Cinnamon and Apple Crumble

Over the weekend I had the opportunity to be one of the ten thousand volunteers at the Chicago Marathon. A few months back several of  us decided to volunteer at one of the water stations to support the larger running community and, more importantly, to cheer on the runners from our half-marathon and marathon training group. Maybe it was having run two marathons in my first running life that made the day emotionally exhausting for me. For reasons a little hard to explain, tears welled up in my eyes several times as I watched the runners run by our water station. But I'll try. Until you actually run a marathon, it's hard to fully understand the emotional and physical toll the training as well as the marathon itself takes on your spirit and body. It should almost be considered a kind of extreme sport as your psyche runs the gamut from being exhilarated to being enervated. All sometimes within a five minute period of time. Watching from the ten and a half mile mark (they had 15.7 miles more to go), the determination on the faces of those who were running strong as well as those already starting to struggle (trust me, I know what struggle looks like) was clearly evident. Standing on the sidelines holding out cups of water, I could almost feel the collective joy, pain, and angst of every one of the first time and seasoned marathoners as they passed by. It was almost too much to take in. My weepiness reflected how simultaneously inspiring and depleting it felt being just there. By the time I eventually got back home, my body felt as if it had vicariously run that marathon with them.

Had this Cinnamon and Apple Crumble been in the house waiting for me when I got home, I may have allowed myself to eat more than a single piece. One with a generous side of cinnamon whipped cream of course. But I didn't discover the recipe for this crumble until I was scrolling through some of the recipes posted by a recently discovered fellow blogger, Meike Peters in the middle of the night (exhaustion sometimes leads to sleeplessness). As is often the case with recipes shared by food bloggers living in other countries (Meike currently lives in Berlin), the ingredient amounts are in metric form (not a problem when using a scale) and some ingredients (e.g., Boscoop apples) are indigenous to different parts of the world  and not yet available in the states. Minor obstacles, especially when one is motivated to make a recipe.

The Cinnamon and Apple Crumble is part cake, part crumble, and pure deliciousness. It is the best of both worlds combined into a single dessert. Once you too feel compelled to make this cake, the only decision left will be whether to serve it as a dessert, for breakfast, as a reward, or for some or all of the aforementioned reasons.

Years ago I bought an OXO food scale. Not only has it enabled me to measure ingredients in either ounces or grams, it has been invaluable in ensuring accuracy and consistency. With more and more cookbooks listing recipes in metric form and more recipes emanating from all over the world (where grams are the standard unit of measure), the scale has become an invaluable kitchen tool. If you have not yet invested in one of these scales, I have provided conversions for you in the recipe listed below. Meike's recipe called for the use of Boscoop apples which, I have to admit, were a variety of apple I had never heard of before. Quite possibly because these medium-sized, yellow with a red blush skinned, tart apples are primarily available in the Netherlands and France (two places I have not yet traveled to). The closest 'American' version of this apple would be a Granny Smith. 

Depending on the size of the Granny Smith apples picked at the apple orchard or bought from the market, you will need 4 to 5 of them. The apples are peeled, cored, halved, and cut into quarter inch slices.

There are essentially three layers to this Cinnamon and Apple Crumble: The base cake layer, the apple layer, and the crumble layer. It comes together easiest if you begin by first making the base cake layer. The cake batter can be made in a standing mixer fitted with a paddle attachment (or a handheld mixer). Once all of the ingredients are blended, it has a beautiful consistency and spreads easily in a prepared 10 inch springform pan. 

To add a bit more cinnamon flavor to the crumble, I sprinkled the sliced apples with a cinnamon-sugar mixture (see recipe below). Note: Lightly press the sliced apples into the cake layer before sprinkling with the cinnamon sugar and/or topping with the crumble mixture.

The consistency of the crumble mixture was perfect. However, if for some reason yours turns out a bit dry, add a little more melted butter.  And if too wet, add a little more flour, one tablespoon at a time. It should be wet and crumbly, not sticky or dry.

