If you were obsessed with the idea of making tahini and honey cookies, and they turned out cakey, you’d take the hint and accept that it’s not meant to be, right? Well, friends, I am not you. I can sometimes be, to put it delicately… Not Smart. Adapting and adjusting is for SUCKERS and I can WILL the right texture into existence by sheer DETERMINATION. (Spoiler alert: that doesn’t work.)
So, yes, I’ll try it again, and maybe one more time, just to make sure. Eventually, though, I learn–cakey-type things go into cake.
Look at how happy the ending to this story is. By “happy,” I mean light as air (figuratively), fluffy like a cloud (ditto), and not too sweet, with a very noticeable, toasty sesame flavor. And that’s just the cake itself–we haven’t even discussed the chunks of warm apple studded throughout, or the crispy, buttery streusel top.
With apples, I always go for the tart ones for baking purposes, but I think in this case, any kind will do. Just make sure they’re not of a mealy variety that turns into mush when baked. Not to put anybody on blast, but Golden Delicious and Red Delicious… Just stop. Quit. Go home. I don’t know why you exist.
(That was really harsh, but I stand by it.)
As for the tahini, I started using it in desserts and basically can’t stop. I used to have it around as a single-purpose ingredient, doomed to a boring life of going into hummus and hummus only. Things are different, and so much better, now.
I think this is a long-term goal/mission of mine. See, I already have an informal “no single-use gadgets, they’re stupid, we have knives for that” policy in the kitchen. It can probably be extended to an informal “no one-trick-pony ingredients, because everything has potential uses” policy.
In other news, I’m out of tahini again.
In other other news, the 11th Kitchen (and, well, the apartment that surrounds it) has been located, signed, sealed, delivered. I celebrated the best (cakeless) way I know how, and… I just realized how soon I’m moving. I need more of that coffee, another cake, and approximately 12 more hours in every day this next week. Doable, right? Doable.
Your Most Caffeinated Friend,
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup tahini
- 2/3 cup honey
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 cups peeled, cored, and diced apples
- 1/2 cup all purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/4 cup toasted sesame seeds
- 2 tablespoons tahini
- Preheat the oven to 350 F. Butter an 8- or 9-inch springform pan and set aside.
- Sift together the flour, baking powder, and salt. In another medium bowl, mix together the tahini, honey, milk, and vanilla, and set aside.
- In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating after the addition of each. Add the wet ingredient mixture and beat until incorporated, followed by the flour mixture, again beating just until incorporated. Fold in the apples and pour batter into the prepared pan, spreading out to the edges.
- To make the topping, in a small bowl, combine the flour, sugar, butter, sesame, and tahini with a fork and mix until the mixture is coarse and crumbly. Sprinkle over the cake, pressing in gently to set.
- Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Cool slightly on a wire rack and serve warm. Serves 8-10.