I'm baking an apple cake.
There's something calming about the
simplicity of baking. Flour, sugar, milk, eggs, lots and lots of
cinnamon. I bake when I'm happy, but often I bake when I'm upset. It
settles me. I'm grounded in the present, ticking off steps in the
recipe, engaged in a calming ritual. Measure, add, mix. Place in 350
degree oven for an hour. Reap the rewards.
When my mom passed away, I baked. And
baked. I stayed up until 3 a.m., baking. Usually, the bereaved don't
bake the post-service food—they receive it from friends and
neighbors.
But I baked to quiet my mind and mask
my grief. I baked until I finally, finally felt the ability to sleep.
And then, I baked some more.
Of course, we had too much food.
Tonight, the apple cake began as a
joyful dessert for tomorrow night's book club. Our book club night is
a monthly cause for celebration—brilliant, lovely friends gathered
together to share our love of literature, escape our responsibilities
for a few hours, and, of course, indulge. Much food and wine is
consumed. Some of us have been known to skip all meals on book club
days to feast in the evening with our friends.
The food is that good.
The food is that good.
But instead of its original purpose,
the apple cake became cathartic.
Soften butter, pack brown sugar,
peel and chop three cups of apples.
I lined up the ingredients before we
tucked the kids into bed, then turned on the Vice Presidential
debate.
I know who will receive my vote. It's
my vote, and I like my guy. But as a voter, I'm watching all of the
debates. I need to be informed. It's my responsibility to listen
carefully to everyone, even if I don't agree with what they say. The
other candidate might become my president, and I want to know what he
thinks about issues that will affect us all.
And honestly? I want to know why some
of my friends like this guy. I want to understand why he appeals to
them. I don't want to name call, finger-point, and post bizarre,
unflattering caricatures of their candidate on Facebook. I respect
them. After all, we're friends, right? It says so, right there on
Facebook.
Add eggs, milk, and vanilla. Mix
well.
But sometimes, I wonder. Who are these
people? Why do they feel it's OK to be so derogatory toward my
candidate? They'll say it's not a personal attack—it's political.
Yet, when so much negativity and hatefulness appears on my page, it
feels personal.
Fill pan, place in 350 oven for one
hour. Don't burn.
So, what began as an apple cake for
book club, and what should have been a post about the best baking
apples became...a bit of baking psychoanalysis, I suppose.
Does this count as a garden delight?
Politics aside...the house does smell
delicious. I used apples from our Sunday orchard outing. The apple
cake includes a blend of Cameo, Granny Smith, and Fuji. I like to
blend different varieties when baking, because their unique
characteristics provide a more rich, complex taste.
Kind of like how differing opinions
should create a more energized, creative country.
Remove from oven, cool 15 minutes,
then remove from pan.
I hold my breath,
flip the Bundt pan, and the cake easily falls out...which is not
always the case. Sometimes, it sticks. Sometimes, the lovely cake
breaks into several large chunks.
Tonight, I'm lucky.
My crankiness
abates, and I realize that I've been holding my breath for a long
time.
Exhale.
The praline icing looks odd...and I
wonder if I skipped an ingredient. But no, I don't think so. It's
grainy, oddly textured, not its usual smooth consistency.
I doubled the icing recipe. Perhaps I
was too greedy?
And then, as I typed the recipe below,
I realized—the instructions for making the icing were missing. I
combined everything at once. I boiled nothing.
Don't do what I did.
Without a doubt, though, the scent of
apples and spices, the physical act of baking, relaxed my mind and provided perspective.
Apple Cream Cheese Bundt Cake
Adapted from Southern Living.
The original recipe calls for pecans, which I've omitted.
Ingredients
CREAM CHEESE FILLING:
1 (8-oz.) package cream cheese,
softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
APPLE CAKE BATTER:
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala
apples
PRALINE FROSTING:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
Filling: Beat cream cheese, butter, and
sugar at medium speed with an electric mixer until blended and
smooth. Add egg, flour, and vanilla; beat just until blended.
Batter: Preheat oven to 350º. Stir
together 3 cups flour and next seven ingredients in a large bowl;
stir in eggs, oil, applesauce, and vanilla until dry ingredients are
moistened. Stir in apples.
Spoon two-thirds of apple mixture into
a greased and floured 14-cup Bundt pan. Spoon cream cheese filling
over apple mixture, leaving a 1-inch border around edges of pan.
Using a knife, swirl filling through apple mixture. Spoon remaining
apple mixture over cream cheese filling.
Bake at 350º for 1 hour or until a
long wooden skewer inserted in center comes out clean. Cool cake in
pan on a wire rack 15 minutes; remove from pan to wire rack, and cool
completely (about 2 hours).
Frosting: Bring 1/2 cup brown sugar,
1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over
medium heat, whisking constantly; boil 1 minute, whisking constantly.
Remove from heat. Stir in vanilla. Gradually whisk in powdered sugar
until smooth. Stir gently 3 to 5 minutes or until mixture begins to
cool and thickens slightly. Pour immediately over cooled cake.
Good apple varieties
for baking:
Gala ~ The original recipe called for
Gala, but we all know I'm not a rule follower. Actually, we just
didn't come home from the orchard with any Gala. The sweetness of
Gala means less sugar used in recipes. It also retains its shape
well.
Granny Smith ~ For a long time, I
thought Granny Smith was the only baking apple. It is a classic—tart
and tangy. Granny is Kristen's favorite apple.
Cortland ~ Tart, crisp, and holds shape
well.
Jonathan ~ Classic, deep red, tart
fruit.
Jonagold ~ a cross of Jonathan and
Golden Delicious—a sweet-tart blend with firm flesh.
Braeburn ~ Spicy, sweet, firm apple
that stores well and keeps its shape.
Honeycrisp ~ Crisp, sweet, firm fruit
that doesn't cook down too much in baking.
Winesap ~ Tart and spicy, the fruit
stores well and doesn't cook down.
Happy baking...and voting. And let's
agree to disagree, respectfully. Please?
Julie
nice... thats all, just... nice. very.
ReplyDeleteNicely said Julie. I too listen to both side, read to be informed and wonder why my friends and many family members are voting for the one I am not voting for.
ReplyDeleteApple cake looks yummy. I understand the baking during your grief.
If we have to eat our words, may they taste as sweet as this cake. Thank you, Julie.
ReplyDeleteI was cleaning out my email and ran across this Facebook post. Somehow I lost the link to your blog, which is why I haven't visited in awhile. I'm so glad I found this post, Julie, and I wish everyone would read this! Very well-said; I have no idea who you are voting for, but I, too, wonder what people see in "the other guy." Nevertheless, if he becomes President, I will respect him as the leader of our country even if I disagree with his policies, unlike some people who have been disrespectful and even hateful if their candidate lost. Everyone has the freedom to hold their own opinions, but they should also respect the opinions of others.
ReplyDeleteBy the way, I can smell that apple cake baking here:)