Hello Dear Friend,
It's finally Fall, or something like it. The air is finally crisp in the mornings with 70 degrees most days. I know, I know 70 degrees seems laughable for crispness, but when you've come off your hottest summer on record, weather like this is a dream. I'm hopeful a proper season change is on its way.
Even Trader Joe's is telling me it's Fall. On my weekly trip to the market, I found myself lingering more than usual at the new display of pumpkins. Cinderella, heirloom, pie, and mini pumpkins of all sorts were luring me into a Fall coma.
I found myself refraining from overindulging on purchasing too many pumpkins for the front entryway, because I know they will be rotten before Halloween arrives. ( Due to the lingering heat, and ever beaming desert sun of course.) Instead I land on 5 small pumpkins, a fragrance free black candle, and all the spices for my baking experiments. A much better choice indeed. I'm thankful that the market has brought Fall to the desert since it's quite incapable of doing it itself.
This week, I was knee deep in flour recipe testing so many things. From spicy banana bread with chocolate, peanut butter cookies, and of course this Apple Spice Cake I have for you.
The Apple Spice cake is basically in my rotation of a quick one bowl cake which I swap out the fruit in different seasons. You can basically make this cake all year, just use fruits that are in season. I also will add more spices to the cake when it's fall. I tend to lean heavily on ginger in cakes too, and if you are really feeling bold you could add 1-2 tablespoons of a highland scotch, or irish whiskey, which I find brings out the spices too!
But don't go overboard, a little goes a long way!
Let me know if you make this cake, or need help troubleshooting. I have used All purpose Gluten Free Flour here too, I believe it would work with Regular All purpose flour, but I haven't tested it so make at your own risk.
Also I should point out, the yogurt and EVOO, keep the cake moist so if you're worried about it being Gluten free and being dry I promise that will not be the case. I tend to also underbake it slightly, because it will have to carry over cooking on the rack to finish itself off, so be sure to refrain from cutting into it right away.
Now, Let's Eat! or should say Bake!
Happy Monday to you friends thank you for being in here, and supporting this letter!
x
Nicole
PS PRINTABLE VERSION AT THE BOTTOM OF RECIPE!!
Apple Spice Cake with Honey + EVOO
makes 1 9 inch round cake
Tools:
1 metal round cake pan about 9 inch
parchment paper
cooking spray ( bonus if have, or sb olive oil)
1 large whisk
Notes:
This cake is gluten free, as I have an allergy to gluten, so many recipes I post are naturally gluten free. With the addition of greek yogurt and EVOO this cake stays nice and moist. It also keeps up to about 5 days ( if it lasts that long) in a cool dry place, or wrapped up in the fridge.