Quarantine continues. Some days I feel invincible—I’ve gone for a long run, tackled my work, cooked well, eaten well, slept well. Other days suck. Going to the grocery store drains every ounce of well being I have and I can’t cook, exercise, or contribute to society in any way.
One thing that has kept me connected to myself and to the rest of the world has been sharing recipes. This blog has been the foundation of my culinary oasis for years. With the world wildin’ out right now, I’ve been wildin’ myself and dipped my toes into video!
Even though it’s basically just my friends, I love and appreciate seeing everyone’s faces on my weekly IG Lives. It’s awkward and silly and fun, and I get to see all your creations! I have no idea what I’m doing (hard facts), but I’m having fun filming, answering your questions, and sharing tips.
I love this quarantine apple cake so much. It’s simple, delicious, and you don’t need any special equipment or ingredients. Eat it for breakfast, dessert, or a snack—airport rules are the only rules now.
This cake is so loaded with apples that you’ll think you measured wrong. You didn’t. Use the folding technique to make the batter even and incorporated—my IGTV video shows you how to do this (around the 19:30 mark).
Other things to note:
- If you don’t have enough flour, you can sub the flour with alt-flours like almond meal, buckwheat, etc. I love using almond meal.
- You can sub white sugar for brown.
- You can use honey instead of maple syrup, or you can just omit it.
- I prefer Fuji apples for baking – they don’t get mushy when baked, and they’re naturally sweet so you need less sugar in the bake.
Stay safe and sweet y’all. Tune in on Sundays at 1pm PST for my IG Lives, and tag @shikhalamode in your quarantine apple cake creations!