The Cinnamon and Apple Crumble is baked in a preheated 355 degree (F) oven for 50-55 minutes. The crumble is done when the top is beautifully browned and a tester inserted into the cake comes out clean. Allow the cake to rest in the pan 15-20 minutes before running a knife along the edge of the cake and transferring cake to a cake stand or platter. Note: Do not remove the cake from the springform bottom while hot and/or warm. I served my crumble with the bottom still under it.

Freshly whipped Cinnamon Whip Cream or vanilla ice cream are the proverbial icing on the cake, or in this case crumble, accompaniments. 

Made in a 10 inch springform pan, this cake generously serves 10-12 people. 

There is a lot going on in this crumble. From the tender, sweet cake bottom, to the tart, baked apples, to the cinnamon crunchy crumble top, it is a sweet tooth satisfying trifecta.

No matter how many apple recipes you have in your repertoire, you need to make room for one more. This one. With apple season in full swing here in the states, this Cinnamon and Apple Crumble is yet another reason to make a trip to an apple orchard (or the market) sooner rather than later. 

Recipe
Cinnamon and Apple Crumble (slight adaptation to Meike Peter's Apple and Cinnamon Crumble recipe)
Serves 10-12

Ingredients
Cake
125 grams of unsalted butter, room temperature (or 9 1/2 Tablespoons)
3 large eggs, room temperature
2 teaspoons baking powder
1 teaspoon vanilla paste (or 1 teaspoon vanilla or 1 teaspoon of commercially made vanilla sugar)
Pinch of kosher salt
125 grams of granulated sugar (or slightly less than 2/3 cup)
250 grams of all-purpose flour (or 1 3/4 cups plus 1 generous Tablespoon)
4-5 Granny Smith apples, peeled, cored, halved, and cut into 1/4 inch slices

Crumble
125 grams of unsalted butter (or 9 1/2 Tablespoons), melted
125 grams of granulated sugar (or slightly less than 2/3 cup)
1 teaspoon vanilla paste (or 1 teaspoon vanilla or 1 teaspoon of commercial vanilla sugar)
2 teaspoons cinnamon
200 grams all-purpose flour (or 1 1/2 cups plus 1 Tablespoon)

Cinnamon Whipped Cream
1/2 pint heavy whipping cream
2 Tablespoon confectionary sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla paste (or vanilla)

Directions
Cake
1. Preheat oven to 355 degrees (F). Butter and/or spray a 10 inch springform pan and set aside.
2. Whisk together the flour, baking powder, and salt. Set aside.
3. In a standing mixer fitted with a paddle attachment, cream butter. Add sugar and beat until light and fluffy (approximately 3-4 minutes).
4. Add in eggs one at a time, beating well after each addition. Note: Scrape sides of bowl between egg addition.
5. Blend in flour mixture, beating on low until well blended.
6. Spread cake batter in prepared plan. 
7. Arrange the apples on top of the batter, pressing lightly into the batter. Note: I sprinkled the top of the apples with a cinnamon sugar mixture before topping with the crumble. To make the cinnamon-sugar mixture, blend together 1/4 teaspoon cinnamon and 1 Tablespoon of caster or granulated sugar.

Crumble
1. In a medium sized bowl, blend the flour, sugar, cinnamon and melted butter until crumbles form. Note: If the mixture is too dry, add some additional butter. If too wet, add more flour, 1 Tablespoon at at time. 
2. Sprinkle the crumble mixture evenly over top of the apples.
3. Place baking pan in the preheated oven. Bake for 50-55 minutes or until top is golden and a skewer comes out clean when inserted into the cake. Allow cake to cool in pan for 10-15 minutes. Run a knife along the edge of the cake and remove springform pan ring. Transfer cake to a plate or platter.

Cinnamon Whipped Cream
1. In a mixer fitted with a whisk attachment, whip cream at high speed until soft peaks form.
2. Add confectionary sugar, vanilla paste and cinnamon. Continue beating until firm peaks form.
3. Serve crumble with Cinnamon Whipped Cream and/or vanilla ice cream. 

