The smallest things bug the crap out of me. For example, this:
I found this green cap on my kitchen counter after baking a cake and cleaning up the kitchen. I put the fingernail clippers next to it so you could see the size of it. The kitchen was clean before I started and I didn’t notice it then, although it could have been there.
It’s a pretty distinct cap with the little pie sections and flecks on top. What does this cap belong on? Where did it come from? I have no idea, and it’s really bugging me.
Just thought I’d share my pain.
Now I’ll share the recipe for the cake I baked. I’m going to take most of it to my Dad who had a colonoscopy this morning and didn’t have a bite to eat yesterday. I’m sure he’ll appreciate it. I know I would. Maybe he'll forgive me for accidentally sending him porn in an email. Yes, I really did.
It’s a rainy, overcast day, too. A perfect day for not-too-sweet, warm apple cake. YUM!
Apple Bundt Cake
3 cups apples - peeled, cored and diced
2 tablespoon white sugar
2 teaspoon ground cinnamon, divided
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
1 cup chopped pecans
¼ cup white sugar for coating pan
Preheat oven to 350 degrees F. Grease and sugar a 10-inch Bundt pan. In a medium bowl, combine the diced apples, 2 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder, 1 tsp cinnamon, and salt; set aside.
In a large bowl, combine sugars, oil, orange juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped pecans.
Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter. Bake in preheated oven for 50 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar if desired.