The feeling of fall has truly settled in. Not with the foliage colors yet, but the mornings and nights are chilly now. Rain gives a ghostly, misty haze. The days become more quiet outside and the ominous sound of emergency sirens more prevalent against a hushed nature.
It is October in Oklahoma.
Currently it is the “still cool, breezy, refreshing” period of the day and I am taking things slow on my day-off; at the moment I am typing while drinking my butterscotch iced coffee and finishing my late breakfast/brunch of eggs and a cinnamon raisin bagel.
Do I sound “white girl” enough? (I really do love fall, but I do NOT do Pumpkin Spice Lattes.)
I feel no shame. I’m going to add to the festive autumn theme here with some pictures from this past weekend’s trip to the pumpkin patch.
Carmichael’s Pumpkin Patch
This white girl also has a recipe for all those autumn-baking lovers.
Although the title is “Bundt Cake”, you can also make it in a 13 x 9-inch pan, according to the author. I baked mine in a springform pan with a Bundt insert, so it does not have the dome-shape of a typical Bundt cake. Go round or rectangular, but I highly recommend the caramel drizzle.
I hope everyone is having a good and spooky October so far. I want to make MINE a lot more spooky and magickal.
This Thursday is my “photo contest prize” free lunch. But for now, I’m off to prepare for tonight’s “American Goulash” dinner, redecorate my altar, and relish in the autumn breeze.
Apple Pumpkin Bundt Cake
– 2 eggs
– 3/4 cup white sugar
– 1/2 cup brown sugar
– 2/3 cup vegetable oil
– 1 teaspoon vanilla extract
– 1 cup pumpkin puree
– 2 cups all-purpose flour, sifted
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon cinnamon
– 4 cups apples, cored, peeled and diced
– caramel sauce to drizzle over cake
– chopped pecans for topping on cake
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.
Add oil and vanilla extract and beat for 1-2 minutes more to blend in the ingredients. Add pumpkin puree and continue beating for 1 more minute to combine.
In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.
Spray the bundt pan with baking spray. Carefully pour the batter into the bundt pan.
Bake in the preheated oven at 350 degrees Fahrenheit for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean. Let the cake cool on a wire rack for about 40 minutes. Invert the bundt pan onto the serving platter and let the cake to cool further.
Top the cake with a drizzling of caramel sauce and chopped pecans.
Recipe Source: “Julia’s Album”