Grazing horses in northern Illinois.

Baked Apple Cider Doughnuts

Autumn is cool, crisp air; the smell of and warmth from a wood burning fire; vibrant red, orange and yellow landscapes; caramel apples; golden cornfields set against a blue sky; Indian corn, gourds, and pumpkins; apple picking season; and, of course, apple cider doughnuts. On a beautiful fall day, a friend and I drove up to an apple orchard in northern Illinois on a near perfect day. With the air filled with the intoxicating aroma of apple cider doughnuts and trees dripping in apples, we were beyond giddy with excitement. Needless to say we left with more than some freshly picked apples. Although buying only a single cinnamon sugared apple cider doughnut to savor on the ride home may have been the most questionable decision of the day.

With the taste of that cinnamon sugared apple cider doughnut still lingering on my palate, the decision to make some here at home wasn't at all that surprising. Instead of making a ninety minute doughnut run drive, all I needed to do was walk into the kitchen. In less than an hour, I had a platter of eighteen of the most beautiful, delicious, mouthwatering, cakey mini baked apple cider doughnuts. 

If you haven't yet been swayed to buy a doughnut pan, these Baked Apple Cider Doughnuts should be what finally motivates you to get one, or two, of them.

These Baked Apple Cider Doughnuts have an incredible cake-like texture and spiciness to them. Due in large part to the thick batter, the use of two (versus one) teaspoons of baking powder and the use of multiple spices. In fact this batter was so thick I would loosen it up with a slight increase in the amount of buttermilk. Instead of using only a half-cup of buttermilk, I recommend using a half-cup plus no more than an additional two tablespoons. While the batter will still be on the thick side, it should be easier to pipe into a prepared doughnut pan.

The apple flavor in these doughnuts comes from an apple cider reduction. One cup of fresh apple cider is reduced to a quarter cup over medium-low heat. In approximately 15-20 minutes the cider will reduce and have a thin syrupy consistency. When buying apple cider, make certain your don't buy an apple cider blend (meaning it has been somewhat diluted) as it will not have the same depth of flavor as a 'real' apple cider.

Instead of using only cinnamon and nutmeg in the batter, I used a homemade apple spice blend. The combination of the cinnamon, nutmeg, allspice, cloves and hint of cardamom adds a flavor dimension not found in the use of cinnamon/nutmeg only.

Both granulated and brown sugar are ingredients in the doughnut batter. For the brown sugar, you can use light brown sugar, dark brown sugar, or a combination of the two. I used a combination of the two.

Using a mini-doughnut pan, these Baked Apple Cider Doughnuts bake in a preheated 400 degree (F) oven for 10-12 minutes (or until they are lightly browned and are springy to the touch). Once baked, the doughnuts should be flipped onto a cooling rack.

Instead of giving these doughnuts only the more traditional cinnamon-sugar finish, I decided some of them should have a cinnamon sugar glaze. The glaze is made with sifted confectionary sugar, brown sugar, a quarter teaspoon of cinnamon, a pinch of kosher salt and some whole milk. And honestly, I can't decide which of these finishing touches I prefer. Both are seriously luscious.

Once the glaze has set, the doughnuts can be stacked on a platter and served. If not serving immediately, store in a tightly covered container or cover tightly with a strong plastic wrap. They will retain their freshness for up to 2 days if properly stored although they are not likely to last that long.

At least one more trip to an apple orchard is planned in the weeks ahead, however, the number of batches of these Baked Apple Cider Doughnuts to made has yet to be decided. More than one, but less than a hundred. And after you make your first batch of them, you too are more than likely to make them again. If not for their aroma while baking in the oven or for their ridiculous cuteness, but for their insane scrumptiousness! Let me know if you can walk after eating just one of them!

