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Are we all babka’d out?! I know I am. After such a heavy, buttery bread I thought this week we could maybe try something that won’t clog our arteries. Let’s go to Norway! My family claims a rich and varied heritage that may or may not be accurate (including some type of Native American, Irish, and horse thieving Germans) but I think it’s safe to say that Norwegian blood accounts for at least half of what is running through my veins. Maybe it’s why I love the cold. I’m a Viking at heart. And, given the fact that it’s at least 100 degrees outside, I figured today would be a good day to crank the a.c. down to frigid, wear my favorite winter coat and scarf, and pretend that I’m hiking through the Oldenvatnet Mountains.

that’s it. me and texas are done. i’m moving to the mountains.

Hiking trips call for picnic lunches. We’ll pack sandwiches and pretzels and some really fabulous homemade granola and for an easy dessert we’ll have a traditional eplekake, of course. It’s this incredible, fabulously light cake that’s not too sweet and made almost entirely of apples. There’s not an ounce of butter to be found. I know. It’s crazy. Paula would be outraged.


2 tbs milk
1 egg
1 tsp pure vanilla extract
1 tsp baking powder
1/3 tsp salt
1 tsp ground cinnamon
1/3 tsp ground cardamom
1/2 cup + 3 tbs all-purpose flour
3/4 cup super-fine sugar (this can be made by tossing regular sugar in a food processor and pulsing a few times)
1/2 cup chopped almonds, toasted
3 medium-sized tart apples


1. Preheat the oven to 350° F, line an 8″ cake pan with parchment paper and grease with butter or non-stick spray.

2. Peal, core, and dice the apples and set aside.

3. In mixing bowl, combine baking powder, salt, cinnamon, cardamom, flour, and sugar.

4. In separate bowl, combine milk, egg, and vanilla. With mixer on low, slowly pour into dry ingredients and mix until just combined.

5. Fold in chopped, toasted almonds and your diced apples. Transfer to prepared pan and spread evenly.

6. Bake for 40-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

7. Let cool for about 5 minutes, run knife delicately around edges to loosen cake, and invert on to cooling rack. Remove pan and parchment paper and cool completely. Dust with powdered sugar and serve.

the powdered sugar reminds me of the snow-capped mountains my people call home.

Let’s be honest, we don’t really need to break out the mixer for this one. But how can you resist turning on your beautiful kitchen aid when it’s been whispering to you in the night? You can’t. Give in. Share the love. In the spirit of honesty, I confess: I didn’t have any cardamom on hand, so I used just the tiniest sprinkling of ground cloves instead. It was a good idea.  And since we’re on this whole truth-kick, I gotta tell you: this is one of the best cakes I’ve ever had. Which brings me to another confession: I didn’t wait until the cake was cool to try it. Don’t judge me. It smelled too good. You know how I can’t resist a good smell. I think it’s the almonds that put it over the edge. And it’s completely saturated with apples which, in my mind, translates to healthy so that’s a nice (all-be-it delusional) plus. The little bit of cake you do get is light and moist and please make this cake immediately. You won’t be disappointed. Those Norwegians really knew what they were doing. Gorgeous mountains, delicious cake, cold weather…There’s really nothing more you need in life.

Where should we go next!?




that went quick…


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