I was in the kitchen the other day, cooking away, but honestly, a little bored. For entertainment, I started thinking of my favorite things in my kitchen cupboards. Sometimes I need weird entertainment. It was kind of fun. This is what I came up with.
Favorite Spice: Cinnamon
Favorite Herb: Rosemary (Followed closely by basil. Yeah, I went through and ranked my top 10 .)
Favorite alcoholic drink: Wine or Margarita – close call
Favorite non-alcoholic drink: Lemonade, preferably rosemary lemonade
Favorite Sweet treat: Cake
I had to stop right there for a minute. I love cookies and candy is good too, but there isn’t much in my world that beats a piece of cake. Favorite type of cake? Well, that totally depends on my mood at the time and changes often.
When fall came around, I wanted to make an apple cake. I actually did make an apple cake, but I forgot to snap a picture. So, I had to make another
I’ve made some in the past that have been pretty good, but of course, I never kept track of those recipes. Over the years, I’ve acquired an absolutely ridiculous number of old cookbooks that were compilations of people’s favorite recipes. You know the old auxiliary members or church cookbooks? They are fun to look through, and you know that people loved those recipes and were proud to share them with their families and friends.
Anyway, I grabbed a few of those and looked up apple cakes. I found 4 recipes and decided to just meld together my own little creation based on those. The result was almost like an apple bread pudding type dessert. Very tasty and unique. Sweet, apple – cinnamon…ahh, apple cake was certainly the perfect cake for that day!
- 2 3/4 c flour
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 c oil
- 2 eggs
- 2 c sugar
- 2 tsp vanilla bean paste
- 3 c apples - diced
- 1 c brown sugar
- 3/4 c water
- 1 1/2 Tbsp cornstarch
- 1/2 c butter
- Preheat oven to 350. Grease 9 x 13 cake pan.
- Mix dry ingredients and set aside.
- Mix wet ingredients until thoroughly combined.
- Add dry into wet ingredients.
- Fold in apples.
- This batter is very thick. Spread it into your pan and bake for 45 minutes.
- Bring all ingredients to a boil and pour over hot cake.
In most recipes you’ll notice that I use vanilla bean paste. You can substitute vanilla extract. I prefer the paste since it has great flavor, and in frosting it gives the same gorgeous flecks that vanilla beans give. Since the paste is versatile, I use it in place of extract for everything. I hope you try it out and enjoy it too!
Do you ever think of your favorite things while you’re in the kitchen? Go ahead, fess up – what are your favorites?