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Apples, Bundt, Cakes, Pumpkin, Thanksgiving

Spiced Apple Pumpkin Bundt

November 11, 2014

Hey! look at that – my first GIF. 

I felt I should come back with something interesting, seeing as how I haven’t blogged in a while. I blame work (teachers strike over = working everyday) and Adam’s work schedule. 

When Adam isn’t home, I haven’t been baking as much, and when he is home we’re fiercely busy with wedding plans, visiting friends and family and trying to make the most of the 6 days he’s home. I’m ashamed to say we eat out more often now than ever, whereas before we would seldom go to a restaurant. But when he’s home, we’d both rather not be in the kitchen cooking and cleaning. Plus, he has to satisfy his wicked sushi craving. The food at his work is not great, however, so I do like to make him a few good homemade meals to satiate his appetite before he returns. 

You don’t realize how much your schedule and routine changes when your significant other (fiancé) is out of town. You also realize how heavily you rely on that person when you find yourself in the shower with no one to grab that towel you left on bed, or when the dog wakes up in the middle of the night and you have to drag yourself out of bed, shrug on some clothes and take them outside in the new autumn chill. It’s cold here now, by the way. Although I’m reminded of how much colder it is up north when I’m complaining to Adam about our 2 degree weather, and he’s working in -20. Sorry bout that. 

While I try to bake and carry on with cooking like I do when Adam is home, I regrettably find myself eating oatmeal, veggies, fruit, salads, tuna and other no prep meals for lunch and dinner. I was however proud of myself for cooking an actual meal this week (chicken enchiladas) for dinner and lunch leftovers. It was quite delicious, and just what I needed. I baked two chicken breasts with chili seasoning and sweet potato. Then I spread some pureed black beans on a tortilla, added the shredded chicken, sweet potato, goat cheese and rolled them up and topped with salsa, baking them again in the oven. They were so delicious – as I told Adam “i made real food!” While I haven’t been baking much, except for some delicious banana bars I’ll share later this week, I thought I had better upload some recipes I made last month. With ourthanksgiving over, I think I’ve exhausted my pumpkin recipes. 

Pumpkin Apple Bundt Cake //

This weekend we are hosting our second annual Friendsgiving – it was such a success last year. We make the turkey and stuffing, and our friends bring over the side dishes and dessert. The amount of food last year was crazy, and everything was absolutely devoured. It’s such a fun tradition and we love getting together with our friends. This year we have a whopping 16 people coming for dinner! We’ll have to bring in some extra tables. 

I made this cake for our thanksgiving in October. It’s the perfect combination of apple spice and pumpkin spice – something a little different than the traditional pumpkin pie. The two flavours go well together, and the cake is perfectly moist. 

Pumpkin Apple Bundt Cake //

Pumpkin Apple Bundt Cake //

Pumpkin Apple Bundt Cake
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  1. 2 cups whole wheat pastry flour
  2. 1 teaspoon baking powder
  3. ¼ teaspoon baking soda
  4. ¾ teaspoon cinnamon
  5. 2 eggs
  6. ½ cup granulated sugar
  7. ¼ cup canola oil
  8. 1 cup pumpkin puree
  9. ½ cup almond milk
  10. 1 large apple, peeled and grated
  11. Optional: confectioners' sugar
  1. Whisk together the flour, baking powder, baking soda, and set aside.
  2. In a separate bowl, whisk together the eggs, sugar, and oil until thick and creamy, about one to two minutes.
  3. Next, whisk in the pumpkin until well incorporated.
  4. Now add the dry ingredients to the wet ingredients and stir until just combined.
  5. Stir in the almond milk, and then fold in the apples.
  6. Pour the batter into a greased bundt pan.
  7. Bake at 350 degrees for 35-40 minutes until the top is golden and a skewer inserted into the center come out clean.
  8. If desired, dust with powdered sugar.
Adapted from Homemade with Love
Adapted from Homemade with Love
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Baked Apples

October 2, 2013

Baked Apples //

Baked Apples //

 Apples have never been my favourite fruit to bake with. I prefer a cold, hard, crunchy apple that I can bite into. Or, a sliced apple paired with some sort of nut butter. Perfection. 

Adam however demands an apple pie for almost every holiday, even his birthday. Yesterday he was my super hero for picking up, fixing and returning my broken down car while I was at work. So I figured I owed him one. 

And yes – baking an apple pie does make us even for him fixing my car in boyfriend/girlfriend world. Right? Well, I’m sure I’ll be owing him many more apple pies. But for now, he has this. 

He was home before me yesterday, since he had to deal with my car he worked from home in the afternoon. And when I got home he requested an apple pie OR if that was too much effort (ha) something of equal deliciousness with apple and pastry. 

I settled for the later, since an apple pie requires the dough to be made and chilled in advance. I searched online for about 5 minutes to find an equally pleasing recipe since I really didn’t have any apple recipes on hand. I found two, and decided to make both since we had a large bag of apple leftover from the Roasted Butternut Squash Carrot Apple Soup I had just made. 

I really don’t know why it took me so long to make baked apples. They’re simple, they’re delicious, and if you make them my way they really aren’t all that bad for you. To be honest, you could make this for breakfast. 

