It was good, but not great. Surprisingly, no real discerning taste of apple, despite using the well-flavored Macouns.
But I sure won’t toss it. LOL
Based on previous experience with similar cakes, I’d bet it might have more apple flavor on the upcoming days than on baking dsy.
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Was just about to say the same thing! Day 2 report please 
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Uncharacteristically, I’ve been on a bit of a baking spree. I have lots of frozen squash puree in the freezer so naturally, chocolate chip squash bread made in mini loaf pans and distributed to neighbors. This evening I made maple walnut sourdough scones which are currently in the fridge to be baked tomorrow. So no pix yet
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I will be interested to see what you do with the pumpkin puree. I just put a little over four quarts of it in the freezer, not including the pint I have set aside for making pumpkin jam tomorrow.
I’ll be making pumpkin pie soon, of course, and King Arthur has a few recipes I’ve tried, liked, and plan to repeat:
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The stuff I’m using is from last autumn and I froze it in 2 cup portions in flattened freezer bags. I am a terrible record keeper but I am pretty sure it was crooknecked squash from the local Amish farmers market. So good….
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I probably have a cup or two left over from last year, also. I freeze in one cup portions. Last year I did crookneck and butternut squashes. This year I did Cinderella pumpkin, crookneck squash, and sugar pumpkin.
I use it all interchangeably. 
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I’m not really sure, since they are heading out to the sale this morning. They have oats and are very chewy so I would think you could get a couple of days out of them.
Will have some more tonight for dessert and let you know.
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These pumpkin cream cheese swirl muffins are a family favorite. Using a whole egg (not just yolk) in the cream cheese portion makes that easier to swirl. Do use paper liners for these, and store in fridge/freezer after baking. We prefer to eat them them cold.
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Smothered!
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Made Filipino pillow soft cheese rolls and I loved them. I was trying to decide if I wanted to commit to the sugar coating on all of them. I left a few without and just brushed with butter, but the sugar-coated ones were delicious and well-received. These are insanely soft and light and a great use of leftover queso de hoja and mozzarella. Most recipes seem to call for cheddar, but I threw in some Edam to round out the amount, since queso de bola is what I think of for a lot of Filipino cheesy treats, and that’s Edam.
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Maida Heather’s Queen Mothers Cake. I made this cake quite a few times when her first book came out……in 1974!! Don’t know why it took so long to repeat. Delicious almond flour chocolate cake. And thanks to Nannybakes I added 2 6” tins to my way to large collection and love the tiny cakes.
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Love your pretty cake fork!
My mother would be sad to learn I only have 5 left! Dessert forks and teaspoon always seem to disappear from my house.
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I’d like a slice, please!
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Me too! And I promise to give back the utensil.
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Apple cake. This is a recipe from Smitten Kitchen.
I made this recipe years ago and remember being a bit underwhelmed by it. But recently, I saw an apple cake bake-off where this recipe made the top two, so I decided to try it again when Mom asked for a cake for her card game today.
I was a little worried about the pan size and material (her old aluminum angel food pan) but it turned out quite well. This cake takes a really long time to bake - an hour and 45 minutes in this case - and I didn’t have it in the oven until 10:30 PM last night. The aluminum pan also doesn’t release like I’m used to, but I had greased it well and managed to pry it out without anything splitting or breaking.
A very nice late breakfast today before I sent the rest off with Mom.
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Banana bread muffin-tops and also a loaf of chai spiced banana bread. Both with walnuts. This cleared out my stock of 6 frozen (at various times in the past 3 years) over-ripe bananas.
That simple Gold Medal Flour recipe with buttermilk and extra mashed banana but no cinnamon or other spice became our favorite almost 10 years ago. I’d been using a recipe from my Junior High home-ec class, with cinnamon, for over 40 years, but got a loaf of plain banana bread at a bake sale and went in search of the “best” recipe.
The Once Upon a Chef recipe is new to me – saved a few years ago and caught my eye today as I searched my computer recipes list of banana breads. Cooling now and taste report to follow.
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