I want to share a recipe with you, but first I realize I didn't mention this yet:
Last month was a one-night-only screening of May It Last, the documentary that Judd Apatow made about the Avett Brothers. I had bought my tickets during the summer and just waited and waited ... well, it was totally worth the wait! I don't even have words for how much I loved it—I only wish it could've been twice as long. Here's the trailer. And if you missed it, don't worry—it's apparently coming to HBO in January. I can't wait to see it again.
Now for that recipe:
I made this apple cake for Rosh Hashanah instead of my usual one, and it was very easy to make and extremely moist and yummy. It comes from a 1973 recipe that appeared in the New York Times. I hope there's still a bit of apple season left where you live!
Teddie's Apple Cake
1½ cups vegetable oil
2 cups sugar (This seemed like a very 1973 amount, so I used only 1½ cups and it was plenty sweet enough.)
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups peeled, cored, and thickly sliced tart apples, such as Honeycrisp or Granny Smith (I diced 'em.)
1 cup chopped walnuts (I omitted these.)
1 cup raisins (I omitted these.)
Preheat the oven to 350°F. Butter and flour a 9-inch tube pan. (I used my trusty old Bundt pan.)
In a mixer fitted with a paddle attachment, beat the oil and sugar together for 5 minutes. Add the eggs and beat until the mixture is creamy.
Sift together the flour, baking soda, salt, and cinnamon. Stir into the batter. Add the vanilla, apples, walnuts, and raisins and stir until combined.
Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature.