Weekend Work

I had a "Great Pumpkin" weekend, sewing and stuffing a mini patch full of sincere pumpkins for my show at the end of October. Hope it won't be too late to sell pumpkins! Here they are so far in their nekkid and stemless state. I've used osnaburg for these because I like its primitive look, especially when painted and stained. However, because of its looser weave, sometimes when stuffed tightly it will pull apart a bit at points of stress so I've attached little fabric circles for added stability to the bottoms where this tends to occur.

Design by Sweet Meadows Farm

Today I'll begin staining and painting them and then add their stems.

Local apples are now available and I bought a couple of bags of apples at the farmer's market Saturday. It was my turn to bring treats for our monthly departmental meeting and I thought an apple cake would make a good seasonal dessert. I substituted brown sugar for most of the white because I ran out of white but I don't think it mattered much. I usually follow recipes exactly, unless forced to make changes. 

Chunky Apple Cake with Browned Butter Frosting

Cake

1 cup butter, softened

2 cups granulated sugar

3 eggs

1/2 teaspoon vanilla

2 1/2 cups all purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

3 cups coarsely chopped peeled apples (about 3 medium)

1 cup chopped walnuts

Frosting

1/2 cup butter

3 1/4 cups powdered sugar

1 teaspoon vanilla

1 to 3 tablespoons milk

1. Preheat oven to 350 degrees. Grease and flour 12 cup fluted tube cake pan.

2. In large bowl, beat 1 cup butter and sugar with mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until blended. Stir in vanilla. Mix flour, baking soda, salt and cinnamon together. Stir into butter/sugar mixture. Stir in apples and walnuts. Spoon into pan.

3. Bake 50-65 minutes or until knife inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely.

4. In saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown. Gradually beat in powdered sugar with spoon (I ended up putting it in a bowl and beating it with the mixer because it looked too lumpy to me). Stir in 1 teaspoon vanilla and enough milk until frosting is smooth and desired spreading consistency. Spread frosting over top and partially down side of cake. Cut with serrated knife.

Still time to register for my giveaway! I'm still responding to entries and really enjoying visiting everyone's blog, but I will draw and announce the winner on Friday.