Cinnamon Sugar Apple Cake

And all at once, summer collapsed into fall. 

Oscar Wilde

Cinnamon Sugar Apple Cake

Cook's Notes: Gorgeous fall weather begs for another apple dessert. Fall flavors are captured and you will find this to be more of a dense cake rather than one light and fluffy but very moist. Recipe adapted from pinchofyum
Apple Cake:

• 1 large egg
• 1- 1/2 cups brown sugar
• 1/3 cup oil
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar)
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 tsp. each apple pie spice and ground cinnamon
• 2- 1/2 cups flour
• 2 1/2 cups chopped apples (I used 2 granny smiths and 1 Macintosh apple)

Cinnamon Sugar Topping Ingredients:

• 1/2 cup sugar
• 1 teaspoon Saigon cinnamon
• 3/4  cup chopped walnuts
• 1 tablespoon butter, melted

Directions:

• Preheat oven to 350 degrees. Grease a 9 x 9 glass pan. Whisk one egg and then mix it in with the rest of the ingredients in order given, stirring until just combined.
• Pour batter into a prepared pan.
• Combine the last 4 ingredients to make a topping. Sprinkle mixture evenly over the batter.
• Bake for 35 -40 minutes or until apples are done. Cake best served warm with little ice cream or whipped cream and a drizzle of caramel over the top. 
  

Another way to present the apple cake is to use a fun glass and prepared caramel topping.

Cinnamon and Maple Roasted Veggies with Couscous

 A stellar fall day was the perfect backdrop for the last boat ride of the season. A lovely meal was just the piece de resistance to the day. 

Cinnamon and Maple Roasted Veggies with Pecans and Cranberries. This dish is packed with vegetables, rich in fiber, gluten-free and oh so good for you. It makes for a lovely presentation. Halved red grapes and diced apples make a nice addition. If adding in apples roast with squash. Pair the veggie dish with roast chicken, turkey, pork, or duck. Much of the preparation for this dish can be done ahead of the actual roasting.

Brussels sprouts can be halved with outer leaves removed. Place in a zip loc bag and refrigerate until needed.
As a time saver buy prepared butternut squash cubes.
Toast pecans @ 350 for 5 minutes. Spread out on a plate until needed.
To save time, roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
If adding halved red grapes mix in with veggies right before serving. Recipe from julia's album and serves 4-6
Ingredients:
Roasted Brussels Sprouts:

• 3 cups Brussels sprouts ends trimmed, outer leaves removed (about 1 lb.)
• 3 tablespoons olive oil
• 1/4 teaspoon sea salt to taste
• Lemon squeeze
• Grated Parmesan cheese

Roasted Butternut Squash:

• 1- 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (yields about 4 cups of uncooked cubed butternut squash)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• Red onion slices

Other Ingredients:

• 1-1/2 cups pecan halves
• 1 cup dried cranberries
• 1 cup halved red grapes
• Optional add-ins diced apples, chicken apple sausage

Directions:
How to Roast Brussels Sprouts:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone pad.
• Trim ends of Brussels sprouts and outer leaves.
• Slice all Brussels sprouts in half.
• In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Squeeze lemon juice over the sprouts.
• Place on baking sheet cut side down, and roast in the oven at 400 degrees for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
• Grate Parmesan cheese over the top.

How to Roast Butternut Squash:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone pad.
• In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, maple syrup, and cinnamon, red onion slices. Toss to mix.
• Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
• In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
• Optional-For more sweetness, add 2 extra tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 1 tablespoon, then add more, if desired, and toss with the salad ingredients to combine.

Puff Pastry Cinnamon Nut Rolls

Fall has been making its way across our yard this past week. It waves a wand of color brushing the tips of the trees. Since I am house-bound for many more weeks to come, be sure to send me your snapshots of fall in your area to post.

Make your weekend shine with Puff Pastry Cinnamon Nut Rolls. Each flaky roll is topped with a creamy irresistible drizzle of cream cheese filling. 

 Cook's Notes: A shortcut cinnamon roll recipe, a delicious alternative to yeast roll recipes. One puff pastry sheet makes 8 rolls. You will use a whole package of puff pastry for 16 rolls and will need to double filling. 

