How to Revisit Childhood in One Easy Step

I am getting in the mood for Autumn, and the holidays, not because the weather has been cool and rainy..because it hasn’t! We are hovering around 100 today again with high humidity that makes you want to suck the air into your body through a straw.

But the color of the light is starting to change. Autumn light has a golden cast to it..and it is beginning. I can feel in myself the changes that I grew up with in Pennsylvania/New Jersey..the turning of the leaves..the first gentle fall breezes..the smell of leaves burning, and the sound of the Canadian Geese flying over head. These images are a permanent part of my life even though I only see them in my spirit now.

In the early days of September there was an apple tree that ripened in a nearby field. Actually on the fence line between a neighbor’s property and a huge undeveloped hunk of land that grew amazing things like blackberries and Queen Anne’s Lace. That should tell you how long ago THAT was. Anyway this apple tree grew the crispest, tart-sweet apples that I have ever tasted with perfect white flesh…I have never tasted the like before, nor since. I suspect it was an old heirloom variety. I am sure that it was turned into landfill long since.

Anyway..fall makes me think of apples…and this is an excellent way to enjoy the season’s best. I was trying to wait to get a picture of this..You won’t see it on the pages of a gourmet magazine, nor on one of the chef reality shows..this is home cooking..it is really delicious and I think the recipe dates back from the 50’s…I am not sure, but it smells like everything autumn is and it tastes …well try it and see and let me know what you think..and if you email me a picture of it I will post it here.

Apple Butterscotch Bundt Cake

1 1/2 cups vegetable oil
2 cups granulated sugar
3 eggs
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons vanilla
1 1/2 teaspoons baking soda
3 cups chopped tart apples
1 6 oz package butterscotch chips
1 1/2 cups chopped walnuts
Topping
1 cup brown sugar
1 stick butter
1/4 cup milk
1 teaspoon vanilla

Combine oil and sugar; mix well. Stir in eggs then beat until smooth and creamy. Add flour, salt, and soda. Stir in remaining ingredients, blending well. Pour batter into a 10-inch Bundt pan or tube pan; bake at 350° for about 1 hour and 10 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Combine topping ingredients in a saucepan; cook for 3 to 5 minutes, until sugar is dissolved and mixture is smooth. Pour warm mixture over warm cake while it’s still in the pan. Cool cake thoroughly before removing.