It’s nice when things that don’t take much time accidentally turn out awesome, isn’t it?
When apples are in season, they make me want to bake – pies are nice in theory, but I’m not always in the mood to make one. An apple cake is a lovely thing, especially when it’s more apple than cake, and when you have a buttery dough you can stir together in a few minutes and know by heart, so that in spring it can be berry or rhubarb cake, in summer it can be a peach or plum cake. This is the sort of cake I like best – I think most days I’d choose this over a fancy chocolate tower held together with ganache.
(I also like using more than one kind of apple – you can see the difference here.)
This particular cake began its life as “cottage pudding” in the Fannie Farmer Baking Book, which makes me love it even more, but really it’s a pretty standard ratio of butter-sugar-egg-flour. Slicing the apples and pressing them into the batter sharp edge down makes for a pretty stunning cake, don’t you think? Even though it’s about as humble as they get.
This is the kind of cake I take comfort in having on the countertop to slice into wedges with coffee in the morning, to slice slivers off to nibble in the late afternoon, and to support a double scoop of ice cream anytime.