happy accidents.
Perhaps it’s because I’ve been watching too much British television (Downton Abbey, anyone?) but I really enjoy the phrase “happy accident”. It conjures up some sort of delightful thing that happened by chance, something that you weren’t expecting, and that perhaps could have been seen as a problem. Today, for instance, I had one of those moments while trying to use up lots of leftover bits and pieces in my fridge and turn them into something edible. i wound up with the most wonderful apple cake (just for fun, I’ll put the recipe below so maybe you can also enjoy it - if I can make this cake in Vietnam, certainly those of you with less “outdoor” kitchens can make it, too!)
Sometimes life feels like this. I sometimes wonder how I got to where I am, and it all feels like one sort of wonderful accident. I don’t mean to say that the Lord isn’t sovereign over all things. Actually, I think realizing that life has all sorts of wonderful things in it that I could not have possibly designed on my own makes me all the more aware of His hand in it all. I am sometimes amazed at the way He provides in such specific ways, and sometimes gives us things we didn’t even know we needed. He truly does know how to give good gifts to His children!
Apple Yogurt Cake with a Cinnamon-Sugar Streak
(adapted from www.thekitchn.com)
1 3/4 cup plain yogurt
2/3 cup oil/melted butter
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
3-4 apples
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons unsalted butter, softened
Heat the oven to 350°F. Lightly grease a 9x13-inch baking pan with baking spray or olive oil.
Whisk together the yogurt, oil, sugar, eggs, and vanilla in a large bowl. Peel and core the apples, and chop into chunks about 1/2-inch across. You should end up with 3 1/2 to 4 cups of apples. Stir the chopped apple into the liquid ingredients.
Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon cinnamon right into the liquids and stir just until no lumps remain. In a small separate bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.
Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar.
Bake for 45 to 55 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for at least 15 minutes before cutting.