Recipe
Baked Apple Cider Doughnuts (inspired from multiple sources)
Makes 18 mini-doughnuts

Ingredients
Doughnuts
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 teaspoons apple pie spice* (or 1 teaspoon cinnamon and 1/4 teaspoon nutmeg)
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup dark or light brown sugar (or a combination of both)
4 Tablespoons unsalted butter, room temperature
1 cup apple cider (reduced to 1/4 cup)
1/2 cup plus 2 Tablespoons buttermilk

Cinnamon-Sugar 
3/4 cup granulated sugar
1 heaping teaspoon cinnamon
1/2 cup (1 stick) unsalted butter, melted
pinch of kosher salt

Cinnamon-Sugar Glaze
1 cup confectionary sugar, sifted
1 Tablespoon light brown sugar
pinch of kosher salt
1/4 teaspoon of cinnamon
2-3 Tablespoons whole milk
Sprinkles optional

Directions
1. Preheat oven to 400 degrees (F). Lightly spray a doughnut pan with vegetable spray and set aside.
2. In a small saucepan, reduce the one cup of cider to 1/4 cup over medium-low heat (approximately 15-20 minutes). Allow to cool to room temperature.
3. In a medium sized bowl, whisk together flour, baking powder, baking soda, salt and apple pie spice. Set aside.
4. In a standing mixer fitted with a paddle attachment beat butter, granulated sugar and brown sugar.
5. Beat in eggs one at a time until fully incorporated.
6. Reduce speed to low and blend in reduced apple cider and buttermilk.
7. Add in flour mixture until just incorporated. Do not over beat or mixture will be sticky.
8. Transfer batter to a pastry bag (or a ziplock bag with corner cut), and pipe into prepared doughnut pan.
9. Bake 10-12 minutes until lightly browned and/or doughnuts spring back when pressed lightly. Remove from oven and cool on wire rack.
10. To make Cinnamon Sugar: Combine sugar, cinnamon and salt. To make Cinnamon-Sugar Glaze: Combine confectionary sugar, brown sugar, and salt. Add milk one tablespoon at a time. Stir until smooth. 
11. For a Cinnamon-sugar finish to the doughnuts, brush or dip doughnuts into melted butter. Then toss in cinnamon sugar until evenly coated.
12. For a Cinnamon-sugar glaze finish, dip top of doughnuts into glaze. Allow to set on a wire rack.
13. Serve immediately. Or store in a tightly sealed container. Doughnuts are best eaten with 48 hours (if they last that long).

*Apple Spice Mix: Combine 1 Tablespoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon allspice, 1/2 teaspoon ground cloves, and pinch of cardamom. Store any unused spice mixture in a tightly sealed jar or plastic bag.

Notes: (1) If finishing the Baked Apple Cider Doughnuts in the Cinnamon-Sugar Glaze, double the recipe. (2) The Apple Spice mix gives the finished doughnuts a deeper, more complex flavor. (3) If dipping the doughnuts with the cinnamon-sugar glaze, can make them more festive by finishing them with sprinkles. (4) When buying apple cider, buy fresh and, if possible, organic. These ciders are usually found in the refrigerated section of grocery stores. (5) I used a combination of light and dark brown sugars when making these doughnuts.

Day at the apple orchard.

Blueberry Dutch Baby

Breakfast seems to be one of these meals we are often in a hurry to eat. Usually this means when going out for breakfast we set relatively short time parameters around the time it takes to place the order to the time it is brought to the table. Invariably we often avoid ordering any menu item requiring a twenty minute wait time. For some reason twenty minutes in the morning is considered an endless eternity. We need to convince ourselves we are much too busy to wait that long. Although we think nothing of waiting in endless lines at the coffee shop, at the ice cream shop on a really hot summer's day, or at an amusement park. Essentially our perception of 'too long' is consistently inconsistent. Because if we really want something badly enough, we usually manage to deal with the wait time.

