You all helped me figure out what that weird lidded pan was and I'd hoped to try steamed brown bread. But the Fates and Furies decided that Haywood County was not worthy of providing pumpernickel or rye flour and so I went with a recipe where I DID have all the ingredients: Martha Stewart's Caramel Apple Steamed Pudding.
As I'm typing this, I realized that I have NEVER (if I could write that word in 124-point font I would) EVER had a Martha Steward pastry that I liked. All I can blame this latest fiasco on is a regretful lack of brain cells dedicated to long-term memory. Apparently my hippocampus and cortex went out on a binge yesterday and left me along with this cake pan and a desire to try it.
Stupid cortex. Stupid hippocampus.
Okay, let me reign it in a bit. It's...okay. I don't like the spice blend (too much cloves and nutmeg) and thought the cake was dry. Perhaps it's one of those cakes that get better as they age, like Helen Mirren's jaw line. I didn't even use all of the bread crumbs (and why bread crumbs??) and it still seems dry to me.
I did use my own caramel because Theo caramel (made with heavy cream) versus plain old melted sugar? Come on. And my own apple sauce, made from uber-fresh apples from our local orchard along with fresh eggs from The Girls. But I followed Martha's spice blend, recipe and methodology for the cake/pudding portion. And why is it called pudding? Pudding should be wobbly and soft and NOT LIKE CAKE. That's why it's called pudding and not cake.
Surprisingly the cake released really well, which, to be honest, I was not expecting.
So there it is. If I ever find pumpernickel flour, I'll give the steamed bread a try, but ix-nay on this recipe.
http://www.marthastewart.com/330208/caramel-apple-steamed-pudding?backto=true
https://recipeswap.org/fun/wp-content/uploads/swap-photos/Apple-Cake.jpg
As I'm typing this, I realized that I have NEVER (if I could write that word in 124-point font I would) EVER had a Martha Steward pastry that I liked. All I can blame this latest fiasco on is a regretful lack of brain cells dedicated to long-term memory. Apparently my hippocampus and cortex went out on a binge yesterday and left me along with this cake pan and a desire to try it.
Stupid cortex. Stupid hippocampus.
Okay, let me reign it in a bit. It's...okay. I don't like the spice blend (too much cloves and nutmeg) and thought the cake was dry. Perhaps it's one of those cakes that get better as they age, like Helen Mirren's jaw line. I didn't even use all of the bread crumbs (and why bread crumbs??) and it still seems dry to me.
I did use my own caramel because Theo caramel (made with heavy cream) versus plain old melted sugar? Come on. And my own apple sauce, made from uber-fresh apples from our local orchard along with fresh eggs from The Girls. But I followed Martha's spice blend, recipe and methodology for the cake/pudding portion. And why is it called pudding? Pudding should be wobbly and soft and NOT LIKE CAKE. That's why it's called pudding and not cake.
Surprisingly the cake released really well, which, to be honest, I was not expecting.
So there it is. If I ever find pumpernickel flour, I'll give the steamed bread a try, but ix-nay on this recipe.
http://www.marthastewart.com/330208/caramel-apple-steamed-pudding?backto=true
https://recipeswap.org/fun/wp-content/uploads/swap-photos/Apple-Cake.jpg
