It’s FALL, and if you don’t love all things apple and pumpkin right now… who are you? As soon as the first leaf changes a shade each year, a chorus of social media statuses rises to sing about their universal love for Pumpkin Spice Lattes, apple picking, cider, carving pumpkins, etc. I love these things too! I think I’m rolling my eyes a little more this year because I’m jealous that I haven’t taken the time to experience fall to the fullest. Chris & I were at Lake James in North Carolina two weekends ago though! (Gorgeous picture above.) I made sure to stare at the beautiful trees as much as possible.
Recently, we were invited over to dinner by our friends Walter & Kimberly, and our contribution was the dessert. In light of all I just said, I showed up with an apple cake. “How trendy of you!” Kimberly commented, and we shared an understanding. Fall can be a somewhat overwhelming season with its cultural presence… but we all still love it. Here the apple cake is displayed on their festive tablecloth.
Somehow I have never been apple-picking before, and I feel like I have missed out on a momentous life experience! I first discovered this apple cake recipe in college, when my roommate Arielle brought back tons of apples (she picked them of course — why didn’t I go!?). We didn’t know what to do with thirty or so apples, so this cake was part of the solution. I love the recipe, because it doesn’t involve a lot of prep. If you have a stand-up mixer, you can use it to start with the 15 minutes of beating step. Then, you’re freed up to prep everything else while that’s going on.
Substitution: I realized halfway through that I had no vanilla, but a little rum seemed to work just as well. ;)
I think it tastes even better with some whip cream or vanilla ice cream. Walter pointed out that the cake would be a good breakfast food too, because it’s kind of like an apple-flavored coffee cake.
More fall treats to come! Who can resist!