I Baked A Cake!

The economy is rocky. There's still a war overseas. But all is right in the world -- for the moment, at least. Why? I baked a cake.

For the first time ever. Yes, believe it or not, it took me 41 years to learn to bake a cake and then to go ahead and DO IT.

After my disastrous Nanaimo Bar experience, I was skittish about trying to make my mom's famous Coffee Apple Cake, but I was not going to let a little unsifted and sugar intimidate me -- especially not after finally managing to hunt down a Bundt pan.

Mixing the ingredients was a breeze. Everything was going smoothly until I poured the gooey batter into the greased bunt pan without flouring it first.

Oops. It only reached about halfway up the pan.

What to do? Call mom, of course.

"Mom, it doesn't look as if I have enough batter."

"It will rise," mom assured me. "That's why you flour the pan."

"Um, do you need to flour the pan?" I asked.

"Yes," said mom.

"Oh well, I didn't flour it."

"It might not rise very much, but it should be okay," mom assured me.

"I can pour the batter out now and flour it."

"No, it's too late. Hopefully, it will be okay. You just may have a low cake."

Luckily, even though I neglected to flour the pan, the cake reached the top of the pan. After taking it out of the oven, I quickly flipped it over and onto a plate.

It looked okay, but was I was supposed to wait until it cooled before flipping it?

I phoned mom to find out.

"Do I flip it out right away?"

"No, wait for it to cool."

"Oh. I already flipped it out," I said.

"Why did you ask me after the fact? I hope you at least remembered to peel the apples. And you brewed the coffee, right? You didn't just put in coffee grinds."

Phew. Luckily I peeled the apples and brewed the coffee. And even though I didn't wait for the cake to cool before flipping it, it held together.

I drizzled on the glazing in time to hurry over to Dori's Hanukkah party, where the cake was a big hit. I foisted it upon a couple of foodie friends.

"Very moist!" one exclaimed.

"Tasty!" said another.

"I like the texture," Avo added.

I was fishing for compliments, but they seemed genuinely impressed.

One party guest who had brought a packaged (albeit yummy) apple pie asked, "Did you make that cake by scratch?"

"Yes and it's the first cake I ever made!" I told her and anybody who seemed mildly interested.

Buoyed by my apple coffee cake success, yesterday I started shopping online for Bundt pans.

"I'm sort of hoping this baking thing is just a phase," said Avo. "And that you'll start focusing on the main course."

He's got a point. Baking is fun, but it doesn't help feed us at dinnertime. Then again, 'tis the season for sweet stuff.

Baking Tips for Dummies

"Do you have a Bundt pan I can borrow?"

Yesterday, I phoned all of my domestically-minded friends in the neighborhood in a desperate attempt to locate a Bundt pan.

Not long ago, I didn't even know what a Bundt pan was.

Luckily, my friend Katherine came to my rescue just in time for me to bake my mother's famous apple coffee cake for Dori's Hanukkah party tonight.

Yes, this is the same apple coffee cake that I spurned in favor of the failed Nanaimo Bars (in case you're keeping track of these things).

Meanwhile, my friend Kathryn (not to be confused with the aforementioned Katherine) is a super-duper cook and baker has invited me and the girls to a holiday cookie baking bonanza tomorrow morning. She is baking Russian Tea Cakes, Gingersnaps, Chocolate crinkles and rolled sugar cookies. I'm impressed (and a bit intimidated!).

When I asked if I could bring anything (maybe some extra butter?), Kathryn replied:

"Oh, here is an idea: find a recipe for spritz cookies, make the dough and bring that. I have the cookie press for them and kids think this is the coolest thing since Playdoh."

So in addition to scrambling to find a Bundt pan yesterday, I was also searching for an easy Spritz cookie recipe. Here's what I found (courtesy of the Food Network):

Butter Spritz Cookies

Ingredients

1 cup confectioners' sugar
2 sticks unsalted butter
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
2 cups sifted flour
Sprinkles for garnish

Directions

Preheat oven to 350 degrees F.

In a mixer with a paddle attachment, add the sugar and the butter. Mix until light and fluffy. Add the egg, vanilla and almond extracts and mix to incorporate. Sift together the baking powder and the flour. Add the flour mixture. Mix until combined. Using a cookie press, press cookies onto ungreased cookie sheets. Top with the sprinkles of your choice. Bake for 5 to 8 minutes, or until firm, but not yet browning.

When I got to the bit about the paddle attachment, I panicked. But Kathryn assured me I can use my hand mixer as long as the butter is softened first.

"It's the key to cookies: leave the butter out till it reaches room temp and always use non-salted so you can adjust salt accordingly."

My mom e-mailed me another basic baking tip:

"When you measure flour for baking, lightly spoon the flour into a measuring cup, then level off with a knife or spatula. Don't pack it down into the cup as this will make your cake too heavy. That goes for all baking unless they say to firmly pack (which is very often the case with brown sugar)."

Believe it or not, I remember this tip from when I was a kid and I would help my mom bake cookies.

I've got the spritz cookie dough ready to bring to Kathryn's tomorrow for the mega-baking session and today, Ruby and I will tackle the apple coffee cake. Hopefully, it will turn out better than the Nanaimo Bars. Wish us luck! And feel free to share any more baking tips with me (I could use the help).

What's For Dessert?

Thanksgiving is so last week. I've ridden the wave of apple pie success for long enough. It's time to tackle another challenge.

After all of the fun I had baking sweets for Thanksgiving, now that's all I want to do. Last night, I swear I dreamed about brownies.

Maybe my friend Sam could sense I needed a new goal because she e-mailed a suggestion:

This might be a little bit over-the-top complicated - but the Nanaimo Bar is a seriously delicious native-to-British Columbia treat. Now that you have baked an apple pie (which looks gorgeous, btw), perhaps you are feeling ambitious enough to try something like this. They're so yummy...

I know a challenge when I hear one.

I checked out the recipe for Nanaimo bars and Sam is right -- they look pretty tricky. They also look insanely good. Note that they're referred to as both "sinfully rich" and calorie-laden." Plus, they've got a mildly interesting history, if you care about that sort of thing.

Just when I was all set to take on Nanaimo bars, my mom e-mailed with a much less intimidating dessert idea:

Coffee Apple Cake

Pre-heat oven to 350 degrees

2 Cups Unsifted flour
1-1/2 Cups sugar
2 tspn cinnamon
2 tspn baking soda (not baking powder)
1 tspn salt
1/2 Cup oil OR apple sauce
2 eggs, beaten
1/4 cup strong brewed coffee
1-1/2 Cups peeled, sliced apples - (about 1-1/2 large Rome, Gala Or Fuji apples)
1 Cup chopped nuts

Mix dry ingredients in large bowl.
Stir in wet ingredients and blend.
Stir in apples and nuts
Pour into greased and floured 9" tube pan or bundt pan
Bake at 350 degrees for 55-60 minutes or until tester is clean

Glaze:
1 Cup powdered sugar
2 Scant TBSP milk
Whisk until thick and drizzle over cake.

Serve warm or cool, sprinkled with powdered sugar or glazed (see above). Serves 10-12.

It doesn't look nearly as decadent as the Nanaimo bars and it looks a lot easier to bake. I can't decide which to try first. Can you please decide for me?