It's been a while since I wrote a blog post, and that's partly due to travel I've been on, and all the catch up that's necessary upon return.
I wish I had something more seasonal to show you, which I plan to do after I've gotten back to my routine (if there is one!).
For now, I'm giving you a cake recipe I made a few months ago, but that tastes good any time of year.
It's from Ruth Reichl's book, "My Kitchen Year" - a cookbook really - with some narrative before each recipe, outlining how she felt after Gourmet magazine folded, and what she decided to do with her time after she was no longer editor of the magazine.
There are quite a few good recipes in the book, including this one. Please don't leave off the caramel glaze. The cake would be good without it, but with it, it's transformative.