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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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a fun contribution to a virtual bridal shower. What girl doesn’t like cupcakes? Love that they’re filled too. Fantastic!
What a fun contribution to a virtual bridal shower. What girl doesn’t like cupcakes? Love that they’re filled too. Fantastic!
I make a rhubarb syrup that is wonderful heated up and served on vanilla ice cream. Simmer rhubarb just covered in water for a couple hours to pull the flavor and color out. Strain and add sugar to desired sweetness and bring to a boil like you’re going to make jelly but omit the pectin. I water bath it like
Jelly as I usually end up with a lot of pints. From your description this would be good on your rolls