Risotto with Zucchini & Smoked Pancetta

 

I've wanted to make risotto at home lately ever since I made some at a recent cooking class. I haven't made any at home for a while. I was able to use some special rice an Italian friend gifted me. I used 2 medium-small zucchini and a little container of smoked pancetta. We all had this for lunch a few days ago. It's nice to have more time over the Christmas break to actually cook. I feel like I haven't done any cooking in a really long time. 

Risotto with Zucchini & Smoked Pancetta 

adapted from here 

2 medium-small zucchini, sliced 

2 Tbs. olive oil

1/2 medium yellow onion, finely chopped

1/2 cup (more or less) cubed, smoked prosciutto (can sub chopped ham, bacon or Canadian bacon)

4-6 cups chicken broth

2 cups water 

(2 cups- about 377 grams) arborio, vialone nano, or carnaroli rice 

1 oz. (2 Tbs.) butter, cut into 4 pieces

1/2 to 1 cup finely grated Parmigiano-Reggiano or Grana 

Kosher salt and freshly ground black pepper

1. In a wide heavy-duty 5- to 6-quart pot, heat the olive oil over medium-low heat. Add the onion and chopped prosciutto and cook, stirring occasionally (a wooden spoon is best), until soft and translucent, 5 to 8 minutes. After you get this set up, in a skillet, heat some olive oil and cook the zucchini slices until crisp-tender. Stir occasionally so they don't burn. 

2. Meanwhile, in a 3-quart saucepan, bring the broth and water to a bare simmer over medium-low heat.

3. Add the rice to the onion and stir with a wooden spatula until the grains are coated with oil, slightly translucent around the edges, and opaque in the center, 2 to 3 minutes.

4. Using a large ladle, add about 3/4 cup of the broth. Stir, mixing any rice sticking to the pot’s sides back into the mixture, until most of the broth is absorbed, the rice no longer seems loose when you shake the pot, and a wide trail forms when you run the spatula across the bottom of the pot.

5. After about 10 minutes, add your cooked zucchini. Continue to add broth in 3/4-cup increments, stirring constantly and scraping around the edge of the pot, until the rice is al dente (still a bit firm to the bite but without a hard or crunchy center) and most of the broth is absorbed, 18 to 22 minutes. (You may or may not use all of the broth; if you run out, use hot water.) (If you want the risotto a little softer, go ahead and cook it longer, adding extra liquid if needed.) 

6. Immediately turn off the heat. Add another bit of broth and the butter, Parmigiano-Reggiano, and salt and pepper to taste, and stir quickly. Cover with a tight-fitting lid and let sit for 5 minutes. Stir again and serve. (I skipped the resting period and we just dug in immediately... lol). 

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Purple Potato Gnocchi

We found purple potatoes at a local grocery store, and not long after, my son and I attended a cooking class and made gnocchi. On the purple potato box, it stated they were good potatoes to use for gnocchi, so a little bit later, my son and I made gnocchi with the purple potatoes at home. It was a lot of work, but the end result was so beautiful and tasty, too! 

For light gnocchi, the potatoes must be riced through a ricer. We don't have one, but we do have a spaetzle press, and used that. (Middle pic, above.) One gets the same results as a ricer. After ricing, let the potatoes cool completely. Then, add flour, salt, and egg. In the cooking class, we didn't use the egg. At home, the dough would not hold together without it. It depends on what type of potato you use, I think, and the moisture level. 

Purple Potato Gnocchi

recipe adapted from Chef M 

Gnocchi:

2 lb (i kg) purple potatoes

2 1/2 cup all-pourpose flour

1 egg (optional)

pinch of salt

Sage Sauce:

3 Tablespoons butter (I used salted)

3 Tablespoons extra-virgin olive oil

6 large sage leaves

1 clove of garlic, finely chopped

salt and pepper to taste

Grated Parmesan cheese, for garnish

1.  Boil the potatoes (whole) in slightly salted water until soft in the center. Drain and peel while still warm. Push the potatoes through a ricer or spaetzle press while still warm. Spread the potatoes out and let cool completely.

2.  Now, mix in the flour, salt, and egg, forming a dough. 

3.  Take sections of dough and roll into ropes, about as thick as your thumb. Cut these into 1/2-inch sections. Now, you can score each gnocchi on a fork or a gnocchi board to get those gnocchi grooves. You can also leave them smooth. Set the gnocchi onto baking trays covered with parchment paper. 

