Raw, adjective: 1. uncooked, as articles of food: a raw carrot.

Bundt Cake Saturday! On Friday.

Morning: bright
Mood: determined
Music: Verdi

Last night I spent a few charmed hours at the opera house for the SF Opera's Il Trovatore. Anvils hammering, gypsies spinning, a few bare chests strutting, and a rotating stage - the same one used a few years ago for their Barber of Seville. Long, but nice.

First weekend of October already, and things are afoot. Burbling. Apples are back in season, have been for a few weeks now, which means I've been pretty much living on them. Discovered the tangy revelation that is the honeycrisp apple a few weeks ago via a characteristically overpriced display at Whole Foods, and a large portion of my paycheck has been funneled that way since. Organic, Washington-grown, crispy, fantastic. You'll never look at a Fuji or a Braeburn again after trying one of these guys.

So I had a stash of honeycrisps in my fridge and not a lot of time to plan a recipe last weekend. The result? This pseudo-original creation that melds some of the good fall flavors out there right now. I tossed in two of my favorite fruits, added a few old reliable spices, and came up with this


Easy, quick, seasonal. Delish.


1 yellow cake mix
1 box instant vanilla pudding
4 eggs
1 container vanilla yogurt
1/2 cup oil
1/2 cup water
1/2 teas all spice
1/2 teas cinnamon
Pinch nutmeg
Pinch cloves
1 honeycrisp apple, diced
6 oz dried cranberries

Preheat your oven to 350 degrees; grease and flour your bundt pan. In a large bowl, mix together cake mix, pudding, eggs, yogurt, oil, water, and spices. Beat with electric mixer for 2 minutes until well-mixed. Chop up your apple into small pieces (leaving the peel on); fold chopped apple and cranberries into batter and stir until decently-mixed. Pour batter into prepared bundt pan. Bake for 40-45 minutes or until a toothpick comes out clean. Remove from oven and cool for 10 minutes in pan; invert on wire rack and cool completely.

Most recipes using apples will recommend that you peel the apple. I say: fuck that. Leave the peel on for added color and crunch, not mention a little extra fiber. It'll save you a lot of time and effort, as well.

I intended to add ginger, too, but couldn't find mine, so went without. Trust your intuition on this and run with your favorite spices (or toasted nuts, as well). You can't really go wrong.

You can easily get away with just some powdered sugar to finish this cake. I went the other route, being short on time, and drizzled some warm cream cheese frosting on top. Finished it with a few clippings from the bouquet of Cosmos on the coffee table.

And voila. There's your spice cake. Happy fall.


freelancer said…
I discovered Honey Crisp last year and they have changed my life. They're even better than Pink Lady! Alas, as you've already noted, it makes the rest of your apples seem sad and it's rough once they go out of season. Oh how you miss them.

P.S. Have you noticed how slowly they oxidize? It's fantastic!
Anonymous said…
Honeycrisps, born in Minnesota! I believe it's also the state apple.
Mariah said…
I just got a bag of honey crisps yesterday - YUM! Also Rach, tonight I'll be making Kenny's special coming out bundt - my friend has a birthday and loves the confetti cake. Go figure. :) Love - M

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