After the heat of summer, we so look forward to fall. Crisp, cool days. What a wonderful time of year. It's the beginning of stunning scenery with leaves turning to orange, yellow and golden brown. I've been told that if you catch a falling leaf it will bring happiness. It's the season to be thankful and that includes for John Chapman. "Johnny Appleseed" walked through large swaths of the midwest planting apple trees. Apples have a lot of benefits and it is said that people who eat an apple a day do live longer. But you are to wash the apples and eat the peeling, too. Apples are 82% water. Today we have a large selection when it comes to apples. I like large crisp apples so Honey Crisps are my first choice. I can't claim that Apple Spice Cake is super healthy. But I can say it is very tasty!  Again, I served this at a Friday night dinner party and got thumbs up and big smiles all around the table. I made some switches from the original recipe substituting Praline Pecans for walnuts. That makes for a sweeter desert and no one said, "This is too sweet." We all enjoyed it and I was sorry when the two left over pieces were gone! Hope you enjoy it as much as we did.

4 medium Honey Crisp apples, peeled and cut into 1-inch pieces (about 1-1/2 pounds.). My apples were very large and I only needed 2 large apples for the 1 1/2 pounds.)

2 cups sugar

1/2 cup canola oil

2 large eggs 

2 teaspoons vanilla extract

2 cups all-purpose flour

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1 teaspoon salt

1/2 cup buttermilk

1 1/2 cups Praline Pecans, chopped in a food processor

1 package (8 ounces) cream cheese, softened

1/2 cup butter softened

1 cup confectioners' sugar

1 cup packed brown sugar

1 1/2 teaspoons vanilla extract

1 teaspoon pumpkin pie spice

1 1/2 cups Praline Pecans, chopped in a food processor

1.  Preheat oven to 350 degrees. Line bottoms of 2 greased 9-inch round baking pans with parchment; grease parchment.

2.  Place apples in a food processor; pulse until finely chopped. In a large bowl, beat sugar, oil, eggs and vanilla extract until well blended. In another bowl, whisk flour, pumpkin pie spice, baking powder and salt. Gradually beat into sugar mixture alternately with buttermilk. Stir in apples and chopped Praline Pecans.

3.  Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before removing to wire racks, remove parchment paper. Cool completely.

4.  In a large bowl, beat cream cheese, butter, sugars, vanilla and pie spice until smooth. Spread the frosting between layers and over the top and side of the cake.

Gently press the chopped Praline Pecans on top and sides of the cake. Refrigerate leftovers.  

1.  I found that it was better to put the cake in the refrigerator before cutting. This makes it a bit more firm and the coolness was nice.

2.  I purchase Praline Pecans from Costco.  

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