4.  Cook gnocchi in boiling salted water and remove as soon as they float to the top. (You can lower each sheet of parchment into the boiling water for easier transfer. As soon as the parchment touches the water, the gnocchi should fall into the water easily.) As soon as you remove the gnocchi, add them to the skillet with the sage/butter sauce (step 5). 

5. Meanwhile, make the sauce: Over medium heat in a skillet, melt the butter, oil, sage and garlic. Add the drained gnocchi and sauté together until well-mixed. Place on a plate and garnish with parmesan cheese.

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Pasta Bolognese

I was craving a Bolognese sauce, and came across David Lebovitz's recipe later that day. I bought the ingredients really soon after and made this on a Sunday afternoon. It smelled great cooking and tasted even better. I used Trader Joe's "Cascatelli" pasta, which I brought back from the US this last summer, because I can't find it over here.... in Italy. Lol. Ironic. This would be good with any pasta shape, though. 

Pictured below are the ingredients I used... mixed ground meat (beef, veal and pork), and a small tray of veggies. 

Pasta Bolognese 

adapted from David Lebovitz

3 tablespoons butter, salted or unsalted, plus 1 tablespoon for finishing the pasta
3 tablespoons olive oil
1/2 cup (60g) diced onions
1/2 cup (65g) diced celery
1/2 cup (65g) diced carrots, (peeled)
12 ounces (340g) ground beef (I used a mix of veal, beef, and pork)
1 teaspoon salt, or more to taste
freshly-ground black pepper
3/4 cup (180ml) whole milk
1/8 teaspoon freshly ground nutmeg
1 cup (250ml) dry white wine
1 1/2 cups (350ml) canned plum tomatoes, crushed, with their juice
1 1/2 tablespoons tomato paste
1 pound (450g) pasta

1.  Melt the butter with the olive oil in a soup pot over medium-high heat. Add the onions and cook, stirring frequently, until the onions are soft and translucent, about 3 minutes. Add the celery and carrots and cook, stirring a few times, until they start to wilt, 3 to 4 minutes.

2.  Add the ground beef/meat, salt, and some freshly ground pepper. Lower the heat to medium and cook, stirring, until the beef is no longer raw on the outside. Pour in the milk, and cook at a steady simmer, stirring occasionally, until the milk is absorbed. Add a dusting of nutmeg and the wine and continue to cook until the wine is mostly absorbed. (This should take about 10-15 minutes.)

3.  Add the tomatoes in their juice and the tomato paste. Let come close to a boil then lower the heat to as low as possible until the sauce is just barely bubbling. Cook the sauce uncovered for 1 hour, stirring every once in a while, until most of the liquid is absorbed but the mixture is still wet, rich and thick. You can use the sauce now, or you can cook it for another hour. Add up to 1/2 cup of water if it dries out too much.

4.  To serve, cook the pasta in lightly salted water as directed on the package. (Before draining, reserve a little of the pasta cooking water.) Drain the pasta and toss the hot pasta in the Bolognese sauce with 1 tablespoon of butter. If the sauce needs a bit of thinning out, add a little splash of the reserved pasta water.

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Italian-American Iceberg Salad

This salad was surprisingly good! It seems like a simple and basic salad but there's a lot of good flavor here. It's a bit similar to Olive Garden's famous salad. If I make it again, I don't think it needs the mini fresh mozzarella balls; the Provolone provided enough cheese flavor.  (Note: Provolone piccante is a more aged cheese, but it's still soft. It's easy to find over here in Italy; not sure about the US.)

Italian-American Iceberg Salad 

adapted from Epicurious

1/2 cup olive oil
5 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 garlic clove, finely grated
Kosher salt, freshly ground pepper
1 small head of iceberg lettuce
1/2 small red onion, sliced into rings
2 ounces provolone piccante cheese, thinly sliced 
1 cup drained small mozzarella balls, torn (optional- it ends up being a lot of cheese)
10 pepperoncini, halved if large

1. Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.

2. Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and pepperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.

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Pasta Carbonara

I love Pasta Carbonara.  I've only ever had it in restaurants here, where the quality has varied.  The best I've had was in Florence.  We went the summer of 2020 for a quick trip; I need to post about that with the pic of the awesome Carbonara I ate.  

I've made this recipe a few times and it's very good.  My friend gave me the recipe.  When making this, one has to whisk the hot pasta into the egg mixture quickly, or you'll get some cooked bits of eggs.  I did get some cooked egg bits; you can see them in this pic.  But, it's still so good that I don't care about that.  

