We’ve had a spell of gorgeous weather over the last few weeks. Sun, blue sky, moderate temperatures — I can’t get enough of it. The trees are starting to turn colors. Strong sunshine filtering through thick orange and yellow canopies compels a second look, then a third.
Dogs are out in droves, happy to provide the excuse for their people to walk the neighborhoods, soaking up the soft fall air. It’s like money in the (memory) banks against the onslaught of bitter cold, grey winter weather.
While I was at home getting over the vertigo that laid me low I alternated between watching the weather change outside the windows and watching The Weather Channel’s coverage of Hurricane Matthew’s destructive path as it traveled from Haiti and Cuba, through the Bahamas, then up the east coast of the U.S. Matthew kissed Virginia before turning due east to head out to sea, where, thankfully, it played itself out. I have family in North Carolina who are still dealing with the record flooding left behind.
It makes me feel a little guilty about how much I’ve reveled in our perfect early fall weather in central Ohio, but not guilty enough that I can’t enjoy what we have. I look at it as payback for the beach envy that consumes me every summer when I receive my cousins’ pictures of beach weekends and vacations.
Shorter days and cooler nights have brought my thoughts around to ending the day with a warm, hearty meal, the same as they do every year.
I can’t think of a happier end to a perfect fall day than a warm dinner and a dessert made with what’s in season right now good Ohio apples. There are at least as many different recipes for apple cake as there are varieties of apples. This is one published in the early 1980s. It’s a keeper.
Pass the apple cake and top it with your favorite ice cream.
FRESH APPLE CAKE WITH RUM SAUCE
1/2 cup butter
2 cups sugar
2 large eggs
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Dash of salt
3 cups sweet, firm apples, peeled, cored and chopped
1/4 cup English walnuts, coarsely chopped (nuts can be eliminated)
Preheat oven to 350 degrees.
Beat together butter, sugar and eggs; add flour, baking powder, baking soda, nutmeg, cinnamon and salt. Fold in apples and walnuts. Pour into greased and floured 12 cup tube or bundt pan.
Bake for 50-60 minutes or until cake tests done.
Serves 12 to 14.
1 cup sugar
1/2 cup butter
1/2 cup light cream
2 teaspoons rum extract or 1/8 cup golden rum (apple cider can be substituted)
In a medium saucepan, heat sugar, butter, cream and rum or rum extract to boiling.
Serve warm over cake.
Linda Conway Eriksson can be reached at email@example.com.
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