Fashion Food

It is coincidental that today is the day I made this cake. When Andrea introduced this cake in March she giddily remarked her excitement for Spring. It it coincidental because today is the day that it appears Fall has arrived - and we have been graced with a thundering of rain showers today. Now, it is my turn to giddily remark about Fall! I do love desert rain, heavy, warm, comforting, slightly brisk and always accompanied by flashes of light and booming echoes of heaven.

I love the smells and sounds of fall..., listening to the wind whistle through the trees, the pitter pattering of rain on the concrete, the slush of rain in the grass, the smell of animated wet leaves and bark, and the fragrance of spices that fill the house when fall produces cranberries, pears, peaches and oranges.

Plus, the arrival of fall means a change of wardrobe, including my favorite: sweaters and coats. Some girls are shoe girls and some are purse girls, but me... I'm a coat girl. My first stop at a clothing store will find me inevitably hidden among the racks, nose first, of full length, knee length, drop waist or mid waist frocks, capes, cloaks, smocks, blazers, toppers, pea coats, jackets, overcoats, trapeze' or trench coats in cashmere, tweed, wool, suede, leather, plaid or houndstooth-all equally loved.

This plaid, double breasted button, fluted sleeve with over sized lapel pea coat was my favorite find from last year!

Italian Cake

My brother-in-law says this cake tastes exactly like an Italian Cake! Having never been to Italy, I'll take his word, his description and his compliment of it!

This cake is just slightly adapted from Bella Eats, who posted this recipe from Orangette, an excellent dense cake with a simple flavor, a gorgeous texture lent from the combination yogurt and oil, and a delicious syrup that I can't yet get enough of!

Orange Syrup:
¼ cup juice from whole orange
¾ cup powdered sugar
Stir to dissolve sugar

Cake:
1 cup sugar
3 eggs
Whisk together until thick and foamy, and let sit

In a seperate bowl sift together:
1 ½ cups flour
2 teaspoons baking powder
Pinch of salt
Zest from one whole ripe orange

Add:
1 5.3oz serving cup of Stonyfield Organic Greek Yogurt to the sugar mixture
Stir well then add flour to mixture, and fold just until flour is wet

Finish with ¾ cup canola oil
Stir until smooth
Pour into 9" prepared cake pan coated with sugar
Bake at F350º, 25+ minutes
Remove from oven and let rest in pan for 5-10 minutes
Invert on wire rack and immediately return top side up
Spoon orange syrup over top and sides of warm cake
Let cool

Orange Icing:
1 cup powdered sugar
¼ cup juice from whole orange

Finalè: 
When cake has cooled and ½ hour prior to serving, spoon orange icing over cake
Serve alone, or with vanilla ice cream