I use pancetta in this; I buy it cubed in a package so I don't have to mess with cutting it.  Here in Italy they sell smoked and "sweet", and you want the smoked for this.  Guanciale is traditional to use, and I've tried it that way, but I prefer pancetta, so I just use that.  Pecorino cheese is also traditional, and I've used that before, but today I had a package of Grana Padano already opened, so I used that.  Pecorino, Parmigianino, or Grana would all be wonderful in this.  Also, use the best quality eggs you can find, since they are a big part of this meal.  PS: I tried this with Rigatoni pasta as the original recipe suggests, and I really didn't enjoy it nearly as much as when I made it with Spaghetti.  Weird, but Spaghetti is my preference.  

Pasta Carbonara 

adapted from Female Foodie

4-6 ounces pancetta, guanciale, or bacon (I use 200 grams smoked pancetta) 
2 ounces Pecorino Romano, Grana Padano or Parmigiano-Reggiano
2 whole eggs
4 egg yolks
1 teaspoon sea salt

fresh cracked pepper, to taste

1 pound pasta, such as spaghetti 

1.  Bring a large pot of generously salted water to a boil.

2.  While the water is coming to a boil, prepare and cook the guanciale. Cut into 1 x 1/2 inch strips. (I'm lucky enough to buy mine already cut into cubes.)  Bring a dutch oven or large pan (enough room to add the pasta later on- I used a large non-stick wok today, and it was great) to medium heat. Add guanciale or pancetta. Cook until crisp on the outside, but still soft/chewy on the inside (about 7-8 mins). Using a slotted spoon, transfer guanciale from dutch oven to plate lined with 2 paper towels. Discard all but two Tablespoons of grease from pan.

3.  Once pasta water is boiling, add pasta. You can cook until your desired done-ness.  Most recipes suggest al dente but I prefer a bit more cooked than that.  

4.  While the pasta is cooking, prepare cheese and egg. Finely grate 2 ounces of pecorino romano (or other) cheese. Crack eggs/egg yolks into a medium sized bowl and whisk eggs until smooth. Add 3/4 of grated cheese (set the rest aside for later), 1 teaspoon of sea salt, and a few cranks of pepper to the eggs and whisk together. Just before the pasta is finished, remove 1 cup of pasta water from pot. Add 1/2 cup of pasta water to the egg/cheese mixture and whisk quickly until smooth.

5.  Bring guanciale/pancetta and the two tablespoons of reserved fat back to medium heat in the dutch oven/wok. Once pasta is done cooking (barely al dente), add to dutch oven/wok with fat and guanciale/pancetta. Cook for about 30 seconds together, integrating the pasta with the guanciale and oil. Remove from heat.

6.  Add egg/cheese mixture to the dutch oven. With a wooden spoon or spatula, stir quickly and vigorously to incorporate all ingredients of the carbonara together. (The hot pasta cooks the eggs thoroughly here; you're not eating raw eggs.)  If the pasta seems too dry, you may add more pasta water, a tablespoon at a time. (Last time, I ended up adding the whole other 1/2 cup, slowly.)  Taste pasta to make sure it has adequate amount of salt. Plate the pasta and top with additional fresh cracked pepper and the reserved amount of grated cheese. Serve immediately.

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Gnocchi Ricotta with Sage Butter

These lumpy bumpy shapes were some of the best things I've ever eaten!!  Ricotta gnocchi- where have you been all my life??!  They were incredibly delicious and so easy to make!  So much easier than potato gnocchi.  You just quickly stir ricotta, eggs, flour and parmesan together and drop little scoops into salted, boiling water.  When they float to the top, scoop them out and deposit them right into a skillet with butter and fried sage leaves.  SO GOOD!!!  (I'm wondering if I could use my smallest cookie scoop next time instead of two spoons....)  I even accidentally cooked some of the gnocchi too long in the butter, and they turned crusty on the bottom.  Those were good too! Lol- I thought I had ruined them.  Try these- such an easy alternative to potato gnocchi.  I made these with my daughter and I think they're easy enough for teens to make by themselves. 

Gnocchi Ricotta with Sage Butter
adapted from the NY Times, via Seattle Times

One 15-ounce container ricotta cheese, preferably whole milk (I used 16 oz- it was fine)
2 eggs, lightly beaten
1 1/4 cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
3/4 to 1 cup flour
3 tablespoons unsalted butter
10 or more sage leaves.

1. Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.

