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. 
Yum! It looks so great, i love cherries 🙂
oh man, i adore cherries, so when you pair it with browned butter, of course i want!!
Think these are sweet enough to try with sour cherries? I am one of those weirdos who loves the tart ones and dislikes the sweet ones. But otherwise the bars look so yum. If not maybe blueberries….
beantownbaker — August 12th, 2013 @ 7:40 pm
You could definitely make this with sour cherries. Especially if you like the tartness!