“Home isn’t where you’re from, it’s where you find light when all grows dark.” – Pierce Brown
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We have been gathering at our home on Wednesday nights for “family night” for nearly 20 years. Our grandchildren have never known anything different and have grown up gathering to celebrate the ordinary and good, and mourn the not-so-good. It is gathering each week with those who love you and have your back. No matter what.
RECIPE OF THE WEEK
I confess that I am a ‘nibbler’ and like to have something handy to nibble on throughout the day and week. It is apple season and this recipe from Bon Appetit caught my eye. It has been providing good nibbles all week… very moist!
DUTCH APPLE SNACKING CAKE
STREUSEL
- 8″ x 8″ baking pan
- Nonstick vegetable oil spray for pan
- 1 1/4 cup flour
- 1 cup light brown sugar, packed
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, melted
CAKE and ASSEMBLY
- 1 pound Honeycrisp apples (about 2 large), peeled, cored, thinly sliced, slices halved crosswise
- 2 tablespoons plus 1 2/3 cups flour
- 1 cup sugar
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup chilled unsalted butter, cut into pieces
- 2 large eggs
- 2/3 cup buttermilk
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- Powdered sugar for dusting, if desired
Preheat oven to 350 degrees F. Lightly coat 8×8″ pan with nonstick vegetable oil spray. Line with parchment paper, leaving overhang on all sides. Lightly coat parchment with nonstick spray.
Place 1 1/4 cups flour, 1 cup light brown sugar, 3/4 teaspoon kosher salt, 1 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking powder and 1 stick unsalted butter, melted, in a large bowl. Mix with your hands squeezing together as needed, until marble-size clumps form. Set streusel aside.
Whisk 1 cup granulated sugar, 3/4 teaspoon kosher salt, 1 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1 2/3 cups flour in a large bowl to combine. Add 1/2 cup chilled unsalted butter, cut into pieces, and rub into dry ingredients with your fingers until no visible pieces remain. Add 2 large eggs, 2/3 cup buttermilk, 2 tablespoons vegetable oi, and 1 tablespoon vanilla extract and stir until no pockets of dry flour remain, about 1 minutes. Mix in about 2/3 of apples.
Scrape batter into prepared pan and spread into an even layer. Scatter reserved streusel and remaining apples over, letting them organically intermix. Bake cake until a tester inserted in the center comes out clean, 65-75 minutes. Transfer pan to a wire rack and let cake cool in pan. Using parchment overhang, lift cake out of the pan and transfer to a cutting board. Dust with powdered sugar if desired and cut into pieces… or just nibble pieces.
