This weekis getting on everybody´s nerves. It has been really hot and it´s barelynovember; so much heat is not supposed to happen until at least a month. The powerwent out yesterday in many parts of the city. It turns out a transformerexploded somewhere and most of the federal district was left in the dark. Itcame back together after three hours here and I can´t give thanks enough.
Beingwithout electricity makes you aware of how much we depend on it. Foreverything.
And thenight was closing in and the idea of sleeping without a/c when it´s 35ºC (95ºF)can make even the cheeriest person get very cranky. And then everything came tolife again, suddenly, almost the whole house lit up, the computer and therefrigerator made that start-up sound that can be so annoying sometimes, butthat sounded like the sweetest music.
And now,I´m awake at 4.30 am, having woken up not really knowing why. But I´m thankfulthat I can come down and write this, the house is cool and I can tell you aboutthe apple cake that resulted from half of the buttermilk muffin batter from tuesday.
It´s hardto know what to do with food sometimes. Blogging brings out my inner baker and the excess of baked goods can be difficult to deal with at times. Iusually halve recipes from the go whenever possible. So the muffins from twodays ago started as half a dozen. Not bad considering they are not my usualthing to eat. I could eat one that day and freeze the rest. As I was repeatingthe same mantra I usually do `be careful with the quantities, you´re halvingthe recipe´, I didn´t realize I was adding the whole amount of butter. So therewas no other way but to add the other half of dry ingredients and make thewhole dozen muffins.
What am Isupposed to do with so many muffins? It´s one of the reasons why I don´t makethem for myself; all the recipes are just too large, and they don´t keep sowell. The ideal muffin should be eaten the same day it´s baked.
So half therecipe was poured into a square 8-inch (20cm) pan, an apple quickly peeled andsliced, and the crumble sprinkled on top. This buttermilk apple cake was born.Fast, easy and very delicious. In my opinion much better than the muffins, andonly one red apple was needed.
It´s almostlike a sheet cake, perfect for a cup of coffee or a snack. And it keeps muchbetter than it´s muffin twin.
BUTTERMILK APPLE CAKE
Note: the recipe is easily halved, which youneed if you use the pan size suggested here.
½ recipeButtermilk Crumb Muffins
1 apple,peeled, cored and sliced
Preheatoven to 350º. Butter an 8-inch (20cm) square pan.
Prepare half the batter according to the muffin recipe. Spread it evenly in the pan. Arrangeapple slices in four rows, overlapping them a bit. Sprinkle half the crumble ontop and bake for 30 minutes, or until a tester inserted comes out clean.
Let cool onwire rack before cutting.