Cake Rebel


A few days ago I wrote about being  labeled as a rebel, because apparently I resist expectations. If you tell me to be a certain way, I guarantee I won’t like it very much. Does this make me a difficult person to be around? As a manager at work, I’m supposed to uphold all the rules and be an example for my team. For the most part, I think I do. There haven’t been many complaints…until the other day.

It was Tonie’s birthday and I baked a cake to celebrate her. An apple cream cheese cake with a salted caramel sauce to pair with it. We took a quick moment. Tools down. Tables clean. The perfect stage to sing Happy Birthday loudly and out of tune. The whole affair lasted about 10 minutes. I didn’t even get a chance to take a picture of the whole cake, but that that was when the health and safety inspector decided to pop by.

Obviously, we shouldn’t be eating over our work tables. In our defense though, we were not in production mode at the time. So anyone reading this, don’t worry. We never eat while we are working! The inspector gave me the look-of-death mixed in with disappointment. Afterwards she told me she was appalled that we dared to eat in front of her. (I secretly think she was upset that she showed up late to the party. Ha! No cake for her!)

In the end, I didn’t get the golden apple rating for our inspection. That’s ok though. I know what is expected of me, but I also know my kitchen is clean, and that my team works well. And for all that, I will FEED MY CREW. They deserve it!

If you’re feeling like you need a little sweet rebellion, bake this cake!

Apple and Cream Cheese Cake (with Caramel Sauce)

Preheat your oven to 375 F

Line an 8″ cake pan with parchment paper.

Peel and cube 1 small apple
Cut into cubes 90g Cream Cheese

Cream together:
90g butter
90g brown sugar
20g granulated sugar

While it is mixing, add:
1 tbsp yogurt
2 eggs (one at a time)

Sift together:
200g pastry flour
1 tsp baking powder
1/2 tsp salt

Add the sifted dry ingredients into the wet ingredients in 2 parts, alternating with
90 ml milk

Pour into your prepared pan.
Top with the cubed apples and cream cheese.

Bake about 30 minutes or until toothpick inserted in center comes out clean.

For the Caramel Sauce

In a stainless steel pot (not nonstick or cast iron) pour
2 cups granulated sugar
1 tsp salt

Add about 1/8 cup of water to just wet the sugar. It should look like wet sand.
Place the pot over med/high heat. Let it melt and start to turn golden. Stir with a wooden spoon, scraping down crystals on the edges of the pot. When it is a nice amber color, not too dark, remove from the heat and add
1 stick of butter

Careful! It may bubble up. Caramel is HOT and can be dangerous. Take care! Stir until melted. Replace over medium heat and pour in
1 cup of heavy cream

Stir until homogenous and slightly foamy on top. Remove from heat and pour into glass containers.


1 Comment

  1. Ken Hansen October 9, 2017 / 11:38 am

    Eat your cake. Happy Birthday, Tonie!

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