Granny Smith Apple Brunch Cake

Tuesday, October 9, 2012

Granny Smith Apple Brunch Cake

October, November, and December are my absolute favorite months of the year to be a baker. The holidays are right around the corner and fall is in full swing. The leaves are changing colors and I’m starting to crave fall foods and desserts. Some of my favorite ingredients come into season during the fall. Crisp apples. Pumpkin, which can be used in sweet or savory dishes. Butternut squash. Tart cranberries. The list goes on and on. And I literally can’t keep up with all the baked goods being imagined in my head.

To learn more about this Granny Smith Apple Brunch Cake, head over to Cooking New England for the full post and recipe.

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Bars and Brownies, Breakfast, Cakes, Dessert

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9 Responses to “Rhubarb Raspberry Jam”

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Erin — August 10, 2009 at 12:29 pm

Yum! I think that sounds like a great combo.
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nutmegnanny — August 10, 2009 at 3:18 pm

Yum! I love rhubarb but not sure I have had it in jam form. I bet this is beyond delicious! Although to be honest my favorite way to enjoy rhubarb is raw with just a little bit of a salt…yum!
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3

biz319 — August 10, 2009 at 4:34 pm

Have you ever tried making sugar free jelly or jam before?
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Jen — August 10, 2009 at 5:28 pm

I have not made sugar free jam. This is only the second jam I’ve ever made!
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stephchows — August 10, 2009 at 6:02 pm

Beautiful!!! I love that you sent two kinds 🙂 For me it was a total excuse to make all different kinds! I’m sure they will love it!
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Katie — August 10, 2009 at 11:53 pm

Now THAT is an awesome looking jam!!
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Sara @ Our Best Bites — August 13, 2009 at 3:29 pm

I love that gorgeous color! I bet it tastes amazing too. Beautiful!
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Margaret Hammond — September 1, 2014 at 11:26 pm
I make raspberry-rhubarb jam every year, it is my absolute favorite jam!! Looking over your recipe I do not find any pectin in it. Just wondered if this was error, I am always looking for new recipes to try. the cardamon is something I have never used in my jams so I thought I would give it a try. Thanks
- beantownbaker — September 2nd, 2014 @ 7:33 pm
  
  Nope, no pectin in this recipe. The raspberries have enough naturally.