Autumn, I Salute You!

Oh, dear friends… it’s finally here. I spent the past few months sweating, hibernating in the A/C… waiting… and it has finally come. Autumn!

Sure, it’s not the official Autumnal Equinox… but it’s September, and that’s close enough for me. In fact, those lovely weather forecasters are saying it will only be in the 60s tomorrow. Do you KNOW how happy that makes me? Do you?!?

Happy enough to make an autumn cake. An apple cake, to be precise. The original recipe called for a glaze on top… but it is SO amazing without it… and who needs those extra calories?

My mom proclaimed a one-word critique: “PHENOMENAL!!” Later… after coming out of her euphoric state, she also mentioned it may be the best thing she’s ever put in her mouth, with the possible exception of her favorite dessert, The Bakewell Tart, made at her favorite tea room.

Pull out those warm sweaters from the closet, folks… Autumn is here (sort of)! While you’re at it… make this cake AS SOON AS POSSIBLE.

Just don’t invite my mom… if you want any leftovers, that is.

(In case you were all wondering, my dear mom was standing over my shoulder as a wrote this post! In fact, some of it was her idea!)

Gluten Free Apple Yogurt Cake

1 cup veggie or canola oil

2 ½ cups sugar, divided

2 cups vanilla Greek yogurt

4 eggs

2 cups peeled and finely chopped apple

1 tsp vanilla

2 ½ cups gluten free all-purpose flour blend (I used King Arthur)

2 tsp baking powder

½ tsp salt

1 tsp baking soda

2 ½ tsp cinnamon, divided

1/8 tsp nutmeg

1 stick butter

½ cup brown sugar

Preheat oven to 350. Spray a 9x13 pan with non-stick spray.

In a large bowl, mix together the oil, 2 cups of sugar, yogurt, eggs, apples and vanilla.

In a medium bowl, mix together flour, baking powder, salt, baking soda and 2 tsp cinnamon. Pour dry ingredients into wet ingredients and stir until well combined. Pour into prepared pan. Sprinkle the nutmeg over the top of the cake batter, distributing evenly.

Bake for 45 minutes.

30 minutes into the baking time, melt the butter in a medium saucepan over medium heat. Add the ½ cup sugar, brown sugar and ½ tsp cinnamon and stir until well combined. Reduce temperature to low, stirring occasionally.

When the 45 minutes are up, remove the cake from the oven and pour the butter mixture evenly over the hot cake. Place a piece of aluminum foil on the lower rack of the oven to catch any drips.

Return the cake to the oven and bake another 15 minutes, until the topping is bubbling and the center of the cake no longer jiggles.

Remove cake, cool for 15-20 minutes and serve. Wonderful warm or room temperature.