Fact about me: I’m obsessed with magazines. I used to subscribe to 10+, but I’ve been simplifying lately and have gotten down to a way more convenient 8.
One magazine I will never stop subscribing to is Real Simple. Funny thing is, if you’d asked me in college if I read Real Simple, I would have looked at you like you were crazy because it’s an “adult magazine.” Who wants to learn more about organizing, cleaning, 5 chicken recipes for the week or issues like what to wear to a winter day wedding? That’s so boring and old. Hand me a People, please.
Well, guess what, priorities change and now it’s my absolute favorite magazine. It’s one of the few magazines I read cover to cover (another is GQ – a terrific magazine) and savor every little article, thought or recipe.
Last summer, I tried a recipe from the cover of the July issue – Linguine with Summer Vegetables + Goat Cheese and it turned out amaaazing. It’s one of my post re-pinned posts from my blog. Today, I tried the Bourbon Apple Cake from the September issue and oh.my.gosh.
All I can say is, thank you adulthood for turning me on to this magazine.
B O U R B O N A P P L E C A K E
1/2 cup (1 stick) unsalted butter, melted, plus more for the pan
1/2 cup all-purpose flour, spooned and leveled
3/4 teaspoon baking powder
1 teaspoon pure vanilla extract
3 apples, chopped (the original recipe called for 4 apples, but I used 3 and it was perfect)
1. Heat oven to 350° F.
2. Butter an 8-inch springform pan. (Funny thing – I had no clue what a springform pan was when I read this. I googled it and thought, oh how handy. I then went to my cabinet to find a pan for this recipe and guess what I found down there. A springform pan.)
3. Whisk together the flour, grits, baking powder, and salt in a small bowl; set aside.
4. In a separate bowl, whisk the eggs until foamy. Add the sugar, bourbon, and vanilla and whisk to combine. Whisk in the flour mixture and butter in alternate additions, beginning and ending with the flour mixture. Mix until just combined. Fold in the apples. (The batter will be very apple-heavy.) Transfer the batter to the prepared pan.
5. Bake until a toothpick inserted in the center comes out clean and the cake is golden brown, 60 to 70 minutes. Cool the cake in the pan for 10 minutes.
6. Run an offset spatula or butter knife around the edge of the pan to loosen, then remove the sides of the pan.
7. Serve warm or at room temperature. (Preferably with whipped cream or vanilla ice cream!)