Dutch Babies are those 'do I really have to wait twenty minutes?' breakfast menu items causing us some angst. As soon as we place a breakfast order for anything other than a Dutch Baby, it seems the universe conspires against us. Within seconds of the server leaving our table, another server delivers a a tray of Dutch Babies to the table sitting next to us. The sight of them immediately makes our mouths water or drool or both. Suddenly our perspective shifts and we silently admit a twenty minute wait is really not that long at all. So instead of going out for breakfast and not ordering what you  crave, why not just stay in and make some Dutch Babies!

With the possible exception of wild blueberries, you more than likely generally have all of the ingredients for the making of this Blueberry Dutch Baby on hand. Less time consuming than making traditional pancakes and with a greater visual wow factor at the table, Dutch Babies are an impressive breakfast or brunch dish. By using different seasonal ingredients (blueberries, apples) or simply topping with a homemade lemon curd you may never grow tired of either making and devouring them. 

A prior dutch baby recipe post (Dutch Baby, At Last) used slightly different ingredients in the batter. I would be hard pressed to say which one of these Dutch Babies I liked better. Although in one bite of this Blueberry Dutch Baby and I was immediately smitten with the flavor the smaller, wild blueberries, lightly sprinkled with fresh squeezed lemon juice and finished with a generous dusting of confectionary sugar brought to it. Unfortunately fresh wild blueberries (a much smaller version of the blueberries most of us are familiar with) are not readily available here in the midwest. Driving to Maine or Canada is not a feasible option, so I instead used frozen wild blueberries (with success!). The recipe in Yankee Magazine called for using only one half cup of wild blueberries, but I can tell you now your Blueberry Dutch Baby really needs somewhere between three-quarters to a full cup of them.

The key to making the batter for a Dutch Baby is three-fold: use the best possible ingredients, use room temperature eggs, and whatever you do, do not over blend the batter. A lumpy Dutch Baby batter is a really good batter.

Cast iron pans and Dutch Babies are inseparable. Not only do they conduct heat evenly, they can stand up to relatively high oven temperatures (like the 425 degrees (F) oven temperature called for in this recipe). Cast iron pans at antique stores or flea markets may be a little more expensive than the newer ones made today although either of them will work (this comes from someone who has both). Never ever use a non-stick pan when making a Dutch Baby. Both your pan and your Dutch Baby will be ruined.

Getting the cast iron pan hot is important when making this puffy pancake. The best way to accomplish that goal is to first preheat the oven before placing the pan with the three tablespoons of butter in it. Not only will your butter melt (within about a minute) perfectly, your pan will be evenly heated. Once the butter is melted, the batter is poured into the pan first and then topped with the blueberries. In about 20-22 minutes you will the most beautiful, insanely delicious golden browned, puffy pancake. 

As soon as the Dutch Baby has finished baking, remove from the oven and immediately squeeze a half of small lemon over the top and dust generously with confectionary sugar. Serve immediately! Because part of the experience of a eating a Dutch Baby is taking it in with your eyes make certain everyone is at the table ready and waiting as the Dutch Baby will slightly deflate in a relatively short period of time. While it is as delicious fully puffed as it is deflated, seeing it puffed might make everyone at the table think twice before passing on ordering a Dutch Baby the next time they go out for breakfast at a restaurant. Life may be short, but who wants a life without a Dutch Baby, especially a Blueberry one.

Recipe
Blueberry Dutch Baby (slight adaptation to Yankee Magazine's Blueberry Dutch Baby recipe, July/August 2016)
Serves 2 generously and 4 slightly less generously

Ingredients
1/2 cup (65g) all-purpose flour
1/2 cup whole milk
2 large eggs, room temperature
2 Tablespoons sugar
1/8 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg or ground nutmeg
3/4 to 1 cup wild blueberries (fresh or frozen)
3 Tablespoon unsalted butter
Juice of 1/2 lemon
Confectionary sugar for finishing
Optional: Maple syrup

Directions
1. Preheat oven to 425 degrees (F) and position rack to lower position in oven.
2. Lightly beat the flour, milk, eggs, sugar, salt and nutmeg. Do not over beat as batter should be slightly lumpy.
3. Place butter in 9 inch cast iron pan. Place in oven. Allow butter to melt (about 1 minute).
4. Carefully remove pan from oven, immediately pour batter into the heated skillet and sprinkle with wild blueberries. 
5. Place pan in oven and bake until puffed and golden, approximately 20-22 minutes. Remove from oven.
6. Immediately sprinkle with fresh lemon juice and generously dust with confectionary sugar.
7. Serve immediately.

