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L'shanah tovah, everyone!
Rosh Hashanah usually means honey cake for me, but I've yet to find the perfect, moist honey cake. This year, I decided to try a different approach: an apple cake recipe from the King Arthur Flour baking book, and a honey frosting recipe I found online. (Technically, I guess I could count these as two recipes for the project, but since they were combined, I'm only counting it as one.)
This is basically the apple cake recipe, but you'll have to make the following changes to match it up with the one in the book:
• substitute 1 cup of whole wheat flour for 1 cup of the all-purpose flour
• substitute 1 cup of brown sugar for 1 cup of the white sugar
• substitute softened butter instead of shortening
• add 3 tablespoons of chopped candied ginger
The mixing approach is also slightly different: mix the flour, sugar, salt, and baking soda; then mix in everything else. The book doesn't warn you that the batter will be thick as hell, almost like cookie dough; you really have to work to spread it in the pan. But it bakes up soft and moist, and let me tell you, it is killing me to not go back for slice number two right now.
Mostly what's stopping me is the frosting, because delicious as it is, you should never really think about what actually goes in frosting. An entire stick of butter. Half a cup of cream cheese. A whole bunch of sugar. I want that second piece, but I can feel the calories from way over here, far away from the fridge.
Besides, might as well not overindulge, so that I can make cupcakes this weekend.
Rosh Hashanah usually means honey cake for me, but I've yet to find the perfect, moist honey cake. This year, I decided to try a different approach: an apple cake recipe from the King Arthur Flour baking book, and a honey frosting recipe I found online. (Technically, I guess I could count these as two recipes for the project, but since they were combined, I'm only counting it as one.)
This is basically the apple cake recipe, but you'll have to make the following changes to match it up with the one in the book:
• substitute 1 cup of whole wheat flour for 1 cup of the all-purpose flour
• substitute 1 cup of brown sugar for 1 cup of the white sugar
• substitute softened butter instead of shortening
• add 3 tablespoons of chopped candied ginger
The mixing approach is also slightly different: mix the flour, sugar, salt, and baking soda; then mix in everything else. The book doesn't warn you that the batter will be thick as hell, almost like cookie dough; you really have to work to spread it in the pan. But it bakes up soft and moist, and let me tell you, it is killing me to not go back for slice number two right now.
Mostly what's stopping me is the frosting, because delicious as it is, you should never really think about what actually goes in frosting. An entire stick of butter. Half a cup of cream cheese. A whole bunch of sugar. I want that second piece, but I can feel the calories from way over here, far away from the fridge.
Besides, might as well not overindulge, so that I can make cupcakes this weekend.