Lemon Curd. That’s the reason to make this cake. Oh, also that the lemon curd is baked inside a spectacular buttery almond cake. Add this one to your baking repertoire since you’ll be making it regularly for years to come. I found this recipe on the Cooking With the New York Times site with a quote that sums it up perfectly: “…like the ultimate citrus tart, without the heartbreak of pie crust.” It is.
Hello and happy Autumn! It’s been a while, but I’m back and have a cake to share. I get very excited when autumn approaches. So many endings and beginnings. For one, I start baking again! My friend Cheryl made this cake, brought it to work and said she had a “Jewish Apple Cake” for us to enjoy. Jewish Apple Cake?!! I know that cake very well and we proceeded to talk about the name: “you know it as Jewish Apple Cake too? Why is it Jewish?”, the ingredients: “yep, apples, oil, orange juice, etc.” and how much we love it.
The irony of this post is astounding. Growing up, I hated coconut and therefore, hated this cake. The recipe has been in my family for years starting with my wonderful Aunt Jean whose memory lives on in this cake and other wonderful recipes. I’ve written before about my family of great bakers and she was one of them. My palate has matured significantly and in addition to now loving coconut, I’ve grown to love other childhood food hates like tomatoes!
There is a light at the end of the tunnel: 4 days until March! And to celebrate, anything with chocolate is in order. Thank you to my friend Patty and her daughter Rachel for sharing this lovely cake recipe (I tweaked it just a tiny bit!) – a dense, moist yellow cake with a cinnamon, sugar and chocolate chip filling and topping. The sugar is what gives it the slight “crunch” and I just love a cinnamon/chocolate combo, don’t you?
This should be called “The Cake That Almost Wasn’t”. The first time I made this cake, the recipe called for baking it in a tube pan. No problem, I have one. Correction: PROBLEM since it leaks! Of course, I didn’t know this until the baking process started and I could smell blobs of batter burning on the bottom of the oven. I wanted to sit down and cry, but instead I realized (yay) that this batter is soooooo thick that it might just make it! So I put a sheet pan on the rack below it and gave it a shot. I noticed (and you can see from the photo) that it wasn’t leaking like, say a box cake batter would and the cake was still holding its shape in the cake pan. It worked.