I acknowledge that this is the second loaf cake that I have posted here in less than a month. The last one, a pear and dark chocolate gem, is perfect as a special occasion treat. While it might look understated, it is a knockout filled with chunks of dark chocolate nestled in a brown butter cake batter. This blackberry apple cake, on the other hand, is for snacking. It’s amazing how two cakes that look so similar can be made up of such different ingredients. While I certainly love making indulgent desserts every once in a while, it’s way more essential for me to have somewhat healthy, homemade snacks that I can eat throughout the day. Every day between meals, I may eat some pickles, nuts, or squares of dark chocolate (sometimes all within the same snacking session). But, the best weeks are when I have prepared something like this blackberry apple snacking cake. It’s a perfect sweet treat that feels extra special and indulgent but that I know is actually made up of pretty great ingredients.
I went to stay at someone’s cabin this weekend and my first thought was that it was the perfect opportunity to bake a cake. I haven’t had very many social situations lately where it would make sense to bring baked goods, so I thought this would be a pretty good excuse to whip something up. Unlike cookies or loaves I never think of freezing cake, so I am always waiting for an opportunity to share the goodness with others (a.k.a. not eat the entire thing by myself within 3 days). I am generally drawn to slightly sweetened, moist cakes topped with fruit (or chocolate- never discriminate against chocolate).
I’ll admit, I ate this for dinner, and what a glorious dinner it was! I made some blackberry filled Challah dreaming of the french toast that it would eventually become. I threw half of the loaf in the freezer (it is a huge loaf of bread) and waited patiently for Sunday night when I could whip the second half into the most awesome meal ever.
The first time that I made bread it was a total disaster, it didn’t rise, it didn’t taste very good, but boy, was it exciting. I find it fascinating to watch the yeast activate and froth up, and the dough rise and transform into something completely different. It really is an amazing process to watch and you realize how ‘alive’ your food is. It’s like magic!