#CookbookInspiration – Gingered Applesauce Cinnamon Cake inspired by Ruth Reichl

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The bonding is getting stronger in between Miss Picky Pie and Miss Muddly Pie each day. I cherish the sisterhood at a distance and wish to store all the moments forever. I capture the moments in my camera with welling eyes. I feel overwhelmed, whenever I see them hugging kissing cuddling each other, frolicking together, Miss Picky Pie reaching to her sister at Miss Muddly Pie’s one cry and tries to sooth her at her best effort. And my day is made in a flash . I contemplate and conclude this is the real happiness of life and the joy of motherhood. Miss Muddly Pie now knows who is her best buddy. Whenever Miss Picky Pie will return back from school, Miss Muddly Pie will bellow as loud as she can and will run to her Sister’s lap with trembling steps.  I so much want to pen down each of the actions that my two dolls do. But I keep on scribbling all in my mind and when  I sit to pour it down on paper I run out of words. How much I wish then to own a magical instant recorder / typewriter that could keep on storing my each and every chain of thoughts. Then, when needed I would share those with you all. Hope, the way modern technology is advancing, my wish will come true sooner or later.:D

Amen…

Miss Picky Pie is also getting a bit possessive towards her sister. I can’t utter a single word against the naughty little girl who turns the house topsy-turvy in a second. Miss Picky Pie will stand like a shield against me to protect her beloved alive doll. I wish that this bonding should remain like this forever.

#Touche #Fingerscrossed..

When I was expecting Miss Muddly Pie, Mr. Pie and I were pretty tensed thinking about how Miss Picky Pie would react. And as we thought, initially Miss Picky Pie was a bit disturbed to share her portion of love and care with another one. But as Miss Muddly Pie keeps on growing and becomes more interactive all fall in place. We just patiently follow Miss Picky Pie’s psychology and the demands that needed to soothe at those testing hours. Life kept on progressing and I can forsee that my two princesses are also growing too fast. How much I wish to revert back time and start again from the moment when I gave them birth, pressing the bundle of joys tightly in my bosom, totally on the verge of unbelieve that this is our creation and we are now parents, I am a mother now. 

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I was restricted to bed in the last month of my delivery with Miss Muddly Pie. What I did then, I bought a bulk of cookbooks online. One of them is Ruth Reichl’s My Kitchen Year. The book is divided into four parts – Fall, Winter, Spring, and Summer. All the recipes are folded with the stories of her life – the journey she made with her family and the kitchen-lore. I have bookmarked many recipes but yet to try them all. Recently I tried her Gingered Applesauce Cake (I added the word cinnamon too, as my picture has cinnamon in it :P). The recipe also asked for a caramel glaze which I excluded. After tasting it, I instantly fell in love with the cake. The subtle flavours of Ginger and cinnamon enhance the pungency and the addition of applesauce made the texture super moist. I have halved the portions from the original recipe and omitted the addition of a pinch of Clove powder. Otherwise, I have followed her recipe to the dot. I highly recommend to try the recipe once, because I bet you are going to make it again and again.

Gingered Applesauce Cinnamon Cake
Print Recipe
    Servings Prep Time
    6 inches Bundt pan 15 minutes
    Cook Time Passive Time
    45 minutes 1 hour
    Servings Prep Time
    6 inches Bundt pan 15 minutes
    Cook Time Passive Time
    45 minutes 1 hour
    Gingered Applesauce Cinnamon Cake
    Print Recipe
      Servings Prep Time
      6 inches Bundt pan 15 minutes
      Cook Time Passive Time
      45 minutes 1 hour
      Servings Prep Time
      6 inches Bundt pan 15 minutes
      Cook Time Passive Time
      45 minutes 1 hour
      Ingredients
      Servings: Bundt pan
      Instructions
      1. Mix the egg, white and borwn suggar nicely till it gives a smooth texture.
      2. Add the grated ginger, apple sauce, oil and vanilla essence and whisk thoroughly.
      3. Pre-heat the oven at 180 degree C for 5 to 8 minutes.
      4. Mix well the Flour, Baking Soda, Salt, Black Pepper and Cinnamon.
      5. Add the flour mixture to the apple sauce mixture fold nicely.
      6. Grease and flour a 6 inches bundt pan. pour the batter in it and bake for 40 to 45 mintues until the cake bounces back after pressing or a toothpick pricked comes out clean. Cool it and then serve.
      Recipe Notes

      How to make Apple Sauce:

      Skin one large apple and dice. Boil it in 1/2 cup water (if requered more please add) till the apples turn soft. Cool it and make a smooth paste in a mixture grinder. Make sure if there is a lot of juice from it strain it out and reserve to add in any drink or curry.

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