Easy Recipes

One of the things I loved best about working in a bakery growing up (beyond the buttery samples) was the opportunity to be part of someones little treat. Going to the bakery isnt an errand. Its a sweet indulgence, a small moment that can light up your whole day. You can see it in the customers eyes, and you get to be a part of that. Its not a bad way to make your way in the world.

Last week I attended one of the 0—3 concerts I annually make it to these days, a lovely folk-ish singer with some family ties to the bakery where I worked growing up. And so I came home, with those sweet bakery memories going through my head (along with those sweet songs). And the next day, I baked this cake.

This isnt a recipe from my bakery. But its a lovely little seasonal treat, a way to create that happy bakery moment in your own oven. A cardamom scented cake is topped with thin slices of apple, and a deliciously high ratio of crisp, sugar-crusted topping to tender, buttery crumb. Its got a lot going on in a delicate little package, and served warm from the oven its just about perfect. Sadly I dont get to bring this sort of day-changing taste of happiness to everyone walking down the street anymore. But for myself and a friend, paired with an afternoon cup of tea, it made for a moment as sweet as those memories.


Apple Cardamom Cakelets

adapted from Simones Kitchen

~18 cardamom pods
150 grams (1 1/4 cups) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt, plus an additional pinch for the topping
150 grams (1 1/3 sticks) butter, softened to room temperature
150 grams (2/3 cup) granulated sugar, plus an additional 3 tablespoons for sanding the tops
3 eggs
3 crisp apples, peeled, cored, and thinly sliced

To prepare,  preheat your oven to 350° Fahrenheit. Grease and flour your baking dish(es), and set aside. Bash the cardamom pods and pick out the seeds, then grind to bits with a mortar and pestle. Sift together the flour, baking powder, and salt, and set aside.

In a stand mixer or large bowl, cream together the butter and sugar until light and fluffy. One by one, beat in the eggs. Add the sifted flour mixture and half the cardamom, folding gently until combined (dont overmix).

Spread the batter into your prepared pan(s) — its thick, so an offset spatula or finger is helpful. Take the apple slices, and place on top — you can fan them artfully, or just sort of place them upright like stegosaurus plates and let them slump as they will. Mix the reserved 3 tablespoons sugar with the reserved cardamom, along with a pinch of salt, and generously sprinkle this mixture over the top.

Transfer to the oven immediately, and bake until the exposed cake is starting to turn golden, ~25-35 minutes, depending on cake size and various variables. Serve warm, with tea and friends and music.

Im often a creature of habit. To an embarrassing degree. In theory I am in favor of change -- but when it affects the constants of my own life, I tend to reconsider. I get huge comfort from the familiar, sometimes even clinging to it when its a bad idea (when I should, you know, select something more growth-inducing instead). But I try to shake out of my routine. And theres nothing like a good trip to do it.

At home, I often have trouble breaking out of my usual work-write-cook-sleep-insomnia regimen. But last weekend I traveled to the Bay Area to celebrate my birthday with dear friends, and remembered how much fun change can be (and how I can minimize my aaah-things-are-different anxiety with trusted companions and stiff cocktails). I traded in the wintery slog of Portland for breezy sunshine. I picked meyer lemons off the tree, lingered at a museum, hiked windy bluffs, had a frighteningly thorough scrub at a Korean spa, and ate out more in 5 days than I normally do in several months. It was great fun, all of it. And amidst the adventure, I did get in a bit of cooking. Including these quesadillas.

As befitting the new-experiences-of-vacation mindset, these are like nothing Ive ever had before. Theyre undeniably rich, thanks to the butter and sour cream, but are also light, with a moist, short texture. They take savory cheese (we used a dry old wedge of romano), and put it in a lightly sweet context. And they are, hands down, my favorite snack to enjoy with a cup of coffee. Change, you are delicious.


Quesadillas (Salvadoran Savory-Sweet Cakelets)

via The Food52 Cookbook
yields 18 muffins

Im normally a fan of hulkingly large muffin-topped muffins, but these are so rich that just a small one suffices (that said, I have eaten two in a sitting).

1 cup rice flour
1 tsp baking powder
1 pinch salt
1 cup butter, softened to room temperature
1 cup sugar
3 eggs
1 cup sour cream
1/2 cup grated hard cheese, such as parmesan or romano
a few spoonfuls sesame seeds (these are optional, but add a nice nubbly counterpoint to the rich muffins)

Preheat the oven to 350, and grease 18 muffin cups.

Whisk together the rice flour, baking powder, and salt. Set aside.

In a mixing bowl, cream together the flour and sugar until light and fluffy. Add the eggs, one by one, mixing until incorporated and scraping down the sides as needed. Add the sour cream and cheese, mix, and then add the rice flour mixture (since this is gluten-free, you dont have to worry about making the muffins tough). Pour mixture evenly into muffin cups, then top with the sesame seeds.

Bake until set and just beginning to color, ~15-20 minutes. Let cool, and then enjoy with a cup of tea or coffee.