There's an essay in Mouth Wide Open where John Thorne talks about seeing a recipe printed on the back of a pasta box as "a dish wildly signalling me from the other side, begging to be let out," rather than "instructions for making a dish." I feel like somehow that's the way I approached this week's Tuesdays with Dorie cake, which was supposed to be an apple coconut cake but somehow wound up a cranberry chestnut cake. It was less of my usual substitution and more of the process described above for one reason--I went shopping twice with this cake in mind, and both times stubbornly refused to buy apples. And I really like apples and wish I had some in the house right now. But something didn't want this cake to be made as specified.
Photo by Matt Korahais.
It may be because it has similarities to my favorite yogurt cake, which I frequently make with cranberries. The (local!)chestnuts were leftover from a late batch of stuffing. The cake was good, though probably drier than Dorie was going for.