Notes: (1) I used one cup of wild blueberries here, but 3/4 cup could work as well. Anything less and well, it wouldn't be as delicious, (2) In the midwest, finding fresh wild blueberries (from Maine or Canada) is a challenge. Most grocery stores sell smaller wild blueberries in the freezer section, (3) Serving with maple syrup is optional, but not necessary. Personally I prefer a Dutch Baby without maple syrup, (4) This recipe definitely calls for the use of a cast iron pan. You can find vintage cast iron pans in antique stores and some flea markets or you can find new ones in a good culinary store. If buying new would recommend Lodge cast iron pans. Everyone should have at least one cast iron pan and (5) Feel free to make the base of this Blueberry Dutch Baby using the Dutch Baby, At Last recipe posted on the blog.

Views in Bar Harbor and on Mt. Desert Island (Maine)

Cardamom Pecan Coffee Cake

"Never photograph anything you are not passionately interested in." (Lisette Model) As I was reading "Diane Arbus: Portrait of a Photographer", a biography written by Arthur Lubow, I couldn't help but wonder why my very amateur photographic eye has been drawn more toward capturing landscapes, animals, and, of course, food rather than people. Of the thousands and thousands of photos I have taken over the last five years, there are relatively few having either familiar or unfamiliar people as the focal point. Often when photographing landscapes or the iconic images within them, I have positioned my lens or waited for the capture to be free of human life. Being unable to telepathically ask people to move slightly to the right or the left, I will shamelessly admit to, on a few occasions, kindly, yet boldly asking if they could please pause in place while I took a few photos. Fortunately I have yet to meet anyone telling me to, as they say, 'go jump in the lake'. Whatever the reason or reasons explaining my photographic interests, obsessions, and exclusions, something in this biography has opened my eyes to the possibilities of taking my photographic endeavors from a different, or rather, broadened vantage point. While I don't see myself going from one end of the continuum to the other, I can see myself experimenting with shifting away from, rather than staying only at the single end of it. Along with broadening and expanding the photographic concept of balance, who knows where some of this introspection might lead.

I would like to think I use the same kind of discerning eye when taking a photo as I do when reading new recipes. Rather than completing disregarding a recipe when I perceive something is a little 'off', I generally use a combination of my intuition and knowledge along with other recipes to come up with a version I think might work. Sometimes this works, and sometimes it doesn't (you don't ever get to see the things that don't). My path to the recipes I want to try are not alway linear, as something in my deeper search frequently leads me in a completely different direction. However, being side-tracked can sometimes be very good thing. Recently I came across a recipe for a Cardamom Coffee Cake made in a 9"x12" baking pan and piled high with a topping of sugars, butter, pecans and spices. Intrigued by this recipe, I began a search to see just how many other versions there were of a coffee cake having cardamom as its' main spice. Not many actually. However, I ultimately came across a recipe from the famous Moosewood Cafe, one made in either a bundt or tube pan with a nut filling sprinkled between the layers of cake's batter. This Cardamom Pecan Coffee Cake is a hybridized version of the Moosewood Cookbook recipe and the one initially peaking my baking interest.

