by Caroline
It was late Sunday afternoon, and Tony was cooking dinner while the boys and I sat on the couch, reading. Ben was buried in his new book, The Mad Scientists’ Club and Eli and I were reading In the Night Kitchen. When I turn to the last page, I always stop reading and even Ben pulled his nose out of his book to sing out with Eli, “And that’s why, thanks to Mickey, we have cake every morning!”

Then came the inevitable epilogue: “Mama, why don’t we have cake every morning?” “Well, we have pancakes a lot,” I answered. But it sounded lame to me, so we made cake.

It needed to be quick, it needed to be something I could make easily with Eli, and it needed (after the recent Halloween orgy) to not be chocolate. I dug through my recipe binder with a dim recollection of a good recipe emailed to me by my sister and, miraculously, found it in less time than it takes to peel 5 apples for cake.

5-6 apples or pears
juice of 1/2 lemon (about a tablespoon)
2 t cinnamon
1 1/2 sticks of butter, melted
3/4 c sugar (brown, granulated, or a combination)
1 c flour
2 eggs

Preheat the oven to 350.


Peel, core, and slice the fruit (I cut the apples into sixteenths) and toss into a pie dish. Sprinkle with the lemon juice and cinnamon. Next stir the sugar, flour and eggs into the melted butter and mix well.

Pour the batter over the fruit and sprinkle with sugar and cinnamon. Bake for about 50 minutes, until the cake is browned and the fruit is tender.