I'm not sure I can wholeheartedly recommend them! Like Yodels, they were just a big treat when we got them as a kid, so there is that big nostalgia hit. The funny thing was, when I tracked them down, they were only in a multi pack. I ate them over time but I think I'm all set for life 😂
I might write a post called “Swayed by aniseed” and I wonder why I never thought to use it with apples. As a child I hated the aniseed in my Nonna’s biscotti and pizzelle, even fennel in sausage, the black licorice scent filling the kitchen. Then like magic, I began to crave the very grownup perfume as I hit my cooking stride with Figs with aniseed and walnuts, or sprinkled on a harvest tarte pastry. Now, no holiday baking escapes a subtle crunch and release of the delicate pods. Thanks for the great Apple Cake round up!
Isn't it funny how our tastes change. When I was little I would always choose an American-style cookie, like chocolate chip, over anything Italian. Now I've flipped completely and American cookies seem mostly one-note or simplistic (there are exceptions, of course). I like your idea, Kate. Aniseed deserves the attention.
We live surrounded by apple orchards, so apple cake recipes are a must, and I'm always on the look out for new ones. One of my favourites comes from Itamar Srulovich, one half of Honey & Co., whose mother's go-to cake was an apple cake with lemon, nutmeg, fennel and a small quantity of slivered dark chocolate. It's a wonderful cake
May I call you Bubba Domenica? With all this talk of apple cake and points beyond Romania, you can see why I ask. This post just grabbed me in so many ways, not the least of which is your mention of Cream of Wheat and oatmeal by Dad. My Dad made those two morning treats for us on chilly weekend mornings. "Sticks to your ribs" he said. Thanks for the memories. Speaking of memories, I chuckled when I read about your sister's memories and yours. I have the same thing with my sister. I recall things of which she has absolutely no memory, not even a whiff, and the same with her memory and mine. I am glad we are not the only ones. About the apple cake, having no favorite of my own, I am looking forward to making yours. Once my anise seeds arrive from Penzeys Spices I will get to it.
I knew that cake looked familiar, and that I had cooked and enjoyed it -- but I was so confused, because I didn't think I'd gotten it from you! TAVA is a lovely lovely book -- and this is a gorgeous cake. Which reminds me I have both apples and brand new fat green fennel seeds in my backyard. Perhaps we'll use those ....
Wonderful. Have fun. It's the best time of the year to be outdoors and enjoying nature. I'm up in Vermont this weekend, where it is decidedly more fall-like than it is at home in Virginia.
Fond memories of breakfasting on Marta's sambuca-spiked apple cake in Sulmona. I've made it many times. Recommend it highly! Thank you for sharing so many delicious recipes--and memories of your dad.
Yes, that lighter fluid! Anise and apple now seem like natural partners to me, but I was surprised when I first had a bite of my friend Marta's apple cake with Sambuca some years ago. They really do go together well!
It's a lovely story behind that Apple Cake - thank you for sharing your memories, which makes the recipe much better. I've had my eye on Claudia Roden's Apple Cake recipe she shares in her most excellent book, The Book of Jewish Food. In her description, she suggests that apple cakes were a standard in the Jewish kitchen, which could be one reason they are so popular in Italy.
Interesting! I'll look for Claudia's recipe. Apple cakes seem to be staples throughout eastern and western Europe. I love all the subtle and distinct variations.
I didn't care for anise either when I was little, and much preferred American cakes and cookies to Italian ones. Now I've flipped completely. Oh my mother had her ways of making her displeasure known. She did NOT like being upstaged in the kitchen.
My great aunts made the weirdest, most boring and sometimes yucky cookies: anise-flavored bricks (biscottini, I think), fig paste ones that DID NOT come in a proper Fig Newtons package, and flat lacy ones we referred to as "Aunt Marie's doilies" (pizelle). What I would not give to eat those treats now. <Sigh>
No Hostess in our house but, mom would sneak in the occasional box of Drake’s Funny Bones 😂
Funny bones are the 5th food group
ha!
I have the vaguest recollection of those, but would have remembered their name or that the filling was peanut butter-flavored (I googled them) 😂
The peanut butter filling was the best part!
I loved those so much! I actually had a craving and hunted some down last year 🫣
Ok now I have to find them.
ShopRite has them here. You should find them pretty easily.
I'll look for them here but my guess is that they are more of a regional thing. I'll be curious to see if I can find them.
I'm not sure I can wholeheartedly recommend them! Like Yodels, they were just a big treat when we got them as a kid, so there is that big nostalgia hit. The funny thing was, when I tracked them down, they were only in a multi pack. I ate them over time but I think I'm all set for life 😂
We have a great recipe from baker extraordinaire Abby Dodge up on cookthevineyard.com right now. Cinnamon Apple Skillet Cake - so yummy! https://mvmagazine.com/news/2023/09/26/cinnamon-apple-skillet-cake
THANK YOU for this link, Susie. I love any and all of Abby's recipes. This one sounds fantastic.
I might write a post called “Swayed by aniseed” and I wonder why I never thought to use it with apples. As a child I hated the aniseed in my Nonna’s biscotti and pizzelle, even fennel in sausage, the black licorice scent filling the kitchen. Then like magic, I began to crave the very grownup perfume as I hit my cooking stride with Figs with aniseed and walnuts, or sprinkled on a harvest tarte pastry. Now, no holiday baking escapes a subtle crunch and release of the delicate pods. Thanks for the great Apple Cake round up!
Isn't it funny how our tastes change. When I was little I would always choose an American-style cookie, like chocolate chip, over anything Italian. Now I've flipped completely and American cookies seem mostly one-note or simplistic (there are exceptions, of course). I like your idea, Kate. Aniseed deserves the attention.