PUFF PASTRY CINNAMON ROLL INGREDIENTS:

• 1 sheet frozen puff pastry, lightly thawed 
• 1 tablespoon melted butter, divided
• 1/4 cup white sugar 
• 1/4 cup packed brown sugar 
• 2 tablespoons ground cinnamon 
• 1/3 cup finely walnuts

CREAM CHEESE FROSTING INGREDIENTS:

• 2 ounces cream cheese, softened
• 1 teaspoon butter, softened
• 1/2 teaspoon vanilla extract 
• 1 cup powdered sugar 
• 1–2 tablespoons milk as needed

DIRECTIONS:

• Line a baking sheet with parchment paper and set aside. 
• In a small bowl, combine the granulated white sugar, brown sugar, nuts and cinnamon. Whisk until evenly combined and set aside.
• Roll out the puff pastry. Lightly dust your work surface with flour and unroll one sheet of puff pastry out so that it is in a single layer. Brush the sheet evenly with the melted butter. Sprinkle evenly cinnamon-sugar mixture, leaving an empty 1-cm border on the right side of the puff pastry.

• Roll and cut the puff pastry. Beginning on the left side, gently roll the puff pastry vertically to the right side. Gently press the border to seal the roll. Using either a bread knife or piece of dental floss, slice off about 1/2 inch from each end (since the ends are usually fairly uneven). Then cut the roll into 8 evenly-sized rolls and place them in the parchment-lined baking sheet.

• Pop the sheet in the freezer for 5 minutes.
• Preheat oven to 400 degrees and bake rolls for 20 minutes or until the rolls are lightly golden on top and have puffed up considerably. 
• Meanwhile, while the rolls are in the oven, whisk all of the frosting ingredients together in a small mixing bowl until smooth.  Add milk if needed to thin the frosting out to your desired consistency.
• Frost the rolls. While the rolls are still warm, lightly spread or drizzle the frosting generously over the tops of the rolls. Serve warm and enjoy!

Make your Sunday shine or any day, in fact, serving up Puff Pastry Cinnamon Nut Rolls. 

Zucchini, Chickpea, Corn, Quinoa with a Pesto Lemon Dressing

How beautiful leaves grow old. How full of colors are their last days.

Looking to add more protein to your diet? 

Zucchini, Corn, Quinoa with a Pesto Lemon Dressing has it all made with healthy ingredients.

½ cup of cooked quinoa contains about 4g of protein.

Quinoa is not a grain, but it belongs to the same family of the leafy vegetables, like spinach. However, it looks like one and almost has similar uses. Quinoa is a rich source of fiber, vitamins, minerals, and above all protein. It's one of the most protein-rich whole carbs that you can add to your daily diet as it provides all the essential amino acids.

Chickpeas ½ cup of cooked chickpeas contains about 5.90g of Protein. They are also known as garbanzo bean, an extremely affordable source of protein. They are also loaded with fiber and help to reduce cholesterol levels and decrease the risk of coronary heart disease.

Cook's Notes: I used Tri-Color Quinoa for this recipe. I found a box at Target (6.75 oz) called Tri-Color Quinoa with Savory Herbs. The salad was served at room temperature. Diced grape tomatoes added more color contrast to the salad. The dish was quite flavorful and easy to prepare. Start small with pesto dressing increase to desired taste. 

Recipe adapted from closetcooking.com and serves 4-6 as a side for main meal or as a light lunch.
Ingredients:

• 2 cups quinoa cooked (substitute vegetable or chicken broth for water)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 cup sweet onions, diced
• 2 cups zucchini, diced
• 1 cup fresh or frozen corn
• 1 cup chickpeas, rinsed and drained
• 1 cup diced grape tomatoes
• 1/4 cup toasted pine nuts
• 1-2  tablespoons jarred basil pesto
• 1 tablespoon lemon juice

Directions:

• Keep cooked quinoa warm in a covered pan.
• Heat oil in a medium-sized saucepan. Add garlic and onions and saute 3 minutes, stirring constantly. Add in zucchini, corn, chickpeas and saute 5 minutes.
• Place all ingredients in a bowl with cooked quinoa and mix well.
• Add in tomatoes toss with lemon juice and basil pesto. Season with salt and pepper to taste.

