I have been keeping some big news from you the last few months—Chris and I are expecting! We are delighted to welcome a baby girl into to our family this January.
The announcement of this baby feels extra sweet because we were not sure this day would ever come to pass. I was born with a heart condition, which carries its own unique set of challenges. Since my teenage years, my doctors have placed a question mark over my head when it comes to the idea of carrying my own children. While I knew I wanted a family someday, the path to creating that family was always in question.
I came to terms with the uncertainty, researching adoption and surrogacy in equal measure. I was fortunate to find a wonderful husband who was open to whichever path life would eventually deal us. Yet, I still fantasized about pregnancy—how could I not? But I knew deep down it was a distant dream that may never be fulfilled.
When I was officially given the doctors’ blessing, it felt like I had been awarded a golden ticket. Happily, I can report that so far this pregnancy has been healthy, for both mother and baby. I was lucky to completely avoid many of the classic pregnancy symptoms, including morning sickness. In many ways, I have felt completely normal except for the ever expanding waistline.
As I near the third trimester, the aches, pains, and exhaustion are slowly starting to set in. Even so, these inconveniences pale in comparison to the moments when our baby shares her little kicks and movements with me. I’m trying to enjoy this time, knowing it is so brief.
I find it hard to believe that we’ll be parents in a few short months.
While this baby hasn’t brought about any food cravings, she does seem to have a preference for salty foods over sweet. Though there will always be room in my diet for cookies, I have been leaning heavily towards natural sugars the last few months, particularly enjoying the sweetness found in summer fruits.
With autumn’s arrival and apple season in full swing, I took the opportunity to create a cake to take advantage of the harvest and fall’s comfort spices. This Apple Crumble Cake is sweetened primarily with honey, which lends the cake a subtle sweetness and depth of flavor that traditional sugar alone cannot provide. Because the cake is not overly sweetened, I recommend using apples that are on the sweeter end of the spectrum, which truly allow the apple flavor to shine.
Along with a cinnamon crumble topping, the slices disappear quickly.
This Apple Crumble Cake celebrates autumn’s apple season. The cake is sweetened with honey and spiced with cinnamon, nutmeg, and ginger. Sweet apple pieces are baked evenly throughout the cake, which provide additional sweetness and texture. After baking, I recommend cooling the cake completely before cutting and serving so the flavors have time to develop. Serve the cake plain or warmed with a scoop of vanilla ice cream.
One Year Ago: Spiced Chocolate Swirled Bread
Two Years Ago: Roasted Fig & Almond Cake
Three Years Ago: Carrot Almond Muffins
Four Years Ago: Espresso Chocolate Chip Coffee Cake & Boiled Cider
Five Years Ago: Vanilla Bean Malt Cake, Cinnamon Raisin Swirl Bread, Apple Cinnamon Pancakes, & Classic Apple Pie
Six Years Ago: Pumpkin Espresso Cake, Triple Coconut Cookies, Chewy Vanilla Bean Bars, & Peanut Butter Cup Cookies
Seven Years Ago: Pumpkin Granola, Chocolate Cherry Bread, Pumpkin Spice Latte, & Oatmeal Raisin Crisps
Eight Years Ago: Maple Roasted Bananas, Chocolate Avocado Cupcakes, & Butternut Squash Custard
Apple Crumble Cake
Yields 10-12 servings
2 1/4 cups (270 grams) all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 cup (118 mL) vegetable oil
1 cup (340 grams) honey
2 large eggs
4 cups (500 grams or about 4 medium) apples, peeled, cored, and finely diced
3/4 cup (90 grams) all-purpose flour
1/3 cup (67 grams) brown sugar, packed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
4 tablespoons (67 grams) butter, melted
Preheat oven to 350 degrees F (180 degrees C). Grease a 10-cup tube pan and set aside.
For the cake, whisk together flour, baking soda, salt, and spices in a large mixing bowl. Mix in the vegetable oil, honey, and eggs until uniform. The batter will be thick. Stir in the diced apples and set aside.
For the crumble, stir together the flour, brown sugar, spices, and butter in a medium mixing bowl until uniform and crumbly. Set aside.
In prepared pan, spread out cake batter evenly. Sprinkle the top with the crumble topping and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before transferring cake to a cooling rack to cool completely.