Is it too early in our relationship to say that I miss hanging out with you guys more? I hope not. The fact is I’m so caught up in the oh my god what did I think of a certain cookbook I’m supposed to be halfway through these days (ha! hoo! hee! I wonder if Knopf will find this hilarious) that it’s taking time to hang out here. Which is a shame because it’s my favorite place outside of a certain striped rug covered in The Mop Who Came to Live With Us and his toys and a bar I haven’t yet found that makes perfect Manhattans.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 America's Test Kitchen | 2024-04-20 16:00:24 |  80,249 Views |
Three-layer rhubarb cake: easy spring dessert
And it’s not that I haven’t been cooking. Yesterday I made what I hoped would be an incredibly deep apple pie for the cookbook. Think stacks of amazing baked apples for people who can never have enough filling (this is for people who can never have enough crust by the way). Unfortunately it was a (delicious) mess and I’m back to the drawing board where I’ll have the confidence to peel another six pounds of apples.
There’s also this upside-down cranberry caramel cake I made from The Perfect Finish. Now before I tell you what went wrong let me start on a positive note: we ate it. In a calorie-laden apartment these days the temptation of cake isn’t so great (if there’s even an upside to all that cooking). But over the course of a work week we ate it. It was clearly delicious.
But it was tricky. It baked too quickly I found the cake a bit firm. It almost spilled over. I wanted more flavorings to contrast the cranberries and I also wanted some cranberries. And the cake is not very pretty. At first I blamed my photography but then I started Googling uncertainly (why doesn’t anyone else do this?) for other images of cranberry upside-down cakes and well apparently they look pretty much like this. I’m going to post the recipe below with a few notes. Rest assured that if you make it by the book with only minor adjustments to the cooking time and oven protection you’ll have a cake worth sharing and finishing. However if you want to up the ante I have a few ideas.
