingredients and whisk just until most of the flour is incorporated. Then add half of the milk and whisk again. Add the remaining flour and milk, then whisk just until there are no lumps of flour. Fold in the chopped apples (not the sliced ones!). Pour the batter into the prepared pan.

Lightly fan out the sliced apples, and then lift them and set them onto the top of the batter. (I use a pie server or fish spatula for this task.) Sprinkle the turbinado sugar and sliced almonds evenly over the cake.

Bake the cake at 350F for about 36-42 minutes, until the cake springs back when touched in the center and a cake tester comes out with only a few crumbs attached.

Let the cake cool for 15 minutes. Loosen the sides of the cake by running an offset spatula or butter knife around the outside of the cake then remove the sides of the springform pan. Carefully place the cake onto the serving platter and let cool completely.

Serve this cake plain, with whipped cream, or some honey-sweetened Greek yogurt.

If you make this cake, let me know!

Happy Baking,
Martin