Yesterday's pretty sunrise was a portent of the crappy day of weather ahead of us. It was blustery and cloudy, and by day's end a big black cloud formed in the sky, dumping rain for most of the evening. Today, we're back to sunshine, although it is decidedly cooler than it has been. We still want to do some hiking, but I have a feeling we'll wait until the weekend is over. Maybe not...one never knows.
I took a break from slow stitching and photography yesterday in order to try a cake recipe I saw in the NYTimes a few weeks ago. I wanted to try to turn it into a cake for two, and so that was yesterday's challenge. My adaptations don't always work, but this one was a winner. You first peel, core and dice an apple...mine was a Granny Smith...and then cook it in some butter and brown sugar. When that cools, you can make the cake, adding in the cooked apples at the end.
Mine was baked in an 8-inch skillet. Be sure you know your skillet size before attempting any kind of skillet baking. I learned the hard way that iron skillets, unlike other cake pans, are measured across the top, from edge to edge, rather than from the bottom surface. So, an 8-inch skillet is sort of a medium-sized skillet. Also, I've decided that baking in the microwave/convection combination oven doesn't work very well, and so I used my regular propane oven for this. When the cake was baked, it looked like this: