Autumn Transition

It is no secret Fall is my absolute favorite time of year. Although it has drastically shifted around here with the heat lingering throughout October, there is still a seasonal shift I look forward to. Throughout 2020 I have stepped up my baking and cooking game, but Autumn is when I look most forward to spending time in the kitchen. I love the aromas of baking apples and cinnamon. It is all about the comfort of simple pleasures right now.

As of this month I will be working with one of my longtime favorite brands – The White Company. For me, they execute elevated simplicity perfectly. Their classic white dishes, array of glass vases and woven accents like a handled tray or glass baking dish holder – all help make my tiny apartment kitchen feel like a home. To kick off fall I wanted to share some of my favorite picks from The White Company and a very easy recipe for Pear & Apple Spice Cake.

Shop Wicker & Glass Dish

Shop Cake Stand | Shop Scalloped Bowl

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Apple & Pear Spice Cake
(makes one 9″ cake)

  • 11 tbsp. unsalted butter (softened)
  • 1⅓ cups brown sugar (packed)
  • 4 large egg yolk (room temperature eggs)
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ½ tsp. kosher salt
  • ⅔ cup whole milk
  • 1/2 cup apple butter (I use this which is delicious)
  • 2 tbsp. freshly zested pear (I prefer just slightly under ripe pear so it is easier to zest)
  • 2 tsp vanilla extract
  • dust with powdered sugar and roasted apple garnish (optional)

Preheat oven to 350 degrees F.

Line bottom of cake pan with parchment paper and lightly spray with cooking spray.

In the bowl of a mixer beat the butter and brown sugar at a medium speed until fluffy (I like to use the paddle attachment) Scrape the sides of the bowl and add egg yolk one at a time beating until well combined.

In a separate bowl combine the flour, baking powder, spices and salt. Gradually add the flour mixture to the butter mixture bowl, alternating with the milk. Beat until well combined. Then add the apple butter, pear zest and vanilla extract stirring on a low speed until combined. Pour batter into your prepared pan until 3/4 of the way filled. Smooth off the top and transfer to oven.

Bake for about 20 – 25 minutes. I like to check the cake at 20 mins. because our oven runs very warm. Stick a toothpick in the center until it comes out clean. This cake has an almost spongey texture when finished (because of the apple butter) so don’t be alarmed if it is on the softer side!

Dust with powdered sugar if desired.

*post in partnership with The White Company – all thoughts and selections are my own.

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