here in our neck of the woods, I’m not letting that stop me from enjoying
one of my FAVORITE seasons!
Yes, that’ right folks! Mother natures might not be ready to release
her hold on summer-but as far as I’m concerned-summer is OVER-and
it’s time to get ready for a FABULOUS Fall!
Okay-so maybe I’m not prepared to put away my flip flops, and take
out the wool blankets just yet-
but I did make my first trip of the season to one of many
local apple stands in our area!
Oh how I LOVE freshly picked apples!
Although it’s still a bit early for some of my favorite’s, like McIntosh and Jonathan,
I was able to grab up a bag (or two) of Paula Red’s and Jersey’s, which
are just sweet and juicy enough to make pies, crisps,
and of course, this moist and scrumptious Cinnamon-Apple Cake!
church cookbooks. It is SUPER quick and easy to make-
and besides the apples-calls for ingredients you’ll most
likely already have on hand.
it light and fluffy is to alternately combine the dry with the
floured tube (or bundt) pan, and layer the top with apples.
cookbooks-because most times I usually know the author.
That wasn’t the case with this Cinnamon Apple Cake recipe-but after reading
one of the tips-I realized Carol was a gal after my own heart.
She writes-“Allow cake to cool 1 hour before removing from pan!”
How much do you want to bet-that like me-Carol learned that lesson
the hard way? LOL!
Well, trust me-thanks to Carol’s advice-this cake ALWAYS comes out
Now of course- you can eat this cake all by itself if you so desire.
But sometimes, I like to go a bit crazy and drizzle some
homemade caramel sauce over the top when the cake
is still warm.
I use the Pioneer Woman’s recipe for the caramel sauce-and you can
find that here!