Autumn Apple Spice Cake

 

Autumn is my favourite time of year... There's a nip in the air, the sunlight is honey-gold, and the flavours are rich, warm, and home. If you need to be transported to an autumn tree-lined lane, this soundtrack never fails to work for me.

Generally I'm not a cake person, but in the autumn and winter I love a good coffee cake or spice cake with a cup of maple black tea with a good book or my favourite fall films. 

If you are looking for something cinnamon-spicy and appley-dapply, here is a sour cream apple spice cake recipe for you! 

Wet Ingredients:

• 1/2 cup butter*, softened (8 Tablespoons) 
• 3/4 – 1 Cup packed brown sugar
• 1-2 tsp vanilla or maple flavouring (or 1 tsp of each)
• 2 eggs, room temperature
• 1 cup sour cream/yoghurt*
• 2 apples, peeled, cored, and grated (granny smith are super good!)

I like to add the spices to the wet mixture, but most folks include them in the flour/dry ingredients. You can decide which you prefer. ;)

• • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
    
  • 1 Tbs fresh grated ginger (or 1 tsp dry)
    
  • 1/4 teaspoon cloves

Dry Ingredients:

• 2 cups (270 grams) whole wheat flour
• 1  teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 
  

Optional - Cinnamon Crumble Topping:

    

      2-3 Tbs Butter

      1/4 C Oats

      3 Tbs Brown Sugar

      1 Tbs Flour

       Cinnamon (to taste)

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Directions: 

1. Preheat oven to 375 degrees F. Grease a 9"×9" or 9"x13" glass pan with butter.
2. In a medium bowl or sifter, combine the dry ingredients. Whisk together/sift flour, spices, baking soda, baking powder, and salt. 
3. In a large bowl or the bowl of a stand mixer, cream butter and sugar with a hand mixer or whisk 2-3 minutes, until light, fluffy, and well combined.
4. Mix in eggs, one at a time.
5. Stir in sour cream and apples.
6. Add the dry ingredients mixture and gently mix till all dry ingredients are just mixed together. Don’t over-mix.
7. Pour cake batter into the prepared baking dish. Sprinkle with crumble topping, if desired.
8. Bake at 375 degrees for 30-40 minutes or till a toothpick inserted comes out clean. 
9. Cool on a wire rack. *
10. Make this recipe dairy free by using vegetable oil and apple sauce in place of the butter and sour cream.




Inspired by: https://www.onelovelylife.com/apple-spice-cake/

Photo by Jen Theodore on Unsplash

Smoky Lentil Stew

     

1 can (14.5 oz) beef or chicken bone broth + water (enough to rinse the can)

1 can (8 oz) of tomato sauce or juice

1 knob of butter 

1 large potato, with skin, cubed (I use sweet potatoes, either the orange or purple kind for best nutrition)

3 large carrots, scrubbed and unpeeled (slice into rounds like coins)

1/2 red onion, diced 

2 Anaheim chiles (aka: Hatch chiles), fresh, diced small (veins and seeds retained or removed to whatever degree you can handle!)

3 cups cooked green lentils (I keep the water these have left once they are soft)

3 cloves garlic, minced

1 kielbasa sausage (smoked), cut in small cubes

1/2 Cup kale stems (fresh, washed well, diced fairly small—you can use kale leaves if you prefer, but the stems add just the right amount of texture to the stew)

1 tsp fennel seed

1/2 tsp anise seed

1/4 tsp onion powder 

Sprinkle of smoked paprika (a little goes a long way!)

Dash of red wine or apple cider vinegar (or white wine)

Makes: 6 servings (1-1/4 Cups each, approx 225 Calories)

While your lentils are very gently simmering in water, throw a knob of butter (I like lots of butter, just use your best judgement) into a cast iron skillet. Once melted, add your fennel and anise seeds, cook approx 1 min and add onions, potato cubes, carrot coins, and diced chiles. Coat everything in butter and cover with a lid to cook for about 3-5 mins (be sure to stir often so as not to burn the onions). Add garlic and turn off the heat.

Add these veggies to the cooked lentils once they (the lentils) are tender. Add broth, tomato sauce/juice, and any water to rinse the cans. Add onion powder and a dash or two of smoked paprika. Add cubed sausage. Simmer for 15-20 minutes on very low heat. Throw in your diced kale stems and simmer for 5 more minutes. After you remove stew from the heat, add a splash (~1 Tbs) of red wine vinegar or apple cider vinegar (or white wine, if you prefer). A squeeze of fresh lemon in each bowl would also be yummy!