I’m all confused about fall this year. I see bloggers baking with pumpkin. Pioneer Woman is sharing her Thanksgiving recipes. People are planning their Halloween costumes. And I just keep thinking: Isn’t it a little early?
It really isn’t. It’s October, which for years has been my official welcoming of fall. That’s when I accept that summer is over and that it’s time to bundle up, enjoy the leaves, and cook with pumpkin and apples. But in southern New Mexico, fall just means that it isn’t quite so hot all the time. It’s still hot. Just not in the morning.
Tuesdays with Dorie is going to convince me it’s fall even if the weather doesn’t, with a month of apple and pumpkin recipes. Bundt cake with apple flavor coming from both fresh grated apples and apple butter is enough to make me pretend it’s fall here. I’ll just close my eyes, enjoy this perfect cake, and imagine I’m surrounded by tall trees with fire-colored leaves.
Lynne chose this and has posted the recipe. I doubled the salt, left out the nuts and raisins, and did some complicated thing (you don’t want to know, trust me) to the glaze to make it caramelly.
One year ago: Cottage Cheese Pufflets
Two years ago: Caramel Peanut-Topped Brownie Cake
This is a gorgeous set of pictures! And I know exactly what you mean about it not feeling like fall – here in San Francisco, we’re finally getting our summer. But I’m still craving all the flavors of fall, so I’ll add this to the list.
We are teetering between summer and fall here in Connecticut too. Nice cake, great photos you took.
Your bundt cake looks wonderful! I’d love to have a wedge right about now:) Perfect way to usher in fall!
Will you tell what you did to the glaze? I would love to try it!
Great job! I omitted the nuts and raisins, too. Didn’t think it needed it. But caramel glaze is always welcome!
Amy – How about I tell you what I should have done instead of what I actually did? Trust me, that will be more helpful. 🙂 I didn’t measure anything, but the method I recommend is to mix some sugar, water, and corn syrup in a saucepan, cook it over medium heat until it caramelizes, then stir in milk, then powdered sugar and salt, then vanilla.
yours looks delicious and I love your glaze. i really enjoyed this recipe.
Well your glaze still looks amazing, that’s for sure! Your cake is just too pretty!
I feel the same as you. I can’t believe it is October already. It seems like summer was just yesterday. It has gotten cooler here though this week. I love pumpkin stuff so I look forward to fall. Love your glaze and the beautiful cake.
Your glaze looks lovely, and I’m coveting that beautiful pan!!! And whatever complicated thing you did for that icing, THAT looks delish.
Cheers to the write up about fall, Bridget! We had rain and hail here yesterday and lows in the 60s. I jumped on the chance and made chili. I wish I’d made this cake, too!
Um, yum. I think I need to ask for a bundt pan for Christmas! 🙂
Yum… I’m trying to restrain myself from making this with all the apples I picked at the orchard this weekend.
it’s getting chilly here, so i can think about apples and pumpkins, but i don’t want to hear about the holidays just yet! your bundt is so pretty with the drippy glaze and nice shape!
your photos are gorgeous! what a lovely cake!
Well, I have that mold downstairs – lots of them.. thought they were for Jello only! Those are stunning!!! Now I can’t wait to make this again and use them. LOVE your glaze… sorry it was such a pain, but it’s worth it! I only made this dark syrup to use in the cake… that icing is a winner. Beautiful photos too!
LOVE your copper mold. Makes a beautiful little cake. Glaze is perfect.
Fall is my absolute favorite season, but you’re right, New Mexico doesn’t cooperate much with that. I just decorate the house like it’s fall and pretend that it’s cold out. Sometimes it works. 🙂
Great looking bundt. Love the shot of the pan, it’s gorgeous!!
I’m totally trying to hold on to this year, it’s passing by too fast!
Beautiful photos. I love your pan, would you tell me where you got it?
Lindsey – It’s actually a copper jello mold. You can get them in antique stores. I admit that I can’t attest to the safety of baking with them.