11/11/2023 0 Comments Kite hill yogurt past due date![]() Lightly coat an 8-inch square or 9-inch cake pan with butter or nonstick spray. 15 years ago: Acorn Squash with Chile-Lime Vinaigrette )Ħ months ago: Lemon Potatoes and Sheet Pan Chow Meinġ year ago: Whole Wheat Chocolate Oat Cookies and Simple Cauliflower TacosĤ years ago: Pizza Beans and Chocolate Tahini Challah Bunsĥ years ago: Homemade Merguez with Herby Yogurt and Magic Apple Plum CobblerĦ years ago: The Perfect Manhattan, Broccoli Cheddar Soup and S’more Cupcakesħ years ago: Latke Waffles and The Crispy EggĨ years ago: Frico Grilled Cheese Sandwichesĩ years ago: Crackly Banana Bread and Spaghetti with Broccoli Cream Pestoġ1 years ago: Single-Crust Apple and Plum Pieġ2 years ago: Date Spice Loaf and Lebanese-Style Stuffed Eggplantġ3 years ago: Summer’s Last Hurrah Panzanella, Sweet and Sour Glazed Cippoline, Majestic and Moist Honey Cake, and Best Challah (Egg Bread)ġ4 years ago: Red Velvet Cake, Noodle Kugel, Spaghetti Fideos with Chorizo and Almonds and Couscous and Feta-Stuffed Peppers ![]() Good luck ever getting rid of me for good. But my central dedication to this space - which turns 15 this fall! - remains unchanged. One of the things that’s different about SK, sometimes for the better but occasionally for the worse, is that there’s no editorial or recipe development staff and just one me, and life gets busy. I never intended to take such a long break, or any at all, but I was pulled under by a vacation (too short), a manuscript deadline for my next book (too quick), and then the two-week photoshoot for it (100 recipes in 10 days, oh and btw, I’m the photographer) and when I emerged, because I only like sparkly new things, I didn’t want to share any of the recipes I already readied but new ones that had piqued my interest while I was buried. Your kitchen will smell, at minimum, like a blissful epiphany of apples, brown sugar, and cinnamon, and at peak melodrama, the absolutely best decision we’ve made yet in October. Baking this cake for almost an hour at a slightly lower temperature gives the apples enough time to get tender, their juices bubbling. Squeezing your crumbs in small handfuls before breaking them over the apples created more boulder-like pieces. Fruit is, but this is too good with fresh apples to skip them.įor such a loud and attention-demanding cake (I’m still talking about cake, I think?), no delicate slice or dice of apples will do so I use here a full pound of thick wedges snugged so tightly they barely fit in their confines, an all-too-accurate New York real estate story. Thanks to brown sugar and cinnamon, the crumb topping is always a dark stripe, and a snow-cap of powdered sugar isn’t optional. I don’t know how they make crumb cake where you are, but here in New York, and where I grew up in New Jersey, crumb cake isn’t a genteel cinnamon-ribboned or finely streusel-ed coffee cake, but a hefty square that’s 50% crumb topping and 50% a golden, sour cream-enriched cake and I wouldn’t want it any other way. This is the bouldered and dramatic intersection of two of my favorite things: cinnamon baked apples and a thick crumb cake.
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