Fall is so beautiful. I love this time of the year with the vibrant colors, the cool breezes and the fallen leaves. It is as if nature is asking us to pause and slow down from our hectic lives and take a look around us and appreciate the beauty. I love going on scenic drives and I never get tired taking pictures of the foliage and asking hubby dear to take pics of me with the fall background! 🙂
This year we didn’t venture too far and just went to a park very close from our home. I wanted to take a new family picture under the same tree where we had taken a picture years ago with our son before my daughter was born. We have that picture framed in our family room and my daughter, when she was little, would always ask ‘Why am I not in this mommy?’ . So I thought an updated picture was in order. So we did that plus we took many more!
Then my husband and I started arguing about the location where we had a picture taken of us both when we were newly married. We both could not agree on that and of course the kids found it ridiculous and bizarre that we were arguing about that! 🙂
Anyways, I wanted to share some of those lovely shots and then for the recipe, what better than an ‘apple cake’ to symbolize fall!!
This apple cake recipe is adapted from Betty Crocker’s 2008 recipe book. I tried this recipe for the first time – I replaced part of the flour with whole wheat and consequently needed to add some milk to make the batter pourable. I used a large angel cake pan to bake this and the house smelled divine once the cake was in the oven. The apples make it a really moist cake and the walnuts and the ‘all spice’ make it perfect! The caramel drizzle makes it more of a ‘dessert’ but you could skip it if you wanted only more of a ‘bread’. Either way this apple cake is really really good! 🙂
I am bringing this delicious apple cake to Fiesta Friday this week.