I had lots of plans this past weekend. They included going to yoga, having lunch with a friend and baking for Rosh Hashanah. However what often happens when you make plans? Things don’t always turn out the way you intend. Rather than doing all of the fun things mentioned above, I wound-up laid-up with a cold for three days. This meant no fun except for lots of All in the Family reruns and homemade soup from H. I therefore went to Rosh Hashanah dinner with no baked goods and a feeling of disappointment.
The next day, I found myself with free time in the afternoon. So what did I do? I decided to set things right and enter the kitchen. I chose this recipe from Martha Stewart with the intention of baking an apple cake that H and I could enjoy after dinner. However a few problems. First, I had no springform pan. I really have no idea how to maintain them. Two down and two broken. After last year’s mishap, I wasn’t about to risk it. H and I went on a small search around the neighborhood but none were to be found. I therefore decided to use what I had and see what happened. Worst case, I’d have an interesting tale to tell you.
So I copied the recipe and moved into the kitchen. At 6 months pregnant, I definitely think I’m experiencing the fun syndrome known as placenta head. First, I misread the baking powder measurements and only added half of the needed amount. Of course I realized this error after the batter had been poured over the shredded apples and into the pan. So I scrapped my first batch and started again. I’d say peeling (apples, potatoes, carrots) is my most hated kitchen chore, but I was willing to peel twice in order to make a good cake. And then I did it again – I misread the ingredients for a second time and only added one rather than two eggs into the batter. At this point, I was done. I wasn’t about to peel apples for a third time. Plus, since I was already risking it with the wrong type of pan, I figured I’d roll my dice some more.
The result? Not so bad. The cake was pretty moist and it hit the spot. I wonder what would’ve happened if I had actually followed the recipe…
A few weeks ago, we stopped to picked raspberries somewhere between Bartholomew’s Cobble and our lake house. Though there were too many bees, and a strong amount of sunshine, we managed to fill our pint and return home with our bounty.
Unlike blueberries or strawberries, I’m not totally in love with raspberries. They’re good (and healthy!) but not my favorite, so I wasn’t about to eat a pint in one sitting. Plus, I had a hankering for baked goods. So while Donald Young and Stanislas Wawrinka battled it out on the court, I put together a cake during commercial breaks. Courtesy of Smitten Kitchen:
1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup (118 ml) well-shaken
1 cup (5 ounces or 140 grams) fresh raspberries
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and
sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Since I wasn’t in my home kitchen, I lacked certain things like vinegar and lemons. It was a 20 minute drive to the nearest supermarket (such a change from NYC, where it’s a 2 minute walk from home!) and I wasn’t about to venture out when there was tennis to be watched. I therefore decided to make a few changes (as noted above) and brave it. These edits included skipping the top-layer of sugar, because frankly baby-girl and I don’t need that extra sweetness. She’d bounce off the walls, and I’m trying to avoid fun complications like gestional diabetes. I therefore decided 2/3 cup would do just fine.
Together with the help of my new baking “tins,” this cake was a success. Moist, fluffy and not too sweet – just how I like it! So if you happen to find yourself driving by a raspberry patch, stop-by and pick a few. Your tummy will thank you. Enjoy!
While H and I were in the Berkshires, we stayed close to Gould Farm. Not only is Gould Farm a regular working farm, it’s the first residential therapeutic community in the nation dedicated to helping adults with mental illness move toward recovery, health and greater independence through community living, meaningful work and individual clinical care. To learn more, visit their site. Besides the great mission, they make wonderful food. My personal favorite is the homemade cheddar cheese. I probably ate three blocks in one week. (Dairy is my #1 pregnancy craving.) Let’s visit the grounds.
Fresh tomatoes on the vine
During the weekend, the farm runs a small coffee-shop on site but provides a self-service cafe during the week. Here are some offerings.
I especially love the honor system. This would never work in NYC.
But the motto is probably my favorite part of the whole place. I think some good words to live by. Enjoy!