What’s Not to Love About Fall?

photo from gardening.sheknows.com

The only problem with fall is that it goes too fast. Did anyone see October? I’m trying to soak every moment in, enjoy every shade of orange, yellow, red, auburn, green in the massive oak forest we live in. But today the leaves are almost gone. This will be our last fall in Missouri for a time. I feel like God is giving us a glorious send-off in what has to be my favorite time of year. He is so clever, as if he knows leaving in the thick humidity and heat of July wouldn’t capture my sentiment of the midwest…escaping might be in my thoughts then…

I want to share a favorite fall recipe with you, to make when the apples are abundant and cinnamon is almost a verb.  Fresh Apple Cake. My sister just informed me that muffins are basically cake for breakfast. So, following that line of reason, one could say that there’s nothing wrong with cake for breakfast and calling it a muffin. Especially this one, since it does not require frosting. I may or may not have eaten some “Fresh Apple Muffins {cake}” for breakfast this morning….

Fresh Apple Cake

This nutty comfort cake from Sharon Buckner of Rhineland, Missouri, gets a sugary top and caramelized gooey bottom as it bakes.

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 heaping teaspoon cinnamon

2 eggs, lightly beaten

1 1/4 cups canola, cooking, or coconut oil

2 teaspoons vanilla

3 medium Granny Smith apples, peeled and chopped (3 cups)

1 cup chopped pecans or walnuts, toasted

Sweetened whipped cream (optional)

Apple slices (optional)

1. Grease a 13x9x2 baking pan; set aside. In a very large bowl, combine flour, sugar, baking soda, salt, and cinnamon; make a well in center of dry mixture.

2. In bowl, combine eggs, oil, vanilla; stir in apples and toasted nuts. Add egg mixture to flour mixture, stirring just until moistened (batter will be thick). Spread in prepared pan.

3. Bake in 350 degree oven for 50 to 55 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for at least 1 hour. Serve slightly warm or at room temperature. If you like, top each serving with sweetened whipped cream and an apple slice. Makes 20 servings.

*recipe adapted from Midwest Living, April 2009

**make sure you toast the nuts! Do not skip this step. It brings out the flavor and greatly enhances the cake.


3 thoughts on “What’s Not to Love About Fall?

  1. Ed Grim says:

    I like the sound of “cinnamon is almost a verb…” as in “you should cinnamon this latte or cinnamon that muffin” Last week our third grade teacher was passing a cookie at 9 am to her kids and asked if I wanted a breadfast cookie left over from the Halloween party. I should have said yes but only if you cinnamon it first. I happened to be in the room working on a computer issue.

  2. Ed Grim says:

    sorry… that should read “breakfast cookie” as if calling it that made it sound healthy.

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