Autumn is apple season here in Michigan, and this year’s crop was abundant. I wanted to feature almond extract from the Spice House in a small and simple breakfast cake. This experiment succeeded wildly! It’s easy enough to pull together while still half asleep, and quick enough to be ready with your morning coffee.
Peel the apples, and cut them into wedges. Using a medium skillet over moderate heat, melt the butter, add the apples, and toss them to combine. Let them cook for about 5 minutes, until they begin to soften. Add 3 Tablespoons sugar, mix gently, and let cook until the sugar is caramelized.
Meanwhile, swipe some oil around the rice cooker’s bowl. When the apples are ready, pour them directly into the greased bowl, and arrange them so they completely cover the bottom.
Now put together a cake batter: Mix all the other ingredients quickly, and pour this over the apples, covering them completely. Put the bowl into the rice cooker and push the "on" button.
After the cake is cooked (the rice cooker will turn off or set to warm), let it cool in the bowl for about 10 minutes, then unmold it gently onto a serving plate.
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