I’m not anti-pie, I swear. I just prefer pie in the summer. Made with tiny little Maine blueberries. Even better, when said Maine blueberry pie is breakfast, like my mother-in-law taught me is the appropriate thing to do while at a lake house in Maine. (I know, right? Best MIL ever.)
I do have a slight bias against Thanksgiving pie. Primarily because my birthday always falls within a few days of Thanksgiving, if not on the day itself. And while my mom did a phenomenal job making the birthday cakes of my childhood, there were also many birthdays where a candle in a piece of pie was a de facto birthday celebration. When I was in elementary school, I could NOT figure out why we always went to my grandparents’ house for my birthday, and to Disney for my brother’s birthday. (My brother’s birthday happened to coincide with February vacation, therefore he got serenaded by Mickey et al.)
At any rate, I grew up to be the baker in my family, so I’ve made more than my fair share of cakes. There are many occasions that call for a from-scratch, only-expensive-gourmet-ingredients, labor-of-love cake. And then there are other occasions that require the strangest amalgamation of ingredients that then morph into the most delicious cake you’ve ever tasted. We hopped on the all-organic-all-the-time bandwagon when I was pregnant, but this cake defies my commitment to the all-natural-ingredients-only credo. It’s GOOOOOD. It sounds crazy. And sort of gross. But TRUST ME. It’s fall-off-the-organic-wagon good. For a birthday that falls two days before Thanksgiving on a work day, it’s “Happy 33rd Birthday to me!” good. Plus, I have possibly the most adorable kitchen assistant ever, so chances for cake success were high. Look at her. That is the look of sheer joy in anticipation of CAAAAAAAAKE.