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Although spring is upon us here in San Diego, I really do love a cup of spiced hot cider any time of the year.  The other day while trolling the internet, I found a recipe for Apple Cider Doughnut Cake---who could resist?  The original recipe had you basically making apple sauce, so I tweaked it a bit, and then I made a glaze for it, since the best donuts have a glaze, and voila!  I'm continuing my adventures in sourdough, and just pulled two lovely loaves out of the oven.  I'm sold, and so is Dr. C.  More on that in another blog post.  For now, enjoy this cake.  Apple Cider Doughnut Cake Makes one 9-inch bundt 1/2 cup unsalted...

Three weeks in; Saturday I had no energy for cooking, so it was tuna sandwiches for dinner.  Any port in the storm.  I asked Dr. C. what he'd like for dinner on Sunday, and he said chili, so not having much interest in that, I decided what I really needed was cake and frosting.  Our son, Ryan was coming for dinner, so I decided to make the cake that I make for his birthday.  This is a great recipe from Tate's Bake Shop's cookbook.  The frosting is the key, it's a recipe that was in an old food processor cookbook from Abby Mandel who, in the 70's made the Cuisinart food processor the go-to piece of equipment if you could...