I build cloud-based systems for startups and enterprises. My background in operations gives me a unique focus on writing observable, reliable software and automating maintenance work.
I love learning and teaching about Amazon Web Services, automation tools such as Ansible, and the serverless ecosystem. I most often write code in Python, TypeScript, and Rust.
B.S. Applied Networking and Systems Administration, minor in Software Engineering from Rochester Institute of Technology.
Preheat oven to 350 F. Butter and flour 12-cup bundt pan.
Using a fork, stir together all-purpose flour, baking powder, ground cinnamon, ground cloves, ground ginger, salt, and baking soda in a bowl.
In another bowl, combine finely diced&peeled tart apples, raisins (or substitute dried cranberries), and chopped walnuts. Add 3 tablespoons of the flour mixture to coat the fruit and nuts. Set aside.
In a mixing bowl, combine room-temperature unsalted butter, dark brown sugar, and vanilla extract. Cream until light and creamy. Beat in eggs one at a time. Then stir in buttermilk and applesauce.
Slowly add the remaining flour mixture to the butter mixture, beating just until blended. Stir in the reserved fruits and nuts. Pour the batter into the prepared pan and smooth the top.
Bake 60 minutes until a toothpick inserted in the cake comes out clean. Let the cake cool, still in the pan.
For the syrup: Combine Calvados (or applejack), granulated sugar, lemon juice (fresh), and lemon zest (3 inches by .5 inches) in a small saucepan and heat just to a simmer. When the sugar has dissolved, remove from heat and set aside for 15 minutes.
Unmold the cake and place it on a serving platter. Prick the cake all over with a wooden skewer. Remove the lemon zest from the syrup, and brush the top and sides of the cake with the syrup until it has all been absorbed.