Apple picking starts this weekend in my neck of the woods. I didn’t go, but that means that local apples are available, so when I found some local Honey Crisps, I decided to make this lovely apple cake. It’s not a *pie*, but a *cake*. Perfect for either breakfast coffee cake, or for afternoon tea. The spices are cinnamon, nutmeg, clove and just a touch of cardamom. PS: You don’t have to put the apple rings on the top… I just thought it would look nifty. Now I think it looks a little like octopus tentacles.
Sunday was another neighbor’s birthday and you know me, that is just another excuse to bake something yummy. In all honestly, I actually hadn’t remembered that it was his birthday and was going to make this cake anyway, but now I had an excuse to give it to someone. Because of the currants, it’s got that whole sweet and tart thing going, but mostly it is an overload of whipped cream (not a bad thing!). Because I really suck at actually frosting cakes (much better at cupcakes), I decided to go with the rustic, exposed sides.
This cake should quite possibly be your go-to “I need to make a cake in a hurry” cake and “I don’t really have the time to deal!” cake. While it does take an hour to bake, the whole thing comes together in minutes. It is *not* a cheese cake: it uses ricotta cheese, hence the cheese in the title. It is, however, a lightly, fluffy, simple and flavorful cake. Serve with a bit of whipped cream and you know something, it’s also going to be my breakfast tomorrow morning.
When I bought the ingredients for this lovely cake, I had every intention of making a cobbler. Raspberry Peach Cobbler sounded like a good idea. no? Well, for some reason, this morning it turned into an Upside Down Cake. Nothing wrong with that, but certainly far from the intent. 🙂 Turned out really really good, and start to finish, this only took about an hour. The raspberries on the edges sort of melted into the sugar solution, but that doesn’t really matter as it just made it like a jammy addition. Give it a go.
Getting to be spring so I thought that I would make the most of this lovely Sunday morning by making some spring-like food: Rhubarb, first of the season for me. This is a great little coffee cake, perfect for breakfast but would be great with afternoon tea as well. Fool-proof too. And if it isn’t rhubarb season, substitute fresh blueberries or even apricots or peaches later in the summer. Lots and lots of crumble, something my dad really loves.