I made some variations to this recipe, chosen by Something Sweet by Karen, partly due to necessity, mostly due to an urge to experiment.
I like to try new things and figured this was an ideal recipe to play around with, since the ingredients aren’t expensive and I wasn’t making it for an event. Plus, I’m always telling my kids, “don’t knock it, til you try it,” whether “trying it” means eating sushi, or joining the golf team. (Rea is one of two girls!) I did start to second guess this wisdom the other day when Rea told me the following:
R: “Oh, I know why L. and J. broke up.” (L and J are 15 years old)
R: “I can’t say, you’ll give me a look.”
J: “Oh, you have to tell me now. I won’t give you a look!”
R: “Well, L. gave D. head, so J. broke up with her.” (D. is another 15 year old)
J: (mouth a-gape)
R: “You are giving me a look! I told you so!”
J: (still gaping)
R: “I know what you are thinking! No, I haven’t And NO, I WON’T! GROSSSSSSSSSSS!”
(Funny enough, that wasn’t what I was thinking, I was still in shock about the sexual activities of two kids slightly older than Rea, I hadn’t even gotten to the point of worrying about her.)
So am I a hyprocrite to be thankful that my fourteen-year-old daughter isn’t so willing to try new things, afterall? I’m also thankful that she feels close enough to me to discuss something so potentially embarrassing. (Warning to any parents of younger ones, the “birds and bees” discussion is a piece of, uhh, cake compared to discussing fellatio, pornography, etc…)
Enough of the anecdotes and back to the real reason we are all here. Cake. I made this cake last night, subbing in a cup of granulated sugar with two tablespoons of molasses due to a lack of brown sugar in my cupboard.
I also decided to follow Holly’s excellent suggestion on the Dorie P&Q forum. She browned the butter. I love the nutty, rich taste of browned butter and thought it would be great in this recipe. It definitely was. (Of course, now I want to make the recipe as written to compare the two.)
Furthermore, I had a partial bag of Hershey’s cinnamon chips wallowing in my cupboard, so I decided to add about a 1/2 cup of those to the batter and to top the glaze with more pecans (there were already toasted pecans in the batter) that I toasted in a little browned butter and sprinkled with sea salt.
While I loved my variations, I’m also sure that the recipe as written is wonderful, perfect for the upcoming apple season. If you are interested in this quick and easy recipe, please buy the book, or visit Karen’s site.
Okay, it doesn’t look so appealing. I slightly under-baked mine AND covered it before it was completely cool (I was tired after an evening of back-to-school clothes shopping) so it got a little mushy from the condensation. Next time I would bake it the longer time (28 minutes, rather than 23) and let it cool completely before covering.