Les Pommes!
Ok so Oven Lesson #1: Clean your oven regularly (see previous post). Oven Lesson #2: Don’t mistake the oven ‘cancel’ button for the timer ‘cancel’ button.
“I wonder why it’s not browning on top”. I stared into the oven at 7 minute intervals, each revealing the same result as the last. Something just wasn’t adding up here. It should have been black for as long as I had had it in the oven.
Then it hit me. I had turned the oven off a looong time ago, thinking it was the timer. There was no telling how long that cake had sat in there and at what temperature. This is when veteran baking experience comes in handy. Just knowing when something is ‘done’. Hey maybe mine didn’t look exactly like the picture of the one before it, and yea maybe I added some cinnamon thus making the cake less French, but, obviously at this point I’m just glad it was edible. Even better than edible. It was so tart and sweet, with a spongy buttery cake holding it all together. Plus, my favorite:
IT HAD BOOZE IN IT 
Cool thing about this recipe (besides the fact it clearly survives fuck-ups) is that it’s so simple. I had all the ingredients on hand save for the Honeycrisp apples.
It is a Dorie Greenspan recipe but I found it here:
Oh, autumn. How I love thee.
