Autumn is finally in full swing, and the temperatures are here to prove it. There are few things more invigorating than the cool, crisp air this time of year. To celebrate the arrival of cooler temps and the best of fall food, Doug and I recently ventured to a local apple orchard here in Maryland, Larriland Farm. We spent the afternoon walking through the rows of apple trees, picking from several varieties.
1 box Pillsbury white cake mix (with “pudding in the mix”)
½ cup sugar
¾ cup butter, softened to room temperature
1- 8 oz. container sour cream (I recommend Breakstone)
5 large eggs, at room temperature
1 tsp. vanilla extract
1½ tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground ginger
3 medium tart apples, peeled, cored, and petite-diced in food processor
Preheat oven to 350 degrees. Grease and flour a standard Bundt pan.
*To bring eggs quickly to room temperature, place them in very warm tap water for 10 minutes.