A simple cake of rosemary & apple

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I was listening to an This American Life (I start way too many conversations with "I was listen to The American life") rerun and there was a story about a retired man who wanted to start a cable channel from scratch in the early 90s. A channel called the puppy channel. Naturally, this is brilliance. A channel entirely donated to the cuteness and adorableness of puppies with nothing but soft instrumental music in the background. Now I don't want to hear any complaints "hey, what about kittens? Monkeys? Sloths?" All other cute animals aside, puppies alone are cute and entertaining. The man explained his inspiration came when he saw a diverse group of people in a parking lot all standing around and watching some puppies. People from all points and acts of life paused for a brief moment to smile at puppies. Why? Puppies make us feel better, they make us happy. I looked back in my car at my own fully grown puppies. They were chasing after the back windshield wipers. Yeah I have to agree, they do make us happy.

A cake can do the same thing. Especially one scented so sweetly with rosemary. Rosemary, it is like an old friend; warm and comforting. Mix that into a cake with apples? No doubt it makes you happy. This cake is perfect, moist, with the apple chunks soft and starting to infuse in the layers. It is the sort of cake I could eat everyday if you could healthfully eat cake every day. The rosemary warms up the batter and compliments the apples wonderfully. 

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Recipe (Fits in one, greased 8" springform pan.)

Whole wheat flour - 1 1/4 Cup

All purpose - 1 Cup

Sugar - 1 Cup

Heavy cream - 1/2 Cup

Baking powder - 1 1/2tsp

Baking soda - 1/2tsp

Salt - 1/2tsp

Eggs - 2

Butter - 1 stick room temperature

Rosemary - 1TB dried

Rosemary powder - heaped 1/2tsp

Apples - 2 chopped in small & medium chunks.

Confectioner's sugar to dust (optional)

Preheat oven to 350 degrees. Heat up the heavy cream in a small pot in a low simmer with the 1TB of dried rosemary. Turn it off once warm and let it steep, covered, for 30 minutes. Once it is steeped, strain out the dried rosemary and whisk in the rosemary powder. Mix together the flours, baking soda, baking powder, and salt in a bowl and set aside. Add the butter and sugar into a mixer with the paddle attachment. Beat on medium speed for 5 minutes, until light and fluffy. Scrapping with a spatula half-way through. Add in the two eggs and mix until combined. Alternatively (3 batches each) add in the flour mixture and milk mixture. Scraping with a spatula when necessary. Last, dump in your apple chucks and stir in by hand, with the spatula. Pour the batter into the greased springform pan and tap the pan down on the counter to settle the batter. Place in the oven and bake 50-60 minutes or until a pick comes out clean and cake is puffed up. 

Let cool at least 15 minutes (if you can) and dust the top with confectioners sugar. I served mine with anise tea but served with a dollop of fresh whipped cream or apple ice cream would be delicious. 

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