Most quick-bread, muffin, and batter recipes advise stirring together dry ingredients (flour) and wet ingredients until “just combined”. That’s a loaded phrase that shouldn’t be overlooked. Overmixing can yield a tough, dense crumb. The more you work the flour, the more the gluten develops. Reserve that method for yeasted breads. Fight your intuition, and stir until just combined, borderline undermixed.

This cake is my nod to fall. My nod that it’s coming. But not here yet. I may be wearing my favorite sweatshirt and yoga pants already. Working with the windows open. That’s allowing the tinniest of chills to blow through our apartment. Drinking warm coffee in the morning instead of iced. And we may have gone pear-picking already. Read more

 
 
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