I can't believe how short this summer was! Yes, August was ridiculously hot and humid, a typical New York summer. Then as soon as hearing the voice of September, the air suddenly cooled and at night I am already needing a comforter. Oh well, I think I had to give up a hope of harvesting more tomatoes from the yard.
That is the bad news. The good new is? That's right; it's a perfect baking weather. The oven will not transform the kitchen into a sauna. The butter will not melt in room temperature. And I don't have to put the pie dough back in the fridge every 5 seconds because it gets immediately sticky.
To kick-off the new 'season', I found a new recipe: Honey Cake. As always for the first try, I faithfully followed the recipe to see how it comes out. And since I didn't grow up having a honey cake, I am not sure how it is supposed to taste, either. So I test baked two loaves and brought to work where 50 hungry artists await.
Everyone who tasted loved it! I thought it is a tad sweet, but that doesn't seem to bother anyone because the wonderful sweetness of honey does not linger too long in your mouth. People liked its texture - very moist - and the crunchy almond top. It's a keeper!
Ku Cake
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