" Autumn carries more gold in its pockets than all the other seasons." Jim Bishop
It also holds a cult like anticipation-slash-obsession of a few of it's flavors. Now that fall has officially arrived, pumpkin spiced "everything" has hit the shelves, infiltrated our coffee cups, and run a muck on Pinterest.
Don't get me wrong, I'm a member of the fan club, but the flavors of apple and cinnamon are the first I crave when the rustling of the fallen leaves begin. Throw in vanilla and nuts into the mix, and I'm trading in my shorts for scarves, and writing out my Christmas list, no matter how steamy our Texas temperatures happen to be.
Bon Appetit Ya'll served their Fresh Apple Nut Cake at the Farm-To-Table Dinner last year, benefiting the Sherman Symphony Orchestra. It was a lovely fall (for Texas) evening. This year’s fundraiser is on October 6, and we are anxiously awaiting the news from our farmers on what produce will be available!
We wanted to pass the recipe along, so you could enjoy it with people you love while planning trips to the pumpkin patch and bonfires in the backyard with friends. This wonderful time of year only comes around once after all.
Fresh Apple Nut Cake
1 tsp of vanilla
1 cup vegetable oil
4 apples, cubed
2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon and apple pie spice
2.5 cups flour
1 cup chopped nuts
Mix the wet and dry ingredients separately in different bowls. Then combine the dry ingredients to the wet mixture. Bake in a well greased 8 inch bundt pan at 350 degrees for one hour. Let cool slightly before turning out. Dust with powdered sugar and drizzle with caramel sauce before serving.