2. Place the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.

3. When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.

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Fried Zucchini Blossoms

A few years ago, I made these Stuffed Zucchini Blossoms.  I wanted to make Zucchini Blossoms again, but this time, not stuffed.  I didn't have anything to stuff them with and I wanted to see what they were like just plain. I've had them at local food fests, but covered in sugar as a dessert.  I didn't want that, either; I wanted savory. Here in Italy, one can buy trays of just zucchini blossoms this time of year. I love them! I also love the baby zucchinis with the flower attached, to use in pasta.

I found a few recipes online and combined parts of them.  I mostly used an Epicurious recipe, and added a few beaten egg whites folded in for lightness.  I used sparkling water, and that combined with the whipped egg whites made the batter so incredibly light and fluffy; these were SO good, and fun to make too.  After we ate these we dipped other random things in the batter and fried and ate them all (basil leaves, pickles, Oreos.... strawberries.....)

Eat these right away... they start to get all weird and soggy if they sit too long.

Fried Zucchini Blossoms
adapted from Epicurious

Sunflower or Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce sparkling water, club soda or beer

2-3 egg whites, stiffly beaten (optional, but I recommend)
Zucchini blossoms, rinsed (stamens removed; about 2 dozen)
Sea salt

1.  In a large pot, heat about 2" oil (I used a small saucepan to reduce the amount of oil used... I also don't' know if I used 2 inches) over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in water or beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). Fold in the egg whites.

2.  One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.

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Gnocchi in Creamy Tomato Sauce

I loved this quick and easy gnocchi dish.  I have access to such good fresh gnocchi here, I don't think I'll make my own again for a while.  Lol! You cook everything on the stovetop here.  I used my biggest cast-iron skillet and doubled the recipe.  No need to pre-cook the gnocchi here; it cooks right in the sauce.  Love it!

Gnocchi in Creamy Tomato Sauce
adapted from Salt and Lavender
(easily halved- just pick one can of tomato products)

1 tablespoon olive oil
1/2 medium onion chopped finely
1/2 cup dry white wine, red wine, or chicken broth
1 heaping tablespoon Dijon mustard
3-4 cloves garlic minced
1 teaspoon Italian seasoning
1 (about 14 oz) can diced tomatoes with juices

1 (about 14 oz) can tomato sauce

1 cup (can use less) heavy/whipping cream

2 pound uncooked fresh potato gnocchi
1 small handful fresh basil torn or chopped
Salt & pepper to taste
Freshly grated parmesan cheese (optional) to taste

1.  Add the olive oil to a large skillet on medium-high heat. Sauté the onion for about 5 minutes (ok if it's lightly browned). Add the white wine, Dijon mustard, garlic, and Italian seasoning. Stir until you've got a smooth mixture and let it cook for about a minute (wine will evaporate).

2.  Add the diced tomatoes, sauce, cream, and gnocchi (do not pre-cook gnocchi). Wait until it starts to lightly bubble again, then reduce the heat to medium and cover for 5 minutes, stirring occasionally (so it doesn't stick to bottom).  

3.  Give it a good stir, and add the basil and season with salt & pepper. Let it cook for another couple minutes to ensure the gnocchi is fully cooked and the starch thickens the sauce up a bit more.  Stir in parmesan (optional) or sprinkle it on top. Serve immediately.

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Pumpkin Risotto

We had Pumpkin Risotto at a local pumpkin festival recently and I really wanted to make it at home.  I found a NY Times recipe that was simple and good.  At the festival, the risotto was topped with sauteed Pioppini mushrooms, so I cooked some and served them on the side. 

Pumpkin Risotto 
adapted from NY Times

4 to 5 cups chicken or vegetable stock/broth
1 teaspoon olive oil
1 small onion, finely chopped
1 large clove garlic, minced
1 cup arborio or vialone nano rice
½ cup dry white wine (can omit or use more chicken broth, but it adds great flavor)
⅛ teaspoon nutmeg, optional
1 cup solid-pack canned pumpkin puree (can use homemade)
6 tablespoons coarsely grated Parmigiano Reggiano
⅛ teaspoon salt
Freshly ground black pepper to taste

Pioppini mushrooms, optional, plus some olive oil and butter*

1.  Heat the stock to a simmer, and continue simmering it while preparing the recipe.

2.  Heat a nonstick soup pot until it is very hot. Reduce heat to medium high, and add oil.  Saute onion and garlic until onion begins to soften.  Stir in rice to coat well; add wine, and cook until wine has evaporated.

3.  Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.  If you need more liquid, just use hot water.  You can add salt if needed later.  

4.  Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot. Taste and add more salt if needed.  