Puff Pastry Apple Strudel

HAPPY FIRST DAY OF FALL

Capture the flavors of fall baking with an easy bakery-style Puff Pastry Apple Strudel.

Cook's Notes: 

I realize you don't all have the luxury of a sous chef to assist but I assure you it's a manageable baking item all by yourself. LOL even with the help of a sous chef, I managed to overlook several photo ops throughout the making process. At least I got the two most important ones the end product and a slice.   

This recipe is as easy as making an apple pie. It was adapted from Taste of Home September/October 2014 and the recipe serves 6-8
Cooking tip: To avoid a soggy crust place apple mixture in a colander to drain off some of the juices before spreading the mixture on the pastry crust.

The apple mixture needs to be thoroughly cooled before placing on pastry crust.

Ingredients:

• 4 large apples, peeled and chopped (5 cups)
• 3/4 cup apple juice or cider
• 1/4 cup sugar
• 1 tablespoon ground Saigon cinnamon
• 1/2 teaspoon apple pie spice mix
• 1/3 cup raisins
• 1/3 cup finely chopped nuts
• 1 frozen puff pastry sheet, thawed
• 1/4 cup caramel ice cream topping
• 1 large egg
• 1 tablespoon water
• 1 tablespoon coarse sugar

Directions:

• Soak raisins in hot water with a tablespoon of rum for 10 minutes, drain. 
• In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender but not mushy. Stir occasionally. Cool completely and drain off excess juices. Stir in raisins and nuts. Pour into a bowl to cool.
• Unfold puff pastry onto a large sheet of parchment paper; roll into a 14 x 12-in. rectangle. Transfer paper and pastry to a baking sheet, placing a short side of the rectangle facing you.  Using a slotted spoon to drain the juices, arrange apple mixture on pastry to within 1-1/2 in. of edges. Drizzle apple mixture with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal and tuck ends under.
• In a small bowl, whisk the egg with water; brush over pastry. Sprinkle with coarse sugar. Freeze strudel on a baking sheet for 10 minutes.
• Preheat oven to 375 degrees. 
• Cut slits on top of puff pastry. I did 6 slits. Bake 30 minutes or until golden brown, top and bottom. 
• Slide paper to a wire cooling rack. Use a serrated knife to cut pieces. 
• Serve with a scoop of ice cream or whip cream. 

Looking for fall favorite photos to post. Please send it to my email.

Another fall favorite

Baked Reuben Hot Dish

 Author Jeanne Cooney is always scouting out fresh story ideas and recipes for her books. Her next book has a spring publication date. There were at least a dozen casseroles donated for the recent lunch. One recipe caught her attention,Baked  Reuben HotDish submitted by a NAC member. Cooney plans to incorporate this recipe in her upcoming new book.  

BAKED REUBEN HOTDISH

Cook's Notes: A creative way to reimagine one of your favorite sandwiches. 

Ingredients:

• 6 slices pumpernickel rye bread, divided
• 1 pound corned beef, thinly sliced
• 1 (14.5 oz.) can sauerkraut, drained but not pressed too dry
• 4 cups shredded Swiss cheese
• 1 cup dill pickles, chopped
• 1 cup milk
• 1/3 cup Thousand Island dressing
• ¼ cup mustard
• 3 large eggs
• 2 teaspoons caraway seeds

Directions:

• Preheat oven to 350 degrees F and lightly grease a 9 x 11-inch baking dish with butter.
• Take 4 pieces of bread and cut or tear them into cubes. Place remaining bread in food processor and pulse until fine breadcrumbs. Set aside.
• Spread cubed bread out along the bottom of the baking dish. Tear ½ of the corned beef into pieces and layer over bread. Layer sauerkraut, pickles, 1 teaspoon caraway seeds and 2 cups cheese over beef.
• Cover with remaining beef, caraway seeds, and cheese.
• Whisk together milk, salad dressing, and mustard; beat in eggs until combined. Pour evenly over the casserole, then top with breadcrumbs.
• Bake for 40-45 minutes, or until mixture is bubbly and center is set.

