Fall Has Arrived

It is not officially fall until I have made a little pumpkin bread and apple cake.  Those wonderful baked treats make the house smell warm and toasty.

Since I was hosting a play group, I thought it was the perfect opportunity to don my apron and make some baked goods.

The pumpkin bread was fabulous and a big hit with all the mommies.  They all wanted to take some home with them.

I still need to type up this recipe, but I got this one from my mother.  It is a true classic and a staple of my fall baking.

My other creation is my apple cake.  My husband absolutely loves this cake.  He was excited that I made him his own to take to work.

This recipe is one that comes from my southern cookbook entitled "The Land of Cotton."  Surprisingly this cake calls for oil instead of butter.

I encourage you to test this out in your own kitchen. The dish shown here is half a recipe. I sometimes make it in a loaf pan.  Just depends n your preference.

Fresh Apple Cake

2 cups sugar
1 1/4 Cups vegetable oil
3 eggs
1 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
1/2 teaspoon cinnamon
3 cups flour
1 cup chopped pecans (optional)
3 cups chopped apples

Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. Mix sugar, oil and eggs. Add salt soda, vanilla, cinnamon, and flour. Mix well: add pecans and apples. Bake for 1 hour. Remove from pan and our glaze over cake while still warm.

Glaze:
1 cup light brown sugar
1/4 teaspoon cinnamon
1/4 cup milk
1/2 cup margarine

Mix well and our over cake.


MY NOTES:
I don't add the nuts, it is your choice.  I have made this in regular cake pans and bundt cake pans, any will work, just adjust the cooking time accordingly.  It is a dense cake, so it takes a while to bake.  I also add a little apple pie spice (nutmeg, cloves) and usually about a tablespoon of cinnamon.