So I’m staying in and cooking up a storm. I’m finally making good on my resolution to cook as much as possible at home (difficult when the temptation to get Peruvian and Burmese is great). Second time around with this recipe, and now that I’ve got easy access to a million kinds of cake pans and flours and my oven actually has temperature settings, I really don’t have any excuse, do I?
Apple cake with caramel glaze, from Scott Peacock and Edna Lewis’s The Gift of Southern Cooking. Also really good with a generous dollop of crème fraîche.