FALL SNAPSHOTS 

Starting tomorrow (official fall start) please send me one of your favorite fall snapshots to my email box. I will include date and photo location on my blog posting. Your photo does not need to be a Minnesota location. In fact, how fun to see fall unfolding in many places other than Minnesota. I will only include your name if I have prior permission.

Up North Minnesota September 2017

 

Roasted Chicken Noodle Soup

 

Each time I make chicken soup it makes me think of Maurice Sendak's little book "Chicken Soup with Rice". The tiny volume series was first published in 1962. The book has 12 rhymes and illustrations for 12 months of the year all with chicken soup as the universal theme. The rhythmic verses and repetition make the book perfect for ages 4-6. Each page ends...Happy once, happy twice, happy chicken soup with rice.

Taste of Home's magazine Heartwarming Soups was my inspiration for Roasted Chicken Noodle Soup this weekend. Several adaptations were made to the original recipe in the magazine publication. I used noodles instead of rice.

I've been saving this mug as a get-well gift for someone and decided why not and used it as a moment of good cheer for myself. 

A rotisserie chicken is a real-time saver as well as dicing the veggies the day before.  

Today begins my husband's formal training as a sous chef since I am looking at a recovery of 6 weeks dragging around a leg in a brace and being on a variety of meds, He's already aced the grocery shopping run and has had some previous sous chef experience which has included planning and directing food preparation, menu planning, inventory and managing supplies. I picked an easy recipe and one that would last the week. 

Roasted Chicken Noodle Soup

Cooking tips: Use a rotisserie chicken as a time saver and add in egg noodles the last 10 minutes of cooking time.
Ingredients:

• 3 cups cooked chicken, shredded
• 2-1/2 cups wide egg noodles (crush dry noodles)
• 1-1/2 cups each diced carrots, celery, onions
• 2 garlic cloves, minced
• 1 tablespoon olive oil and 1 tablespoon butter 
• 2 cartons each 32. 0z low-fat, low-sodium chicken broth
• 1/2 cup each water and apple cider
• 1/2 teaspoon each dried thyme and rosemary
• 1 tablespoon parsley flakes
• 1 tablespoon Dijon mustard
• 2 bay leaves

Directions:

• In a soup pot saute in olive oil celery, carrots, onions, and minced garlic for 8 minutes on medium-low heat, covered.
• Add in chicken broth, water, cider, spices, and chicken.
• Simmer for an hour on medium-low not covered. Add in wide egg noodles the last  10 minutes of cooking time. 
  
• And don't forget to remove the bay leaves right before serving.
  
  
  

Hot Dish Heaven Part Two Luncheon

 

Meet the Author, Jeanne Cooney Hot Dish Heaven Cozy Mystery Series

Jeanne Cooney, the author of the Hot Dish Cozy Mystery Series, was a featured speaker recently at the Hub in collaboration with Northwoods Arts Council in Hackensack. Jeanne entertained the audience with her Scandanavian humor and up north folksy style.

She had on hand her three books from the series and cookbooks to sell.

Hotdishes and bars were donated and enjoyed by all. The placemats that defined Minnesota by hotdish regions were a hit.

At the end of the luncheon, Sue Larson president of Hackensack Lions, presented Northwoods Arts Council with a check for $1,888.00 proceeds from the July pancake breakfast.

What an exciting day for all.

Hot Dish Heaven Cozy Mystery Series Wrap Up Part One

 A sneak peek at one of the casserole dishes planned for tomorrow's luncheon.
 Hope to see you there. 

Spinach Ravioli with Cheese, M&M Bars and a Roll 

Ingredients:

• 1 package frozen ravioli. thawed (19 oz.) 
• 1/2 package fresh spinach, stems removed 
• 1 large jar of marinara sauce
• 2 cans each 14.5 oz diced tomatoes crushed basil and garlic
• 1 tablespoon of parsley flakes 
• 1/2 teaspoon sugar 

Directions:

• For maximum flavor make the sauce the day before. Cook on low for several hours marinara sauce, diced tomatoes, parsley flakes, sugar, and spinach, 
• In a separate pan bring water to boil and cook ravioli according to the manufacturer's directions.  Drain and add ravioli to the sauce. 

Serve with a bar and a roll. 

