Apple Nut Cake. The Most Wonderful Taste of Fall.

" 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. 

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Fresh Apple Nut Cake

  • 1 tsp of vanilla

  • 1 cup vegetable oil

  • 4 apples, cubed

  • 2 eggs

  • 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. 

A Glass of Vino, Please.

The romanticism of clinking glasses over a noonday meal is captivating, isn't it? But I am a southern gal. So Sweet tea is still well, my cup of tea, but if I'm in the mood to feel a little less American, and a little more laid back European, then it's a glass of vino to accompany my lunch.

When my Southern Glazer's wine representative calls to introduce new wines, I jump at the chance to schedule it over a lunch for that very reason! Channeling my inner Lidia Bastianich, it's a simple fare of flatbread drizzled with olive oil (local, of course), then topped with tomatoes, basil and cheese for an appetizer, and then for the main course; fettuccine cooked al dente with the added oomph of bacon and fresh baby spinach. 

The bottles are lined up, lunch is plated, and we begin the arduous task of eating and drinking. Since these particular wines are from small family owned wineries with Spanish heritage ( Artesa,  Septima, and Anna Codorniu), I'll exchange the French "C'est La Vie" for the Spanish equivalent of "Asi es la vida".

Escaping from the usual rush of the day doesn't have to be complicated. Sometimes, it's just having the right ingredients on hand and popping the cork a little before 5pm. We highly recommend it! 

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The wine we choose to serve at our Farm To Table dinners is small batch, un-available in your local grocery store, and always gets my seal of approval first. Likewise is the same for the wines we sell (and serve while catering) at Bon Appetit Ya'll, which makes purchasing a bottle for a gift or a special occasion a REAL treat for the lovely people enjoying the bottle.