I commenced with the least intimidating of creations: Apple Jam. Aiming to construct a viscous compote by altering my go-to breadmaker jam recipe, I took to combining 648 grams of roughly diced, skin-on apples, brown sugar in place of granulated, and seasonal spices of cinnamon, nutmeg, and a dash of pumpkin pie mix in the machine.
Apple Crumble Cake followed. Adapted from Sunday Baking's Blueberry Crumble Cake, I proceeded to assemble the cake batter and increase the ingredient amounts by 50%.
1.5x output would bring me to 1.5 of an egg, though I omitted the hassle of finding a use for the remaining halve and merely plopped it into the batter. Initially thick and rather difficult to spread about the pan, I worried that the apple layer would hinder its rise. Thankfully, the cake emerged fluffy and no issues raised.
The crumble was crumbly, while the apples soft without being mushy. In retrospect, a light dusting of coarse sugar or thorough toss in spicy, brown sugar could have contributed the coveted harvest flavours. Apple slices failing to make their way on top of the cake were tossed in the aforementioned solution and slowly dehydrated alongside the cake.
What started as a well thought-out plan for apple jam-enhanced baked cheesecake ended in travesty. The diminishing quantity of cream cheese in the household hadn't occurred to me, not even when I spent forty minutes outside Loblaws in wait of a prescription fulfillment.
Between the barely cooled crust and mousse filling, I smeared yet another thin layer of apple jam. More apple couldn't hurt, right?
I explore a bit further along the trail, until the rigidity of my steel toes urge me to turn back.