Mexican Casserole

Mexican Casserole is packed with bold, cheesy taco flavor and plenty of melty cheese, but that's not even the best part. Not only is it simple to make and it's also ready to put on the table in 30 minutes. The ultimate comfort food-prepare to have no leftovers. Recipe adapted from Pillsbury and serves 6.

Thanks to Cathy for the recipe and for making it.  What a treat!

Ingredients:

• 1 lb ground beef, cooked, drained
• 1/2 onion, chopped
• 1/2 red pepper, chopped
• 1 package (1 oz) taco seasoning mix
• 1 can (11 oz.) whole kernel corn with red and green peppers
• 1/2 can black beans, rinsed and drained
• 1 small can chopped green chilies, drained
• 1- 1/2 cups shredded Cheddar-Jack cheese blend (6 oz) of Pepper Jack cheese,divided
• 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

Directions:

• In 10-inch skillet, brown ground beef with onions and red pepper. Add taco seasoning mix, beans, chilies, and corn. Heat to boiling over medium-high heat, stirring occasionally. Spoon into an ungreased 12x8-inch (2-quart) baking dish; sprinkle with 1 cup of cheese.
• Separate or cut dough into 2 long rectangles (if using crescent rolls, cut to fit but it’s not necessary to seal pieces). Place on top of the meat mixture.
• Bake at 375 degrees for 15 to 20 minutes.
• When the crescent roll top is done, sprinkle with remaining cheese and return to the oven for a few minutes to melt.

Serve with salsa, chips, guacamole, and/or sour cream. Enjoy.

Frozen Margarita Pie

Cook's notes: This refreshing pie is tart and tangy with all the great flavors of a margarita drink. It's the perfect finish for a Mexican casserole. The savory crunchy pretzel crust is a nice contrast to the margarita-flavored creamy filling. Garnish the pie with toasted coconut or lime slice twists. It's the perfect dessert for an outdoor barbecue or midday break out on the deck or porch.

A graham cracker crust can be substituted for a pretzel crust.

Ingredients Filling:

• 1 quart of vanilla ice cream, softened
• 1/3 cup frozen limeade concentrate, thawed (no water)
• 2 tablespoons fresh lime juice
• 2 tablespoons triple sec or orange liqueur
• 2 tablespoons tequila
• 2 drops green food coloring 

Ingredients Pretzel Crust:

• 4 tablespoons melted butter
• 1/4 cup white sugar
• 2 cups crushed pretzels

Directions:

• Preheat oven to 375 degrees.
• Use a food processor to crush pretzels, add in sugar and butter, mix well.
• Press pretzel mixture into a pie pan and bake for 5 minutes, set aside to cool. To harden crust place in a freezer for 10 minutes just before adding ice cream filling.
• In a large bowl add softened ice cream, liqueurs, limeade concentrate, lime juice, and a drop of green food coloring.
• Mix well and spread evenly in prepared cooled crust.
• Cover pie with foil and store in the freezer at least 4 hours before serving.

Another similar recipe Mexican Taco Casserole

https://sockfairies.blogspot.com/2020/11/mexican-style-taco-casserole.html

Cheesy Potato Bake with Scrambled Eggs

 

CHEESY POTATO BAKE WITH SCRAMBLED EGGS

COOK'S NOTES: The ultimate comfort brunch food for a crowd. Love your cheesy potatoes? Love your scrambled eggs?  Toss in some chopped broccoli, onions, tomatoes, and spices for added flavor and you've got a winning combination from BHG Brunch and Breakfast Publication. Skip the bacon and it's a vegetarian dish. 

Ingredients:

• 1 medium onion, finely chopped (1 cup)
• 2 tablespoons butter
• 5 teaspoons all-purpose flour
• 1 ½ cups milk
• 8 ounces sharp cheddar cheese or Mexican 4 Cheese, shredded (2 cups)
• 5 cups shredded hash browns, thawed on a baking sheet and patted dry 
• 2 cups chopped fresh broccoli
• 8 large eggs
• 1/3 cup half and half
• 1 tablespoon parsley flakes
• 3/4 teaspoon dry mustard
• 1-2 large tomatoes diced and drained on a paper towel
• Salt and pepper to taste
• Optional dash hot sauce
• Optional 6 bacon slices, crisp-cooked, drained and crumbled

Directions:

