Apple Cinnamon Cake

An apple a day keeps the doctor away, so says the old proverb. I've been on an apple kick lately, eating my way to dozens of apple cores in the last month. I ate apples with sandwiches instead of chips. I ate apples whenever I had the inkling for a snack. I ate apples before I sat down to meals, and then after. I'm an apple nut.

Though I haven't been sleeping as much as I should, I've stayed healthy and well. So does an apple a day really keep the doctor away? To settle the age old question, I'd have to say yes. Who knew it was actually true?

The first awkward bite into a ripe apple makes my heart sing. The wide open mouth, the loud crunch, the sweet juice rushing to light up the taste buds—it's a marvelous experience. I love trying different varieties of apples simply to discover their own unique qualities. When I'm looking for a sweet apple, I choose a Golden Delicious. I'd argue Gala apples are the most balanced—slightly sweet, slightly sour, neither virtue overcoming the other. However, one apple has captured my attention in a way no other apple has before. Every year, I anxiously await the moment when the produce department of my local supermarket gives them a seasonal home.

I am talking about the glorious, almighty Honeycrisp apple.

I don't even care that they tend to be the most expensive apples in the store. I've gladly handed over my pocketbook for a dozen of these and I'll do it again. They are worth every penny.

My mother warned me to stave off my apple cravings until my grandmother's apple tree ripened, but I couldn't help myself. Every year, after the apples have been picked, my grandma sends out boxes of apples to the entire family. We picked up ours a week ago and I've been planning ways to use them ever since (my grandmother's tried and true applesauce recipe will be coming your way soon. Keep your eyes peeled!).

However, this Apple Cinnamon Cake was on this year's list long before the the apples on my grandmother's tree turned red. I've made this cake every fall for the last three years and it's quickly become an autumn tradition in my home. I hope you give this cake a chance to become a tradition of your own.

This Apple Cinnamon Cake is layered with beautiful depth of flavor. A nutty, sweet whole wheat cake is interrupted with layers of cinnamon-coated apples. The apples give the cake an unbelievable moistness and density you have to taste to believe. A light dusting of powdered sugar really sets this cake off right. This is a good cake to enjoy with a cup of coffee and a fall afternoon.

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Pumpkin Spice Latte Cheesecake

When I wake up in the morning to a cool house, all I want to do is wrap myself up in blankets with a warm drink in my hands. Over the past few weeks, I've had my fair share of Pumpkin Spice Lattes. In fact, I love my homemade version of this coffee house favorite so much that family and friends have asked me to whip up a batch here and there simply because I couldn't stop talking about it. If you made one of these yourself—without those $5 bills to knock you down—I think you'll find the very same words coming out of your mouth.

The words simply can't be stopped.

So, when my mother informed me a couple weeks ago that she was inviting over 20 of her closest friends for a little wine and cheese party, those darn pumpkin spice lattes popped into my head first. What can I say? I have lattes on the brain. Nevertheless, I put that thought aside and worked out a menu. As it so happens (and this should come as no surprise to you), I think in the language of desserts so the wine and cheese party quickly turned into one for wine and cheese(cake).

Yet, I couldn't get those pumpkin spice latte thoughts out of my head. Pumpkin cheesecake had found a place on the menu, but who was to say I couldn't turn that into something more? When I stumbled across this recipe from Sprinkle Bakes, I was instantly sold.

I made a few desserts for that evening, but this Pumpkin Spice Latte Cheesecake stood out as the clear winner (and I don't think it was the wine talking). My mother and I loved it so much, we hoarded the leftovers and kept them all to ourselves.

This cheesecake is really a great occasion dessert (think holidays and special evenings). It can't help but impress those who take a bite (plus, it's surprisingly light, which is something everyone can love).

This Pumpkin Spice Latte Cheesecake combines two great delights—your favorite autumn coffee house drink and cheesecake. This cheesecake honestly tastes like a pumpkin spice latte, with deliciously strong flavors. The cheesecake crust is made from almonds spiced with cinnamon. A rich, but surprisingly light cheesecake filling is poured on top before it heads into the oven. The pumpkin spice flavor is prevalent when the first bite hits your tongue, followed by subtle tones of espresso. I think the most gorgeous part of this cheesecake is the representation. This is a perfect holiday or weekend treat.

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Pear & Almond Chocolate Spice Cake

Fall is in full swing. The air is brisk and the season of long knit scarves is here. Some days I feel as if I need to wear two just to keep my insides warm and toasty. I don't mind the chill of fall; as a matter of fact, I love the cool frost of autumn just until the leaves finish changing and fall, crumpled, at the bottom of the tree. Fall begins to wear on me as soon as the weatherman starts bringing up a certain four letter s-word.

You know, snow.

When the ground is littered with autumn leaves, I'm always reminded of my favorite fall flavors. Certainly pumpkin, ginger, and cinnamon top the list, but another, perhaps more subtle flavor, captures my heart. I am, of course, talking about pears. Early fall marks the beginning of pear season. Although pears are available year round, October is the month where pears truly start to radiate with beauty.

Recently, I have fallen in love with Bosc pears. They remind me of still life paintings—forbidden to touch, but beautiful to admire. I was afraid for many years to hold them (as silly as this sounds), because they didn't look real to me. The color, a natural cinnamon kissed brown, and the shading was just so. They stuck out in the supermarket like a sore thumb, fantasy juxtaposed against a consumer reality, and I danced around them, choosing the Bartlett or Green Anjou instead.

Last fall, while perusing a farmer's market, I came across a newly ripened batch. The necks and stems were long and graceful, with no unsightly marks in sight. I was drawn to these pears and they followed me around the market, as if they knew it was time we both sat down at a table together. I bought them, wrapped them carefully against the cold, and gave them a home on my kitchen counter. It was love of the edible sort.

Pear and chocolate have consistently been one of my favorite combinations. When I saw this cake from Honey & Jam, I knew I had to make it. When inspiration strikes, it strikes hard. Less than a few hours later, I could be found at the store, admiring the selection of pears, no longer afraid to reach for the alluring Bosc.

This Pear & Almond Chocolate Spice Cake holds the essence of fall in each slice. Chocolate cake batter is spiced with cardamom, cinnamon, and nutmeg, before diced pears and chopped almonds are folded into the batter. The cake bakes up with a fragrant smell that will linger long after the cake leaves the oven. As the cake cools, a pear cider glaze is poured over the top, which gives the cake a brilliant sheen and a flavor that soaks deep into the cake. If you love pears as I do, this cake will leave you feeling warm and content after a walk in the cool outdoors.

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