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| Mise-en-place |
Cooking with Granny Smith apples in October is something to look forward to. One of my favorite cakes is made with Granny Smiths. The cake is full of spices: cinnamon, ground cloves, ground ginger, and all spice. It also has ground pecans. I make it as a breakfast cake without any topping but it could also be made as a fall dessert. I start by preparing mise-en-place. This simply is laying out the ingredients before the assembly. It is a wise practice used both by professionals and home cooks. In this recipe I wash the apples, core, and chop them but I leave the peeling on. The pecans are also chopped ahead of time and other ingredients are set on the counter. It is prepared in a bundt pan and best served warm.
