“I probably shouldn’t be telling you this, but as soon as I took that bread knife in hand, I knew that my basest desires would be unleashed. I have never felt this way about a piece of food before, but you made a million Prince songs go through my head, most of note ‘Do Me Baby.’ Now, I know that it is an inappropriate song to be shared between a comestible and a woman, but the heart wants what it wants, and you had to be devoured. Please know that it was worth every crumb….”
About 2 weeks ago I completed one of my more ambitious birthday goals: try 100 new recipes!!
I learned a lot about the things that I like and the things that I don’t like. I also learned a lot about foisting things upon other people!
This is a Cardamom Crumb Cake from the latest Everyday Food. It seems right that I finished this project off with an ingredient that I explicitly bought for another recipe in the project.
The other thing I learned this year is that I love the idea of cake, but don’t really love cake so much. I like to bake them and make them pretty and take pictures of them and smell their wonderful cakey smells, but then I think, “Crap, what am I going to do with all of this cake.” The grapevine said that folks at the workplace were glad to get it.
Believe it or not, I have never ever had 7-up Cake before today.
I was trying to deal with the magazine infestation that has plagued me for some time when I came across a recipe for the cake in an old issue of Cooks Illustrated. Sounded good. So I clipped the recipe and bought the ingredients.
Then, I promptly lost the clipping, though I have the other things I kept from that issue of the magazine. So I found a different recipe online.
A cake was born.
As soon as a happened upon this cake, (thank you Bloglines for delivering the blogs I like to read in such an easy way), I knew that I wanted to make it. I actually thought of the cake every day until this morning when I finally made it. Wait, let me correct that. Until this morning when Alex (mostly made the cake).
When I re-read the instructions for the cake, I knew that I would have to make a couple of changes. I didn’t have dark brown sugar, just light. Also, whole milk is just not something that we have kicking around in the fridge under normal circumstances, so I used 2 percent. Since Alex has shown a particular liking for the green, “golden glow” plums, that is what I bought for this cake. Oh, one more thing, since I *gasp* didn’t have any vanilla. (Yeah, I know even people who don’t cook or bake have vanilla). I had to choose between lemon extract and almond extract. I went with the almond.