If you search for the Mollie Katzen's Moosewood Cafe's Cardamom Coffee Cake recipe, you will discover that version and this one look very different. Instead of a light colored cake crumb with discernible streaks of nut filling, this one is darker with an almost invisible distinction between the cake and nut filling layers. Was it because I used sour cream instead of the other options of buttermilk or yogurt in the batter? Was it because the filling was made with toasted pecans instead of walnuts? Or was it because I added some melted butter, vanilla, and salt to the filling? I don't really know which one or ones were contributing factors. But what I do know is that I loved the deep, rich color of this moist, perfectly spiced coffee cake more than the ones I found on other foodblogs.

This is the kind of cake you want to make when you are having a brunch or weekend guests, needing to bring something to a gathering or a hostess gift if invited to spend a weekend at the home of a friend, as a gift for a friend or new neighbor, or whenever you have grown tired of the store bought bakery confections brought into your office. Easily made the night before, this moist cake actually improves in flavor if allowed to sit (well covered) overnight. Although I wouldn't pass up the chance to serve this cake while slightly warm.

With the exception of the cardamom, more than likely you have all of the ingredients for this Cardamom Pecan Coffee Cake in your pantry and refrigerator. Although, as luck would have it, when I began assembling the ingredients for this cake I discovered there were more than a half dozen boxes of dark brown rather than light brown sugar in the cabinet. Apparently I must not be able to keep an accurate mental inventory of brown sugars in my head or somehow think there will be a shortage of dark brown sugar when I go shopping. When making the cake batter, alway remember to give your eggs and butter time to come to room temperature. I generally take them out of the refrigerator the night before baking. The resulting cake batter will be very thick, so a standing mixer with a paddle attachment makes it easier on your arms to prepare.

The nut filling in the original Moosewood Cafe cookbook called for only for a quarter cup of packed brown sugar, one tablespoon cinnamon and one half cup chopped nuts. However, in this version I used one cup of (toasted) pecans, a combination of brown sugar and granulated sugar, some melted butter, cinnamon and kosher salt. I used almost four tablespoons of melted butter, however, would recommend scaling this back to 2 or 3 tablespoons. You want just enough to bind these ingredients together. Feel free to use walnuts instead of pecans, but you will definitely want the full tablespoon of cinnamon in this filling.

There are two recommended pan options for this Cardamom Pecan Coffee Cake: a tube pan or a bundt pan. Considering this is such a dense cake, I would strongly recommend the use of a (10 inch non-stick) tube pan to ensure evenness in baking. By adding a glaze to this coffee cake (and/or some additional chopped nuts or edible flowers on top) it will be so 'dressed up' you might not even miss the 'bundt' cake look.

Regardless of which pan option you decide to use, make certain to use some non-stick spray to ensure easy removal. There are essentially five layers to this cake: three of batter and two of filling. Beginning and ending with placing one-third of the cake batter in the pan. In a preheated oven, the baking time for this Cardamom Pecan Coffee Cake in a preheated 350 degree (F) oven will be anywhere between 70 and 90 minutes or until it the top is beautifully browned and a probe all the down to the bottom of the cake comes out clean. Depending on your oven (or pan), you might want to begin checking for doneness at 60 minutes. The aroma emanating from this cake as it bakes in the oven is downright intoxicating.

Consider the confectionary sugar glaze as a necessary option. Just remember, a smooth glaze requires the use of sifted confectionary sugar.

Once the cake is removed from the oven, allow it to sit in the pan for an additional twenty minutes before inverting onto a cake stand or platter. And then wait another twenty to thirty minute before pouring over the glaze.

The best description of the difficult to capture in words flavor of cardamom was shared in an article written by Serious Eats....."part nostril-widening menthol, part dew-drenched flower, part honeyed syrup. There is nothing subtle about cardamom, so when used in all but sparing amounts it will dominate whatever it's paired with. Used properly, it elevates sweet and savory dishes, adding layers of flavor that stay on the tongue..."  Used in both sweet and savory dishes, cardamom is one of those spices you want to have in your life. The original recipe called for only the use of 1 1/2 teaspoons of cardamom. But in reviewing other's adaptations to this recipe, many increased the amount to 1 tablespoon. And happily so did I. Between the cardamom in the batter and the cinnamon in the pecan filling, this cake was satisfyingly delicious!