• Preheat oven to 350 degrees. In a large frypan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; whisk cook and until slightly thickened and bubbly. Stir in cheese until melted. Add in hash browns and chopped broccoli to the cheese mixture.
• In a 2-3 quart baking dish, grease and add in cheesy potato mixture. Cover lightly with foil and bake for 20 minutes. Uncover stir and heat 10 minutes more uncovered.
• Remove from oven and recover with foil.
• In a blender place eggs, parsley, dry mustard, and salt and pepper.
• Mix well and return to the same skillet cheesy potato mixture was in. No need to wipe the pan clean, scramble eggs to your personal preference. Add in hot sauce if using. Place scrambled egg mixture over cheesy potato mixture. More chopped tomatoes can be added at this time. Serve immediately, top with bacon if using. 
  
  FYI
  
  
  except when you have to have knee surgery. Unfortunately, Ever Ready may have to put a pause on some activities that include leaf jumping. On Wednesday my tendon detached from my kneecap and I have surgery scheduled for Monday. My biggest frustration is the 5 lb. leg brace that I am wearing now and will wear for 6 weeks! This certainly will slow me down. Keep me in your thoughts as not sure what to expect down the road.    
  
  
  

Apple Walnut Cake with Caramel Sauce

The fall season offers a wide variety of apples to choose from. For me, Honeycrisp has met its match with a variety called SweeTango. This apple has a satisfying crunch and a juicy blast of sweet-tart flavor. It's quite delicious!

There're so many varieties of apples available in stores and at farmers' markets these days, that it can be challenging to choose apples for baking. In the past, a baker might have reached for sweet-tart Granny Smith apples without a second thought, but there are many different kinds of apples that will work just as well, if not better, in baking pies, crisp, and other apple desserts.

Texture and taste are the two most important qualities to consider in a baking apple, and the apple that you like best for everyday snacking might not hold up when put into a pie. Apples need to retain their shape and not turn into applesauce during baking. The best apples will be able to offer a little bit of resistance (keep a little hint of crunch) even after a long time in the oven. Baking apples should also not be too sweet, since most pie recipes call for a fair amount of sugar. The sugar serves as a flavoring and helps thicken the juices of the apples as they cook, and cutting it down to compensate for super-sweet apples can sometimes change the outcome of the final pie.

Granny Smiths are always a decent choice for pie, as they are easy to find, will hold up during baking, and can take a lot of extra flavor from sugar and spices. Jonathan, Jonagold and Pippin apples are other excellent sweet-tart choices. Gravenstein, Braeburn, Fuji, and Pink Lady Apples are all crisp and sturdy, as well. Red Delicious and Golden Delicious, despite their promising names, are not good choices for baking, and neither are Gala and Cortland since they tend to become mealy in pie fillings.

Apple Walnut Cake 
Cook's Notes: 
Choose a tart apple for baking this apple walnut cake. When served with a drizzle of warm caramel sauce or whipped cream it's one serious bliss!

Ingredients:

• 2 cups flour
• 3/4 cup brown sugar
• 1-1/2 teaspoons Saigon cinnamon or 3 teaspoons ground cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon each allspice and nutmeg
• Dash of ground cloves
• 1/2 teaspoon baking soda
• 1/2 cup cold butter, cut into small pieces 
• 2 large tart apples (about 2-1/2 cups) peeled and chopped
• 1 cup chopped walnuts
• 2 large eggs beaten
• 1/2 teaspoon vanilla
• Prepared jar of caramel sauce with sea salt

Cake Directions:

• Grease a 9-inch square pan with cooking spray. Preheat oven at 350 degrees.  
• In a large bowl mix flour, 3/4 cup brown sugar, spices, and baking soda.
• With a pastry cutter cut in butter or pulse butter into the flour mixture a few times using a food processor.
• Stir in beaten eggs, vanilla, and chopped apples. Mix well. The batter will dry but press into the pan (it will be thick). Use a sheet of wax paper to press the batter down to spread out evenly in the pan.
• Bake for 28 minutes or until apples are cooked. 
• Optional: Drizzle with warm caramel sauce.

P.S. A glass of cold milk really hits the spot with this cake!

Apple Cake presentation with  Caramel Sauce