Who needs them? Certainly I don't. Nothing to look forward to on Wednesdays other than Thursday and Friday.
This Wednesday, however, was different!
Meet Sue and Dick, my awesome roommates (parents). Today is THEIR day! On this day, August 25th, 2010, they have been married for 37 years. Holy cow. That's a lot of togetherness.
My parents are best buds. They are that couple who doesn't often attend other social engagements, although invited, because they are too busy hanging out with one another.
They go on dinner dates every weekend, always.
They go out to breakfast Saturday and Sunday without fail.
Like I said, best buds. And they're still chugging along. So here's to you Mom and Dad. A new cake, showcasing the late summer produce and the perfect compliment to a scoop of creamy vanilla ice cream.
It's beautiful too. I don't think I've made something this pretty yet...in my humblest opinion.
The vanilla cake is so perfect with the caramelized fruit baked into the bottom of the pan. I gasped when I first saw it.
They deserve it, for sure. And enjoy it, they did. So here's the recipe for one 9-inch cake that serves about 8.
What ya need:
3/4 cup butter, softened and divided
1/2 cup firmly packed light brown sugar
1/4 cup honey
2 large Gala apples, peeled and cut into 1/4-inch-thick slices
1 cup fresh blackberries (cranberries would work too)
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
What ya do:
1. Preheat oven to 350°. Melt 1/4 cup butter in a lightly greased 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar; drizzle honey over brown sugar. Arrange apple slices in concentric circles over brown sugar mixture, overlapping as needed; sprinkle with blackberries.
2. Beat granulated sugar and remaining 1/2 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
3. Sift together flour and baking powder. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Spoon batter over blackberries in pan.
4. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in pan over cake.
Serve with a scoop of vanilla and you’ve got yourself one mighty fine dessert! Happy Anniversary!