Skip to main content

Simple Things - Umbrella Apple Cake

Sometimes you just have to sit back and appreciate the simple things: a glass of tangy-sweet iced lemonade on a boiling summer afternoon; a perfectly-saccharine wedge from a drum-thumped watermelon;  incredibly ripe California nectarine juice dripping down your chin as you take a giant bite...

It is easy to get lost in our lives and forget to notice the simple things. Easy to eat, drink, live, without really even noticing it at all. There are bills to pay, after all. People to worry about, grass to mow, jobs to do, kids to wrangle, and well, this list could go on and on. The struggles distract us from what could be so pure and simple - love and life, happiness and peace. However, without the sour, sweet would be nothing notable, I suppose. We need occasional discord to understand the glory of harmony. I know it, but it doesn't mean I like it. 

I want to share something simple, spectacular, and glorious with you, because life can just suck sometimes. No matter how much life pours, this cake is like an umbrella of goodness, simplicity, bounty. I just really like this cake, and I know you will too. 

This is my Umbrella Apple Cake. I don't have a picture as of yet, since it never lasts long enough for me to take one. I will work on that...

For the cake:
1 and 1/4 cup All Purpose Flour
1/2 cup sugar
2 teaspoons ground cinnamon                       
pinch of salt
1 teaspoon baking powder
3/4 cup whole milk
1/3 cup Canola oil
1 egg
1 Granny Smith apple, peeled, cored and thinly sliced

For the topping:
5 1/2 tablespoons(80gr) unsalted butter, at room temperature
1/2 cup sugar
1 egg
1 teaspoon vanilla extra 

Prepare the cake:
Preheat the oven to 350F. Spray the inside of a 9-inch round baking pan. In large mixing bowl, whisk together the flour, sugar, cinnamon, salt and baking powder. Reserve. In another large bowl, whisk together the milk, oil and egg until just blended.
Slowly pour the liquids over the dry ingredients, whisking well to make sure that everything is well incorporated, about 40 to 50 strokes.
Pour the batter into the prepared pan and arrange the apple slices on top in a circular pattern.
Prepare the topping:
In a medium bowl, whisk together the butter and sugar until fluffy. Add the egg and the vanilla extract and whisk until smooth. Reserve

Bake the cake in the oven for 12-14 minutes. Remove the cake from the oven and spread the creamy butter topping over the top. Bake an additional 25-30 minutes or until it springs back when gently touched.


Trish Wallace said…
Sounds heavenly!!!!
Anonymous said…
I have a very similar recipe that was passed down from my husband’s family. It is delicious. I substitute the oil with applesauce to make the cake a little healthier, if that can even be done. At least I fool myself into thinking it is. Anyways, I rarely bake, but I remember this cake being amazingly delicious.


Popular posts from this blog

Beware of Trader Joe's Imported Penne Pasta - Stow-Aways on Board

Prepare to be grossed out - yes, I know Halloween is over. This is serious. I do this for public health reasons, and because it made me want to swear off pasta and Trader Joe's for a long long long time. Doesn't that suck? Yes, yes it does.

A few days ago I made a sauce for pasta and grabbed the package of Trader Joe's Imported form Italy Penne. The water had not boiled yet, so I put down the package and then I noticed something moving. Black and moving. Lots of black and moving and some dead, black and not moving.

The completely sealed pasta bag crawled with who knows what kind of little black bugs (see picture below and fill me in if you know), made me lose my appetite. I got out my camera and shot these pictures, but the pre-flash made many of them hide (guess they don't like bright light).
I am sooo thankful that I hadn't just opened the package and poured the contents into the boiling water - how many times had I done that...not looked at pasta before pouring…

321 Dough - Multi-Purpose Recipe, Repost of Recipe

For anyone who is interested in my 321 Super Secret Dough, here is the recipe. I hope you all try it! It only has six simple ingredients and takes minutes to make. This dough can be transformed into homemade pizza, rustic artisan-style bread, crispy breadsticks, savory flatbread, mini calzones (pizza balls), and much more. Even better, it can be made days in advance and kept covered in the fridge to be used at a later date. I call it the 321 recipe because it has 3 cups of flour, 2 teaspoons of yeast, sugar and salt, and 1 2/3 cups of water. 

• 3 Cups AP Flour
• 2 Teaspoons Yeast
• 2 Teaspoons Kosher Salt
• 2 Teaspoons Sugar
• 1 2/3 Cups Lukewarm Purified Water

1. Place the flours, yeast, salt, and sugar in a large bowl and mix with a fork until ingredients are evenly distributed.
2. Add the water and stir with a spoon until flour mixture is evenly wet (about a minute). Cover with a clean dishtowel and let sit for about 2 hours in a draft free area.
3. You can use the dough at this point, or …

Biscotti and Marcella

Things have, well...pretty busy lately, but I have been cooking some here and there. My favorite of the week were the almond biscotti for Alex. They are really the perfect biscotti - light and dense at the same time, blanched slivered almonds, almond extract...yeah, he likes him some almonds. 
I have been reading the memoir of Marcella Hazan, the Italian lady who brought "real" Italian food to America in the seventies and eighties. It is amazing that she never intended to be anything more than a science teacher in Italy, and she became this foodie idol. She never even cooked anything until after she was married! It is funny in her books to, she gives off this vibe like, well, they wanted me to write a cookbook, so here it is, but hey, don't ask me to do another one!  She really tells it like it is. I saw her on Martha Stewart and she even treated Martha like "whatever, you are just like everyone else". Gotta love that old Italian gal. Just truly hersel…