I started making this Apple Rum Cake (from Nick Malgieri’s Perfect Cakes) way too late last night. Before it was done, Lon and I had fallen asleep on the couch. When the timer went off, I took the cake out of the oven, but it still had to be cooled, so we just set it on the counter and went to bed. (I can barely remember any of this because we were just walking zombies last night.)
The good news is, we woke up with breakfast already made. I normally try to eat healthy breakfasts but once in a while, cake and coffee is a real treat. Since we were eating it as breakfast, I decided not to add the glaze and it was perfect, a light and mildly sweet cake with apple filling. It was like an apple shortcake and I didn’t feel as guilty. I made Lon take the rest to work so I wouldn’t eat more of it.
Yum! I wouldn’t have been able to wait until morning. 🙂
oh yeah–this is my kind of breakfast! it looks perfect–you do good work while on your way to dreamland!
Asianmommy, I normally can’t resist stuff straight out of the oven but this recipe seemed to say that it needed to be cooled.
Grace, thanks, good thing there’s only 2 tablespoons of rum in the whole cake.