I have a two-piece aluminum tube pan for over ten years yet I only used it twice before yesterday. It sits quietly in my cabinet holding all sorts of baking accessories like stacks of silicone muffin liners and small tart pans. In fact, I fear using that pan so much that any recipe calling for tube pan gets the automatic “oh that’s nice but I’ll pass” treatment. Needless to say, angel food cake is not a dessert I crave.
Yesterday I was stuck at home waiting for a parcel delivery. The house was cold and I had the brilliant idea of firing up the oven for something that needs a long time to bake. With six gala apples staring at me from the kitchen counter, the answer was clear. Smitten Kitchen’s new cookbook has an updated recipe for Mom’s Apple Cake. The recipe uses exactly six apples and it is an oil-based cake easily thrown together with just a whisk and a mixing bowl. Best of all, it spends a lengthy 90 minutes in the oven!