I’m really a good baker. I mean, I’m great at measuring and following instructions, just like my grandmas always taught me. But somehow, this morning, I decided I was going to throw every healthy ingredient I owned into a batch of muffins (and eat as many as I wanted without feeling guilty). And I’m talking about flaxseed meal, oat bran, oatmeal (is that redundant?), applesauce, a ripe banana, oh yeah, and the buttermilk I’ve been trying to use up all week. I was a little out of control. And I’m usually more of a, “cook it because it’s delicious and hope it happens to be healthy-ish” type of person, but I’m happy to report that, even though these muffins were baked as healthy treats, they just happen to be delicious.
When I got the September 2009 issue of Bon Appetit, I was so excited to see my favorite pastry recipe from Abroco in NYC featured in the RSVP (reader requested) section. They read my mind! There’s nothing better with a perfect cup of coffee than a slice of simple, sweet cake, Italian-style. It’s moist and citrus-spiked with a subtle hint of olive oil.
I don’t have a good excuse for why it took me 3+ years to bake this cake (that’s a long time to keep a magazine mentally bookmarked), but I was absolutely craving it this week. And as of March 1st, my husband and I have officially moved to Massachusetts, and I’ve been sad thinking that Abroco is no longer just a subway ride away. I know I hate NYC subways and traffic and crowds and noise, but I really, really miss the food. This Olive Oil Cake is like a comforting taste of Manhattan, conjuring memories of coffee breaks with my sweetie pie (that’s my husband). Mmm. . . Now we just need an espresso machine.