I often will take photographs of the same landscape. No two photos are ever the same. The time of year and day along with my choice of aperture or millimeter settings significantly affect the final photo. Invariably after declaring a photo a 'favorite', another capture of the same view has me proclaiming it to be my new 'favorite'. Like my photos, I have now discovered a new 'favorite' coffee cake. And it may just one of those 'melt in your mouth' coffee cakes having the distinction of being the most favored of all. I won't say never (shudder the thought of permanently closing the door on anything), but it will definitely be long awhile before I look for or bake a different one.

This is not one of those coffee cakes that everyone will eat just because it's there. Rather it's one your family and friends will be hoping you make.

Recipe
Cardamom Pecan Coffee Cake (an adaptation of the Cardamom Coffee Cake recipe from The Moosewood Cookbook and the Food and Wine recipe for Cardamom-Spiced Coffee Cake)

Ingredients
Cake
2 cups (4 sticks) unsalted butter, room temperature
2 cups light brown sugar, firmly packed
4 large eggs, room temperature
2 teaspoons vanilla
16 ounces sour cream
4 cups all-purpose flour
2 teaspoons baking powder
2 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 Tablespoon ground cardamom (Note: The original recipe called for 1 1/2 teaspoons of cardamom, but I loved the flavor imparted by the full tablespoon. Feel free to use an amount as little as 1 1/2 teaspoons or as much a 1 Tablespoon)

Pecan Filling
1 cup pecans, lightly toasted and chopped
2-3 Tablespoons unsalted butter, melted
1/2 cup light brown sugar, firmly packed
1/2 cup sugar
1 Tablespoon cinnamon

Glaze
1 cup confectionary sugar, sifted
4 Tablespoons whole milk
1/2 teaspoon vanilla

Directions
Cake
1. Preheat oven to 350 degrees (F). Prepare a 10" bundt pan with non-stick spray and set aside.
2. Put flour, baking powder, baking soda, cardamom and salt in a medium sized mixing bowl. Whisk until blended. Set aside.
3. In a standing mixer fitted with a paddle attachment, cream together butter and brown sugar until light and fluffy (approximately 3-4 minutes).
4. Add eggs, one a time, beating until incorporated.
5. Mix in vanilla.
6. Add flour mixture and sour cream alternately, beginning and ending with the flour to the batter. Do not over mix. Batter will be very thick.
Note: There will be 3 additions of flour and 2 addition of the sour cream.

Pecan Filling
1. In a small bowl, mix together the pecans, brown sugar, sugar, butter and salt until blended. Set aside.

Glaze
1. In a small bowl, whisk together the sifted confectionary sugar, milk and vanilla. Stir until smooth. Note: If glaze is too thin, add a little more confectionary sugar. Conversely if it is too thick, add a little more milk. Set aside.

Assembly
1. Spoon one-third of the batter into prepared pan. Smooth slightly.
2. Sprinkle one-half of the pecan filling over the batter.
3. Spoon another one-third of the batter over the pecan filling.
4. Sprinkle remaining one-half of the pecan filling over the batter.
5. Finish with remaining batter, smoothing out surface with an offset spatula.
6. Bake for 70-90 minutes or until brown on top and a tester comes out dry when inserted all the way through the cake.
7. Remove from oven and allow to cool for 20 minutes.
8. Invert pan onto cake plate or platter. Allow to set another 20-30 minutes before pouring on the glaze.
9. Drizzle glaze over the top and sides of the cake.
10. Cut into slices and serve. Cover cake with plastic wrap to keep fresh.

Notes: Cake can be made a day ahead. Will keep for 3-4 days if tightly wrapped. Feel free to double the amount of glaze, particularly if you like a heavily glazed cake.

One typical photo and one a slight departure, both taken on the streets of Tombstone, Arizona (2016)