Apple Bundt Cake

Apple Bundt Cake is a made-from-scratch cake filled with tart apples and topped with a buttery caramel glaze. A taste of Fall.

2 cups (400 g) granulated sugar
1½ cups (327 g) vegetable oil
2 teaspoons vanilla extract
3 large eggs, room temperature
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 medium Granny Smith apples, peeled, cored, and diced

Caramel Glaze

½ cup (1 stick / 113 g) unsalted butter
2 teaspoons heavy cream, room temperature
½ cup light brown sugar, packed
1 teaspoon vanilla extract

• Preheat the oven to 325°F. 
• Lightly spray a 9-inch bundt pan with cooking spray. 
• Set aside.
• In a large bowl using a hand mixer on medium speed, beat the sugar, oil, vanilla, and eggs until combined.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
• Add the dry ingredients to the wet ingredients and blend until just combined.
• Gently fold in the diced apples by hand until just combined.
• Pour the cake batter into the prepared bundt pan.
• Bake for 55-70 minutes or until an inserted toothpick comes out clean.
• Allow to cool for about 15-20 minutes in the pan and then invert it onto a wire rack. 
• While the cake is cooling, prepare the caramel glaze.

Caramel Glaze:

• In a small saucepan over medium heat, bring the butter, heavy cream, and brown sugar to a gentle boil, stirring occasionally until the sugar is dissolved.
• Remove the pan from heat, and add vanilla. 
• Stir to combine.
• Allow the caramel glaze to sit for 5-10 minutes to thicken.
• Drizzle over the warm cake and serve.

Recipe: I Am Baker

Pumpkin Patch Pancakes with Apple Cider Syrup

This would be the perfect fall breakfast to have the weekend. It includes both pumpkin and apple! Thank you Real Mom Kitchen

Syrup:
1 cup sugar
3 tablespoons cornstarch
1 teaspoon pumpkin pie spice
4 cups apple juice or apple cider

Pancakes:
Mix up your favorite pancake mix according to package directions.
For every cup of dry mix used, mix in the following:
¼ cup canned pumpkin
½ tsp. pumpkin pie spice

• To prepare syrup: in a sauce pan mix together, sugar, cornstarch, and pumpkin spice. 
• Stir in apple juice or apple cider.
• Bring to a boil, remembering to stir occasionally. 
• Boil until desired thickness and remove from heat.
• For pancakes: prepare pancake mix according to package directions
• For every cup of mix used, add ¼ cup canned pumpkin and ¼ tsp pumpkin spice. 
• Cook pancakes and serve with the apple cider syrup.

Apple, Pear and Cranberry Crisp

A perfect Fall dessert. Thank you Spoonful of Flavor

For the fruit filling:
2 pears, peeled, cored and chopped into large chunks
4 apples, peeled, cored and chopped into large chunks
3/4 cup fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
zest and juice from one lemon

For the topping:
1/4 cup butter, melted
3/4 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
1/2 cup light brown sugar
pinch of salt

• Preheat oven to 350 degrees F. 
• Grease an 8-inch square baking dish and set aside
• In a large bowl, combine pears, apples, cranberries, cinnamon, nutmeg, zest and juice. 
• Stir to coat the fruit. Set aside.
• In a medium bowl, combine the butter, oats, flour, cinnamon, sugar and salt. 
• Stir well until combined.
• Pour the fruit filling into the prepared baking dish and top with the oat topping.
• Baked uncovered for 35-40 minutes, or until top is golden brown and crisp is bubbling around the edges.
• Serve warm.