When I was in elementary school we were assigned a story to read.
The cowardly man ran away and became the moon. In pursuit, the brave warrior rose into the sky to become the sun. Ever since the brave sun has pursued the cowardly moon across the heavens.
That story’s not right, I thought to myself, the moon shouldn’t be cast as the villain. Yet it is. Over and over again long ago tales telling the origin of the sun and moon makes the moon the villain. To me the moon is by far the braver of the two.
To me the sun seems like a big bully. Beating down on everyone with its relentless energy. Punch, pow, each ray strikes the inhabitants. Though those feelings might have something to do with living in Austin. But anyway, that’s only until the sun gets bored with one side of the earth to move to the other.
And when the sun leaves, covering its victims in darkness, it is the moon who appears…attempting to warm and guide everyone with a small amount of borrowed light and accompanied only by a twinkling gang of stars who are too far off to offer an immediate we got your back, man!
The moon might beg off this responsibility saying it is too weak, knowing that there will be times when it can’t be quite as bright…might be only a sliver…might be only a shadowy outline. But does the moon say this? No.
Not even during the year’s latter months when the sun fails to give the warmth we’ve become accustomed to. When the mornings stay black, when the afternoons turn dark the moon is here to pick up the slack.
And on cold mornings, when the moon has run out of light, hot oatmeal breakfast is here to help out. My new favorite is half oatmeal and half granola with thinly chopped apples. Except I rarely manage to cook breakfast before work. Missing my favorite oatmeal I wrote it on to the shopping list under dinner and then made myself eat vegetables instead. Still missing my oatmeal I made this cake.
Oatmeal Apple Cake
There are lots of oatmeal cakes (also known as Lazy Daisy Oatmeal Cakes) out there and I looked at many of them. To really notice the difference between all the different recipes I’d have to first create a spreadsheet with columns and rows. My recipe isn’t really all that unique either. What I did do was find a recipe that most resembled the ingredients already in my kitchen. And I enjoyed it an awful lot which is why I’m including my adapted by recipe — so that I won’t forget about it.
This calls for a cup of sugar (combined) which I would usually think was way too much and cut back. Except the 1 cup is half the amount called for in most of the recipes I found. It’s just barely sweet. It’s very hearty and really almost like eating oatmeal.
Set out 5 tablespoons butter to soften.
In a bowl add 1 1/4 cup boiling water to 1 cup oats. Let sit.
Butter and flour your square or circular or small rectangular cake pan.
Beat the softened butter with 1/2 cup brown sugar and 1/2 cup white sugar. Beat in 1 egg, 1 teaspoon vanilla, and 2 teaspoons maple syrup (might not be necessary). Briefly beat in 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 large pinch salt, and a good grating of nutmeg. Carefully beat in 1 3/4 cup flour. Add in the oats.
Stir in 1 chopped apple. I didn’t bother peeling it.
Pour into the cake pan. Top with granola. Bake at 350°.