Suddenly summer gives birth to autumn, an event missed by many. Autumn tends to reveal itself slowly until its crisp breezes pierce our summer clothing, and we stop and notice the transformations taking place all around us. When the last fruits and vegetables have been harvested and the trees begin displaying patterns of crimson and gold that we begin to internalize that fall has returned.
Autumn is invigorating and a time to gather our thoughts. It ushers in shorter days, brilliant foliage, southbound geese honking overhead, and the arrival of a bountiful harvest. Internally we begin to slow down and take stock of our lives. Dormancy, not death, is the hallmark of fall. Your priorities may change as nature flares into sunset brilliance and lapses slowly into slumber. Remember to rejoice in nature's beauty where each finale serves as an overture for a new beginning.
Harvest Apple Cake
Ingredients:
3 eggs, 1 1/2 cups vegetable oil, 2 tsp vanilla extract, 3 cups all-purpose flour, 1 cup sugar, 1 cup packed brown sugar, 1 tsp baking soda, 1 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 2 cups finely chopped, peeled apple, 1 cup chopped pecans
Caramel Glaze:
20 square caramel candies, 1/4 cup confectioner's sugar, 2 Tablespoons apple juice
DIRECTIONS:
Preheat oven to 350°F. Grease and flour a 10 to 12 cup bundt or tube pan; set aside.
In large mixer bowl, beat eggs, oil and vanilla extract.
Add flour, sugar, brown sugar, baking soda, salt, cinnamon and nutmeg. Beat until smooth. Batter will be thick.
Stir in pecans and apples. Pour into prepared pan.
Place pan in oven on insert rack.
Bake 60 - 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes then invert on rack to cool.
For glaze, microwave caramels and apple juice in microwaveable bowl on HIGH 45 seconds to 1 minute or until caramels are completely melted, stirring every 30 seconds. Stir in confectioners' sugar. Drizzle over cooled cake.
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