Well, y’all, it seems Columbus caught a lucky break from the worst of the winter weather this weekend. I hope everyone’s loved ones in neighboring towns and states are safe, and I am grateful to the linemen and first responders who worked diligently to repair damage left behind by the storm.

Most of us in the South are no strangers to storm preparation, though snow and ice still manage to catch us by surprise. My plan was probably similar to many other Mississippians’: If we lost power, my friends and I would meet at a designated house – chosen by whoever had the most blankets and candles – and ride out the storm together.

Southerners, in particular, seem to have a unique ability to organize quickly in times of crisis. That may be because we practice community even when the weather is fine. We stop to chat with neighbors while walking the dog. We roll an elderly neighbor’s trash can to the curb just to make life a little easier. A stranger might even help jump-start your car in the Kroger parking lot. The South stays connected.

That sense of connection makes moments of crisis feel less daunting and builds the resilience needed to weather the storm – and repair what comes afterward.

Since we didn’t end up needing our emergency plan this time, my friends and I used the winter weather as an excuse to gather for a cozy dinner. A few hours before we got together, I felt inspired to make a last-minute dessert. I checked my well-stocked refrigerator – again, thanks to storm prep – and found a crisper drawer full of Honeycrisp apples.

It felt like the perfect opportunity to try an apple fritter cake I had seen Britney Brown Chamberlain of the blog Britney Breaks Bread share a few weeks earlier.

This is the ideal cake for a cold, dreary winter day. It is full of warming spices such as cinnamon, allspice and nutmeg, and it requires more than an hour in the oven – a great excuse to keep the kitchen warm and cozy.

At first glance, the recipe might seem complicated because it has four separate components, but it came together quickly. There was something unexpectedly calming about dicing apples and tossing them with brown sugar after a week filled with weather-related stress.

I made a few substitutions based on what I had on hand – there was no chance I was running to the grocery store at the eleventh hour – and the results were just fine. I swapped sour cream for plain Greek yogurt and used olive oil instead of vegetable oil. Neither change noticeably affected the flavor or texture. As always, I encourage being resourceful and making substitutions when needed.

My friend Ashlynd prepared a hearty dinner of Honeycrisp slaw pork chops, and the cake paired perfectly with our impromptu meal. As we checked in on friends and family along the storm’s path, it was reassuring to hear that those facing tougher conditions were also able to rely on their communities.

Whether it’s Southern hospitality or simply basic human kindness, I hope we continue taking care of one another – in storms and sunshine alike – maybe even over a slice of cake.

APPLE FRITTER CAKE

Apple filling ingredients:
2 Honeycrisp apples, diced
1/4 cup brown sugar
2 teaspoons cinnamon
1 tablespoon cornstarch

Cinnamon crunch topping
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon cinnamon
1 1/2 tablespoons salted butter, melted

Apple cake ingredients:
1 cup brown sugar
1/4 cup granulated sugar
2/3 cup olive oil
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups plain Greek yogurt
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon kosher salt

Vanilla bean glaze ingredients:
1 1/2 cups confectioners’ sugar
2 tablespoons whole milk
2 teaspoons vanilla extract
2 tablespoons salted butter, melted
1/2 teaspoon cinnamon

Directions:
■ Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper.
■ In a medium bowl, toss apples with brown sugar, cinnamon and cornstarch. Set aside.
■ In a small bowl, combine brown sugar, flour, cinnamon and melted butter until crumbly. Set aside.
■ In a large bowl, whisk brown sugar, granulated sugar and oil until smooth, about 1 to 2 minutes. Add eggs, vanilla and yogurt; whisk until combined.
■ In another bowl, whisk flour, baking powder, cinnamon, nutmeg, allspice and salt. Add to wet ingredients and mix until just combined.
■ Fold half the apple mixture into the batter. Pour batter into prepared pan, top with remaining apples and sprinkle with crumble.
■ Bake 1 hour 15 minutes to 1 hour 25 minutes, until a toothpick inserted in the center comes out clean.
■ While cake bakes, whisk glaze ingredients until smooth.
■ Cool cake in pan 15 minutes, then transfer to a wire rack. Pour glaze over warm cake and let cool 25 to 30 minutes before slicing.

Kristin is a Columbus local and a graduate of MUW’s Culinary Arts Program. She lives downtown with her husband, Jon, her naughty cat Sokka and her retired sled dog, Megan. In her free time she enjoys baking, making stained glass art and hanging out with her friends. If you see her in town, say hi!

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