A couple weeks ago, my phone drowned. When I say “drowned”, people always assume that I dropped it into the toilet. A more accurate term would be my phone died from an earthquake which caused a tsunami.
What I really mean is that my leaky water bottle spilled its contents on top of my phone and my textbooks when my brother placed my backpack on a ledge and it fell.
It was so strange to be without a phone after growing up with one. I lost all my contacts, besides the six phone numbers I’d memorized after all these years. I couldn’t text, I couldn’t use the internet or play games or take pictures. It was strange to be so disconnected from the world.
Don’t get the wrong idea. Compared to the majority of my friends, my phone usage is trivial. I’m not really a big fan of texting someone when I could see him or her in person, and the iPhone screen is much too small for comfortable computing. But I miss the convenience.
One of the things I used my phone for most often was baking. I’d convert whatever online recipe I was using to a Word document, sync my phone with Documents to Go on my computer, and then open the file on my phone. This was a lot easier, quicker, and more environmentally friendly than copying the recipe out onto a piece of paper or printing it out. Again, it’s just convenient.
The last thing I baked with my phone was this Apple Butter and Almond Cake. A simple white cake layer dressed up with a smear of thick and sweet apple butter and topped with a handful of roughly chopped almonds. Simple and elegant.
Click below for the recipe.
Apple Butter and Almond Cake
Adapted from: Food and Wine, May 2008
Yield: 1 9-inch cake
- 1 cup plus 2 tablespoons flour
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- 1/8 teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoons pure vanilla extract
- ¼ cup unsalted butter, melted,
- ¼ cup vegetable oil
- ½ cup sour cream, at room temperature
- a couple tablespoons apple butter
- a handful of almonds, roughly chopped
For the cake, preheat oven to 350F. Line the bottom of a 9-inch cake pan with parchment and butter and flour the pan.
In a medium bowl, sift flour, cornstarch, baking powder, and salt.
In the bowl of an electric stand-mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until thick and airy, about 5 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add dry ingredients and sour cream in three alternating additions, beating well between additions. Pour the batter into the prepared pan.
Bake the cake in the center of the oven for about 20-25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cake cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
Spread some apple butter over the cake and top with the chopped almonds.