a turbulent week and I went into my usual default mode: I baked
something. I’d been planning on sharing an apple cake recipe with you,
having cooked up some apples and bought some dates in preparation. But
one morning I awoke very early after a fitful night of sleep
and started pitting dates, in the early hours of the day, before
the sun came up. By the time daylight finally broke through,
I was pulling a fragrant, espresso-colored cake from the oven.
it’s that time of year – and yes, I’m talking about the holidays – I’m
glad to add a moist, gently spiced cake to my
repertoire. Add to that, I glazed my cake with salted butter
caramel, because no matter where your loyalties lie, I think one thing
we all can agree on is that everything is better with salted butter caramel.
Has it become the ‘bacon’ of the dessert world? If so, I’m not