We live surrounded by apple orchards, so apple cake recipes are a must, and I'm always on the look out for new ones. One of my favourites comes from Itamar Srulovich, one half of Honey & Co., whose mother's go-to cake was an apple cake with lemon, nutmeg, fennel and a small quantity of slivered dark chocolate. It's a wonderful cake
Oh! I was at Honey & Co back in May when I was in London for a brief visit. I'll have to search out that cake. It sounds right up my alley. Thank you.
I’m so intrigued by the anise in there!
The first apple cake I ever made --and one I’ve made many times over the years--is one from Patricia Wells Trattoria cookbook.
Also, that Familia muesli --took me right back to our kitchen of the late 1970s. The cream of wheat too.
I have her Bistro book but not the Trattoria one. I wonder if it’s still available...
May I call you Bubba Domenica? With all this talk of apple cake and points beyond Romania, you can see why I ask. This post just grabbed me in so many ways, not the least of which is your mention of Cream of Wheat and oatmeal by Dad. My Dad made those two morning treats for us on chilly weekend mornings. "Sticks to your ribs" he said. Thanks for the memories. Speaking of memories, I chuckled when I read about your sister's memories and yours. I have the same thing with my sister. I recall things of which she has absolutely no memory, not even a whiff, and the same with her memory and mine. I am glad we are not the only ones. About the apple cake, having no favorite of my own, I am looking forward to making yours. Once my anise seeds arrive from Penzeys Spices I will get to it.
Nice that we share some similar memories of childhood breakfasts, Adri. It’s been years since I’ve had a good bowl
Of cream of wheat. I’ll have to remember to make some this winter. In the meantime, happy baki g with those aniseeds from Penzeys.
I love the story about your dad. So glad I got to meet him (at your wedding of course.)
Thank you, Coco. He was one of the good ones. I miss him every day!
Your breakfasts sound exactly like mine growing up. I can’t wait to try this cake!
When I was little I thought I was deprived. Of course now I appreciate my dad's restraint! The cake is lovely, a perfect snacking cake.
Me too! I made a different apple cake this weekend before I spotted your post, so now I know what I'll be making next weekend!
I knew that cake looked familiar, and that I had cooked and enjoyed it -- but I was so confused, because I didn't think I'd gotten it from you! TAVA is a lovely lovely book -- and this is a gorgeous cake. Which reminds me I have both apples and brand new fat green fennel seeds in my backyard. Perhaps we'll use those ....
I'm sure fennel would be delicious in this cake. Apple and fennel is an great combination.
I love Paola’s apple cake recipe and Emiko Davies’ recipe with apples and apricot jam swirled into the loaf. ❤️
I'll have to look up Emiko's cake, as I adore apricot jam and still have a jar or two from last year's stash.
It’s the torta di mele e marmellata ❤️
Always enjoy your writing and recipes, Domenica!
Here are links to recipes for a couple of apple cakes I've enjoyed making -- Dorie Greenspan's French apple cake, via David Lebovitz https://www.davidlebovitz.com/dorie-greenspan-french-apple-cake-recipe/ ... and Camilla Plum's Scandinavian apple cake (I love the cardamom in this) https://fullasanegg.org/scandinavian-apple-cake-from-the-scandinavian-kitchen/
Thank you for these links, Hannah. I will add them to my apple cake "collection."
This post is so timely. Going apple picking tomorrow!🍎
Wonderful. Have fun. It's the best time of the year to be outdoors and enjoying nature. I'm up in Vermont this weekend, where it is decidedly more fall-like than it is at home in Virginia.
Fond memories of breakfasting on Marta's sambuca-spiked apple cake in Sulmona. I've made it many times. Recommend it highly! Thank you for sharing so many delicious recipes--and memories of your dad.
Thanks, Barb. I love that cake, too. Marta has shared a few recipes with me over the years. They are always winners.
An intriguing pairing; I would never have considered anise with apple!
And I can smell the lighter fluid on that little hibachi...
Yes, that lighter fluid! Anise and apple now seem like natural partners to me, but I was surprised when I first had a bite of my friend Marta's apple cake with Sambuca some years ago. They really do go together well!
It's a lovely story behind that Apple Cake - thank you for sharing your memories, which makes the recipe much better. I've had my eye on Claudia Roden's Apple Cake recipe she shares in her most excellent book, The Book of Jewish Food. In her description, she suggests that apple cakes were a standard in the Jewish kitchen, which could be one reason they are so popular in Italy.
Interesting! I'll look for Claudia's recipe. Apple cakes seem to be staples throughout eastern and western Europe. I love all the subtle and distinct variations.
As a boy, I always hated when my great aunts would put anise in the cookies they baked. GROSS!
And now of course as an adult (and ouzo lover), I would probably ask them to put more in. Love it.
P.S. Do you think perhaps your mother told Frank to never one-up her in the baking department again? That's totally how it would go down in my family.
I didn't care for anise either when I was little, and much preferred American cakes and cookies to Italian ones. Now I've flipped completely. Oh my mother had her ways of making her displeasure known. She did NOT like being upstaged in the kitchen.
I knew I had your mother's number.
My great aunts made the weirdest, most boring and sometimes yucky cookies: anise-flavored bricks (biscottini, I think), fig paste ones that DID NOT come in a proper Fig Newtons package, and flat lacy ones we referred to as "Aunt Marie's doilies" (pizelle). What I would not give to eat those treats now. <Sigh>
There may be a pizzelle post in the future. P.S. I still secretly adore fig newtons.
Thumbs up to both pieces of news! (I adore them, too.)