apples and almonds.

almond is a good flavor, sometimes.
other times,
it's crap.
like, for example-
marzipan can F* right off as a general rule,
but,
flavor combinations are expert,
and apples love almonds.
you may not have known that,
but now you do.
it's a thing.
so,
when i'm making apple-magic upside down cake,
i gotta get it poppin' with those almonds, too.
i mean it.
check the teleport:

is that the hottness or what?
i'm sayin'.
oh c'mon, neighbors-
that looks at least kinda good, yeah?
a little tiny bit delicious, even, doesn't it?
duh.
don't be dumb.
that looks dope.
and it filled my whole house with the best smelling aromatic air.
so good.
almond meal is heavy, so the cake itself is a dense bomber,
but it's so soft, and not even dry in the least.
the secret was in the scoop after scoop of soy yogurt i added in.
tricky little protein binding leavening magic action, that.
and the cinnamon and the nutmeg and the tons of ginger,
and the vanilla bean, and the almond extract, too?
all good things, and all good news.
the apples, cinnamon, tapioca starch, and maple syrup made the top/bottom
the smoothest yet,
and the oatmeal flouring i gave the pan absorbed any overage of juice.
smart, huh?
maybe.
the thing is,
the frosting is what sets it up to succeed.
cinnamon almond blops of exxxtra-buttery-type creme!
jeez, it's flippin' rad.
i added cream chee' too, but more as a moistener than anything else.
(it worked wonders on the consistency, tho, kids)
and candied almond sprankle accents?
yuuuuup.
we gotta take it there.
otherwise, what are we doing?
almost being dope.
that's stoopid. and lazy, and not welcome in the Folk Life & Liberty Fortress.
that's a true story.
we make sure to make it great.
baked goods aren't good enough.
this is second breakfast,
and it's all really happening;
never quiet, never soft.....