The thought of a baked apple just wasn’t appealing to me – I don’t like mealy, mushy, soft apples, that is, until I made them. Even without the butter and heaps of sugar it still caramelized and tasted like apple heaven. 

This is definitely a Fall dessert. It’s warm and comforting for the cold dark rainy days, healthy, and apples are in season. And a perfect thanks-for-everything-you-do dessert. 

I used both granny smith apples and BC Gala apples – both were delicious. I made the filling with whatever I had on hand which happened to be oats, coconut, raisins and almonds. You can really use any kind of nut like pecan or walnut too, and even use dried cranberries. 

Be sure to serve them warm from the oven, and if you want a real treat maybe serve it with some banana ice cream.

Baked Apples //

Baked Apples //

Baked Apples //

Baked Apples
Serves 4
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Prep Time
5 min
Cook Time
1 hr 15 min
Prep Time
5 min
Cook Time
1 hr 15 min
  1. Handful of nuts, chopped (Almond, Walnut or Pecan)
  2. 1 teaspoon coconut sugar
  3. 1/4 cup raisins
  4. 2 Tbs. unsweetened coconut
  5. Dash of cinnamon
  6. Dash of nutmeg
  7. 1/2 cup rolled oats (not quick oats)
  8. 2 Tbs. oil (canola or coconut)
  9. 5 medium tart apples such as Granny Smith, Gala, Pink Lady, Jazz
  10. 1 cup apple juice or apple cider
  1. Preheat oven to 350°
  2. In a medium bowl, combine nuts, sugar, cinnamon, nutmeg, coconut, raisins and oats. Add oil and toss to combine.
  3. Peel the top third of each apple and, using a melon baller, scoop out the stem and enough of the core so that the walls of the apple are about 1/2 inch thick. Take care not to break through the bottom of the apple. Make the hole a bit wider at the top.
  4. Stuff each apple generously using a small spoon or your fingers; mound extra filling on top.
  5. Put the filled apples in a glass/ceramic baking dish. Pour apple juice/cider into the pan around the apples, cover the dish with foil, and bake for 45 minutes.
  6. Remove foil and bake, basting using a spoon every 15 minutes, for an additional 30 minutes, or until apples are easily pierced with a sharp knife (they may split open a bit at the bottom).
  7. Serve apples drizzled with the sauce from the pan.
  1. Store any leftover apples in the fridge, heat for one minute.
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Apple Month

February 6, 2012

Apparently February is Apple Month. BC Tree Fruits created this event as a way to encourage us to support local growers, orginiating in the Okanagan. The event began back in 1960 and has been celebrated every February since. It is also BC Tree Fruits 75th Anniversary of the Okganagan orginization. I’m lucky to be able to visit the Okanagan every year and vacation in Osoyoos, and have written about my love for local produce and fruit grown in the interior here

Apples are not only delicious, they are healthy. I like to pretend desserts such as Apple Pie are a ‘healthier’ choice, because it contains fruit. Of course eating an apple on it’s own is healthier, and can be just as satisfying.

My personal favourites are Fuji, Honeycrisp, and Royal Gala. I love a crunchy apple, and prefer them straight from the fridge. Of course most often you will find Granny Smith in baking due to their tart taste and hard texture, which become softer and sweet once baked. Perfect in pies and other desserts.

You can celebrate Apple Month by buying local BC Apples from your grocer or local food market.

Also, some tips when it comes to Apples:

  • If you can, buy local, and/or organic
  • Always wash apples thoroughly before enjoying as many apples are sprayed with pesticides, or peel the skin for baking.
  • Store in refrigerator crisper at a low temperature and high humidity. ( From the BC Tree Website)
  • As apples emit ethylene, a naturally occuring gas that encourages ripening, keep them in a plastic bag to prevent them from speeding up ripening of other produce items. ( From the BC Tree Website)
  • Apples are easier to peel when they’re cold (but keep in mind, most of the fruit’s remarkable nutritional value is found in the skin). ( From the BC Tree Website)
  • Wait before washing. Don’t wash your fruit until you’re about to eat it. Washing strips away some of the skin’s natural protection. Soap is not recommended for washing your fruit, just clean running water. Scrub it with your hands or a soft brush ( From the BC Tree Website)

Here are some of my favourite recipes including Apples that I’ve made in the past:

This Rustic Spiced Apple cake is perfect for an afternoon tea. It is dense without being overly sweet and rich. The apple are dusted with cinnamon and placed on top of the dough like a dimply cake. Perfect on its own and is one of my favourites // Recipe Here

This Skillet Apple cake is rich in flavour with a crumb crust. Studded with chopped Apples and topped with Apple slices // Recipe Here

An Italian dessert an Apple Crostata differs from an Apple pie in that it is baked free form, not in a pie dish. There is also the addition of egg as well as lots of sugar in the dough, which makes it denser and richer than pie crust. But just as tender. You can also make smalled individual Crostata’s // Recipe Here

You can’t talk about Apple Desserts without mentioning the most famous one. Traditional Apple Pie. A lightly sweetened cinnamon sugar Apple filling tucked between no-fail flakey buttery crust. Perfect on its own, or à la mode // Recipe for Pie Dough and Filling Here