Now, in addition to Gourmet, my mailbox is filled with Cooking Light, Saveur, and Bon Appetit. I regularly buy Gastronomica when I can find it, and still love Food and Wine.
Yes, friends, I am a cooking magazine addict.
And, so many recipes I mark—with dog eared corners—go unmade, as I fall into old patterns or search the blogosphere for a tried-and-true recipe from one of my fellow bakers.
But Dorie Greenspan's latest selection of apple desserts in the October issue of Bon Appetit stuck in my mind.
Early Saturday afternoon I declared to G, "I'm going to make a cake!"
He did not protest. I showed him the magazine photos of the Fuji Apple Spice Cake. When I told him the frosting was cream cheese, he grinned.
I left for the grocery store to purchase supplies, and he headed out for an unnamed errand. When I returned, a dozen roses and a smiling G greeted me. [insert schmoopy sweetness]
And so, in making the cake, I made a large, two layer eight inch cake to share with whomever, and a little four inch babycake just for G.
I also bought a pint of Haagen Dazs five brown sugar ice cream (when you don't have time to make homemade, this is a more than fine substitute), and later that night, after making Vietnamese summer rolls for dinner, and after the babycake was assembled, I presented it to him as a token of sweetness.
He shared his little cake with me, and I sent him home with a quarter of the big cake.
Readers, this cake, like most Dorie creations, is a marvel. With warm autumn spices, diced apples—I used a mix of empire and cortland—as well as applesauce—I made homemade—and nuts—I used toasted walnuts—the cake is chunky and texturally pleasing. It's moist, dense, and yet inexplicably light.
Since I have an oral allergy to raw apples, I can only eat this, one of my favorite fruits, cooked. I revel in this cake, which delivers fragrant appleness in every bite. It's the essence of fall, of sweetness, of homeyness, of comfort. I'll definitely be baking this cake again!