Now that the cooler, shorter days of fall are here, it's time to start thinking about pumpkin, cinnamon, soup and apples.

I've realized that my recipe testing as well as our meal planning tends to be very seasonal. Now that the cooler, shorter days of fall are here I start to think about pumpkin, cinnamon, soup and apples. Had it been spring, I probably would have skipped right over the recipe for Martha Stewart's Cinnamon Apple Bundt Cake that I saw on a recent blog. I already have my favorite apple cake recipes – Claire's Apple Cake and my friend Elaine Jarrell's Apple Cake recipe that she shared years and years ago in a First Baptist cookbook.

But last week Martha Stewart's recipe just seemed to call out to me and so I gave it a try. The cake itself was absolutely wonderful, but getting it out of the pan was a disaster and so I didn't take a photo. Next time I'll do a better job of greasing the bottom of the tube pan and I may even cut a piece of parchment to fit into the pan so that it comes out as an intact cake and I urge you to do the same thing because this cake is definitely worth making. You will NOT need to get out an electric mixer to make this and the texture is fantastic.

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(recipe adapted)

2 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, melted

1 1/2 cups packed light brown sugar

4 large eggs

4 Granny Smith apples, peeled, cored and sliced 1/4-inch thick

Glaze: (optional)

1 cup confectioners' sugar

1 to 2 tablespoons water

Preheat oven to 350 degrees. Carefully and thoroughly grease a 12-cup tube pan and set aside. In a medium mixing bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. In a larger bowl combine butter, brown sugar and eggs (one at a time) and whisk until smooth. Gradually whisk in dry ingredients just until combined – DO NOT OVERMIX! Using a rubber spatula, fold in apples. Spoon batter into prepared pan and smooth the top of the batter. Bake until a tester inserted in cake comes out clean, about 55 minutes. Cool in pan on wire rack for 15 minutes then invert onto another rack to cool completely. If desired, make the Glaze by whisking together confectioners' sugar and just enough water to form a thick yet pourable glaze. Drizzle cake with glaze and allow to set before serving.


3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon salt

2 cups granulated sugar

1 1/2-cups vegetable oil

2 teaspoons pure vanilla extract

2 eggs, beaten

1 cup chopped pecans or walnuts

2 cups peeled, chopped apples

Preheat oven to 325 degrees. Generously grease and flour a tube or bundt pan. Sift or whisk the first four ingredients together and set aside. In a large bowl, blend together sugar, oil, vanilla and eggs. Mix in dry ingredients. Mixture will become very stiff. If using an electric mixer, finish mixing by hand. Mix in apples and nuts. Pour into prepared pan and bake for 90 minutes. Cool in pan for 15 minutes before turning out onto wire rack to cool completely.


3/4 cup granulated sugar

1 teaspoon ground cinnamon

4 cups all-purpose flour

2 cups granulated sugar

1 teaspoon salt

4 teaspoon baking powder

1 cup orange juice

4 eggs

1 cup vegetable oil

4 to 6 apples, peeled, cored and sliced

Preheat oven to 350 degrees. Generously grease and flour a tube pan and set aside. Mix together 3/4 cup granulated sugar and cinnamon in a small bowl and set aside. Combine flour, remaining 2 cups sugar, salt and baking powder and sift into a mixing bowl. Form a well shape in the center of the dry ingredients and add the orange juice, eggs and oil and beat well. Pour half the batter into the prepared pan. Spread half the apple slices over the batter and sprinkle with half of the cinnamon sugar mixture. Cover with remaining batter, then apples, then remaining cinnamon sugar. Bake in preheated oven for 90 minutes. Allow to cool in pan for 15 minutes before turning out onto a wire rack to cool.