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For harvest time, tonight I also made an apple cake for the NYT and you all have to try thIs. It’s fast, makes a small apple cake, a cross between a cake or pie but easier than either.

So easy and soooo good. Add some cardamom like one of the comments suggested. I added 1/2 tsp cardamom.

https://cooking.nytimes.com/recipes/1017857-easy-as-pie-apple-cake?action=click&module=Collection%20Page%20Recipe%20Card&region=Desserts%20for%20Apple%20Season&pgType=collection&rank=7

I love anything with Cardamom - it’s got to be one of the most intriguing fragrances in the world.

I’ve even set it out in little bowls in my kitchen, to scent the air; but it’s one of those things that loses fragrance quickly when you grind it to release the scent.

Apple cake is a staple of Jewish cookery in NYC. I love Melissa Clarke and recommend her recipes completely. I, on the other hand, have been making a Jacques Pepin galette all week long with apples bought at my farmer's market.

One pastry dough:
1 1/2 cups of flour (I mixed in a little whole wheat - worked a treat)
Teaspoon of salt
1 Stick of butter
Some cold water
Mix in a food processor and then dump it out on a floured board. Gather it into a ball without disturbing it too much. Chill for a bit. Then roll it out into a circle or oval.

Place 2-4 sugared apples that have been cut into 1/4 slices in the middle of the dough and then fold up the sides. Hook the dough as best you can onto the apples so that the sides stay in place. Put into a pre-heated 400 degree oven for about 30 minutes. Check on it after about 15 minutes. When the apples are tender and pastry browned, remove, and glaze with jam. (I use marmalade.) When cool, dust with powdered sugar. This is wildly delicious.