Missing Fall

There's really only one thing about Ohio that I miss, and I'm missing it right now. Back in Ohio, I was my happiest at this time of year, and that happiness lasted for a wonderful 4 weeks. The air turns cool and crisp. The leaves turn bright and exciting colors of yellow, orange, and red, and the wind darts in and out of the trees' branches, making the vibrant leaves dance. Sweet, freshly picked apples can be found on every street corner and become the main course the every meal. Apple festivals are held at the local farms where you can sample and savor fresh apple cider, homemade apple pie, apple butter, caramel apples, and my favorite, apple fritters!

I never knew the joy of the harvest and the autumn season until I moved to Ohio. For that, I will always be grateful.

I am including my most favorite apple recipe, ENJOY!

Apple Spice Cake with Carmel Sauce

Ingredients:

Cake
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Caramel Sauce
Nonstick cooking spray with flour

Carmel Sauce
1 cup light-brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
Pinch of salt

Directions:

Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.

Sift together flour, cinnamon, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow. With mixer on medium speed, gradually shake in dry ingredients until just incorporated. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.

Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.

Remove from oven, and cool slightly on a wire rack. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce

For the Carmel Sauce: Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency

**This cake is also delicious without the carmel sauce if you like a less rich cake!