Well, just when I thought I was safe, I came down with COVID. (UGH, gross, I know). I was feeling pretty bad for over a week, and I was sure I had it, but I took four rapid tests that all came back negative. Intuitively, I isolated myself from my family and went for a fifth test, and sure enough, it came back positive. Even though I suspected it, it is always a shock when you confirm it. Let that be a lesson: a negative test doesn’t mean you’re covid free.
In talking to my friends and relatives, I found that people have had very different symptoms. Since my symptoms didn’t match exactly what other people have reported, I thought maybe it was just the flu. No such luck. Boy, was I sick. Among other symptoms, the overall fatigue and weakness was the worst. Just getting out of bed and walking to my closet seemed like an insurmountable task. These symptoms lasted the longest, as well as a constant headache. It has been years since I even had a cold, so, needless to say, I was miserable.
I couldn’t write and I couldn’t cook, so I thought I might have to put the blog on hold. Thank goodness, I am always somewhat ahead of myself for my blog, so I had some recipes that were written and ready to go.
The one thing I was happy about was that it was so cold outside, and I didn’t have to go anywhere. I cannot remember a time when I had no appointments on my calendar. As I got better, I was able to watch TV, but even that became ridiculous and boring. I had run out of shows, so I started watching the Best British Baking Show. Don’t ask me why, curiosity I guess. I heard the food in England is horrible, though I have never been there myself. As I watched the show, I just could not believe some of the desserts they love in England. They sounded terrible, and even when they were baked, none of them looked good enough to taste. I just kept watching, as my inquiring mind got the best of me. I was hoping to learn something, but the desserts just did not seem appetizing to me at all. I kept watching because I was so amused by the people they chose to participate in the bake off and the methods they used to complete the task.
If you are desperate, like I was, to fill your boredom with something ridiculously stupid, give it a chance. If anything, you will be amused and entertained for a couple of episodes.
As I felt better, I was in desperate need of some comfort food. What can be better than a warm Cinnamon Spice Cake? The milk and applesauce ensures that this cake is moist and fluffy. It is filled with an array of savory spices, cinnamon, nutmeg, vanilla and orange zest. Just thinking about it makes you want to bake it right away. It is topped with cinnamon sugar that makes this cake just the comfort food you need. Trust me, I would know. This cake makes the house smell like cider donuts, and seems like just the right treat to have around while trimming a tree, lighting a menorah, or watching the snow fall outside.
From Odette: “This recipe calls for spelt flour but you can use all-purpose flour, whole wheat, spelt or a combination of all three. (The spelt adds a lovely warmth that all-purpose can’t, and whole wheat can be a little full on by itself.) The cake is not overly spiced and keeps for days; in fact, I think it’s better on the second day when the flavors have had time to rest. It is deserving of a pair of slippers, a cardigan, and a cup of tea. Makes one 13-by-9-inch rectangular cake, that is perfect for Christmas or any night”.
This recipe is courtesy of Simple Cake, by Odette Williams and makes 8 to 12 servings that go perfectly with a good book and a warm fireplace.
Ingredients for Cinnamon Spice Cake:
For the Cake:
2 1⁄4 cups organic whole-grain spelt flour (or all-purpose flour; see note above)
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
3 eggs, at room temperature
1⁄2 cup (120ml) mild-flavored extra-virgin olive oil
1 teaspoon vanilla extract
1 cup unsweetened applesauce
1⁄4 cup honey
1⁄2 cup whole milk
1 tablespoon finely grated orange zest
1 cup light brown sugar, lightly packed
For the Cinnamon Sugar Topping:
1/3 cup cane sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
Make the Cake:
Preheat the oven to 350°F. Grease a 13 by 9-inch rectangular pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I’ll let you just grease, line the bottom of the pan, and lightly flour the sides if you’re feeling lazy.)
Place a large sifter or a sieve in a large mixing bowl.
Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg and sift.
In another large bowl, whisk the eggs, oil, vanilla, applesauce, honey, milk, zest and brown sugar until smooth.
Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
Pour the batter into the prepared pan and smooth the top.
Bake in the center of the oven for 28 to 30 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
Remove the cake from the oven and let it stand for 10 minutes.
Run a butter knife around the cake to gently release.
Invert the cake, peel off the parchment paper, and cool on a wire rack.
Make the topping:
Mix the sugar, milk and cinnamon in a small bowl.
With a large, sharp knife, cut the cake into cubes.
Brush or spoon the melted butter on top of each cake square.
Let it soak into the cake a little before sprinkling on the cinnamon-sugar mix. (If the cake is still warm, the sugar will dissolve.)
It’s that simple!
Happy Snow Day!