*If using the mushrooms, prepare them while the risotto is cooking.  Cut off the bottom part of the mushrooms (where they are joined together; this is were most of the dirt is.)  Don't chop the stems off.  Heat the olive oil and butter over medium heat in a nonstick skillet.  Add the mushrooms and cook and stir until done to your liking.

**Made this 10/28/25 and sauteed some smoked pancetta first, then set it aside, leaving the grease. I cooked the onion in the grease and then proceeded with the recipe. I upped the dry rice to 1.5 cups, the white wine to 1 cup, and the pumpkin to 1.5 cups and had to increase the broth by a few cups. I stirred in 1 Tablespoon of salted butter at the end. We topped the risotto with the cooked pancetta. It was really good this way and made a bit more.**

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Summer Minestrone

My husband and I loved this veggie-packed soup.  It felt so good and flavorful and healthy.  I loved all the ingredients and especially the fresh basil.  And what a good way to use some of the Parmesan rinds I had in the freezer.

Summer Minestrone
adapted from NY Times

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
Salt
4 large garlic cloves, minced or pressed
1 (14-ounce) can chopped tomatoes, with liquid
1 medium turnip or potato, peeled and diced
¾ pound zucchini, diced
A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
1 (15-ounce) can cannellini or borlotti beans, drained and rinsed
6 ounces green beans, cut into 1-inch lengths
½ cup soup pasta, such as elbow macaroni, little shells, ditalini, or broken spaghetti
¼ cup slivered fresh basil leaves
Freshly grated Parmesan for garnish

1.  Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 5 minutes. Stir in 2 quarts water, the turnip or potatoes, zucchini, and the bouquet garni, and bring to a simmer. Add 1-2 teaspoons salt (start with 1 and you can add more later), reduce the heat to low, cover and simmer 35 minutes. Add the green beans, and cook about 10 minutes longer.  Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.

2.  Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente.  Grind in some pepper and taste and adjust seasonings, including salt. It should be savory and rich-tasting.  Stir in the basil. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

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"Smoked" Risotto

I like trying new risotto recipes.  I don't remember how I came across this one, but it's from an Italian recipe website.  I'm glad I tried it.  The recipes uses a smoked cheese, "scamorza", and smoked pancetta for the smoky flavor.  (You could use other smoked cheese.)  The pics are of leftover risotto, which never looks as nice.  But you can re-heat leftovers and make them creamy again by cooking slowly in a small non-stick saucepan and adding liquid, like milk or chicken stock.  It worked out perfectly.  Just stir and add the liquid- it will absorb it quickly and you may need more than you think.  This recipe is in grams.

The smoked cheese.

"Smoked" Risotto

adapted from Giallo Afferano

20 grams butter
2 Tablespoons extra-virgin olive oil
1 sweet onion, chopped
50 grams smoked pancetta, diced
320 grams Carnaroli rice (or other risotto rice)
1 liter vegetable or chicken broth, plus 1-2 cups hot water
100 grams smoked Scamorza cheese, or other smoked cheese, cut into small cubes
black pepper, to taste
salt, to taste

1. In a medium saucepan, heat broth over medium-low until hot. Meanwhile, in a large pot, cook the onions with the olive oil and butter. Cook for a few minutes over medium heat, and then add the pancetta. Let it brown a few minutes.

2. Add the rice, toast it for a few minutes, stirring frequently to prevent it from sticking, then add 2-3 ladles of the hot broth. Continue cooking for 15 minutes, adding some broth every time the rice starts to dry out. When you run out of broth, you can use hot water. Cook until rice is creamy and tender. When the rice is tender enough for your liking, turn off the heat.

3. Add the cubed cheese to the risotto, add salt and pepper, then stir to mix all the ingredients. Your smoked risotto is ready: serve while hot.

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Italian Apple-Ricotta Cake

This cake was simple and delicious and great for fall.  I liked using fresh local ricotta and apples in this.  The cake was moist and delicious.  One could add a topping to this, but we enjoyed as-is.  This cake is supposed to be from the Tuscany region. 

Italian Apple-Ricotta Cake
adapted from Food 52

9 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
3 large eggs
1 1/4 cups all-purpose flour
1 pinch salt
1 cup fresh ricotta
Zest of 1 lemon
1 tablespoon baking powder
1 apple, peeled and grated (should yield about 1 cup)
Confectioners' sugar for serving

1.  Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan.

2.  Cream the butter and sugar in a standing mixer until light and fluffy.  On the lowest speed, add the eggs one at a time.  Slowly add the flour, salt, ricotta, lemon zest, baking powder, and apple.  Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan.

3.  Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift confectioners' sugar over the top or serve with your favorite seasonal fruit.

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