Harvest Apple Cake

 Leaves are falling and it's a rainy day here in North Carolina; I can't help but feel Fall is beginning to unfold and remembered a quote by Albert Camus...

"Autumn is

a second Spring,

when every leaf

is a flower."

 Apples are Autumn for me and my favorite is the Honey Crisp which I first discovered while living in the Pacific Northwest.  The taste is like biting into a glass of cider!  I love baking with them and literally "threw" together the ingredients to enjoy a cake to fit my new pan I found at Williams~Sonoma.  (You can easily substitute a 9-inch round baking pan.)

My life has become so hectic since the move and I haven't quite found my stride yet, but I'm working on at least finding a balance.  This week I have new dies shipping to stores and I wanted to share with you a wreath that I made which fits the quote.

 Harvest Apple Cake

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/4 cups granulated sugar

2 tsp. vanilla extract

3 large eggs

2 T Boiled Cider 

1 1/2 tsp. Apple Pie Spice 

1/2 tsp. Cardamon

2 cups King Arthur all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. Kosher salt

1 Honey Crisp Apple, washed and grated

 

Topping:

1/4 cup firmly packed light brown sugar

1/3 cup broken pecans

 

Preheat oven to 350F-degrees.  Spray a 9-inch round baking pan or Nordic upside-down pan.  In a stand mixer, using the paddle attachment, cream the butter, then, slowly add the granulated sugar.  Beat until fluffy, scraping down the sides with a rubber spatula as needed.  Add the vanilla, Boiled cider and spices and beat together.  Add the eggs, one at a time, beating well after each addition and scraping down the sides as needed.  Add the dry ingredients and mix on low speed.  Add the grated apple and mix just until combined.

Sprinkle the brown sugar on the bottom of the baking pan, then add the broken pecans, evenly distributing them over the surface.  

Spread the batter over the topping and smooth the top.

Bake in the preheated oven for 38-45 minutes...test the center with a wooden skewer to check if the cake is done.  Remove from the oven and allow to cool in the pan for about 7 minutes, then invert on a serving platter.

Isn't the design pretty with this Nordic pan?  It's a great cake alone, but I happened to have some home-made ice cream, so what the heck!  Is it beginning to look like Fall in your area?  Enjoy!