Apple Oatmeal Cookie Cake

The official holiday season kick off is this weekend.

Yes, I just said holiday season.

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THANKSGIVING Is this weekend and I couldn’t be more happy!!

Bring on the turkey, extra gravy – don’t mind if I do … and what’s that you want me to bake with nothing but pumpkin, apples, cinnamon, nutmeg and clove until I’m blue in the face – I’m on it!!

While, I’m no where even remotely ready to think about the big guy coming down the chimney, nor white stuff falling from the sky – thanksgiving is pretty special at the LTSL household and with brand new traditions starting this year – I can’t wait to see what this long weekend holds!!

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I’m thankful for many things, family – friends – YOU – a good job, health.

I’ve said it a million times, but once more doesn’t hurt – I’m a damn lucky little lady!! For the many things I’m thankful for, I’d like to celebrate.

Annndd as the Queen Julia Child say’s herself :

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And so, we shall have cake!! Apple Oatmeal Cookie Cake. For some reason, this cake reminds me of a huge muffin … which is pretty much all the convincing I need to eat it for breakfast.

We’re celebrating – go ahead, eat the damn thing any time you want!!

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Apple Oatmeal Cookie Cake

Ingredients:
1 ½ cup brown sugar

½ cup granulated sugar
3 large eggs
1½ cups vegetable oil
1 cup apple sauce

3 cups all-purpose flour
½ teaspoon sea salt
1 teaspoon baking soda
1 Tbsp ground cinnamon

1 Tsp grated Nutmeg
1 teaspoon vanilla extract
2 grated Golden Delicious apples

Oatmeal cookies ( 1 box) – reserve and coarsely crush 6 cookies

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Directions:

 Preheat the oven to 325°F. Prepare cake pan.

With an electric mixer, beat the sugars, eggs, and oil until smooth. Add apple sauce and mix well.

Sift together the flour, sea salt, baking soda, and cinnamon and nutmeg. Add the flour mixture to the sugar mixture and beat well.

Add the vanilla. Stir in the grated apples.

Pour 1/3 of the batter into your prepared pan. Layer oatmeal cookies. Pour additional 1/3 of batter, layer with cookies, and then add last 1/3 of cake batter – top with crushed cookies and Bake for 1 hour and 30 minutes.

 Remove the cake from the oven, let it cool and slice.

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Party it up, celebrating, thanking, laughing, turkying and loving this weekend darlings!!

Roasted Peach Rosemary Cornmeal Cake

While I gushed about trying to hold onto summer … I realized tomorrow is actually the official first day of fall.

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I don’t do well with change.

I need a little transition time.

And so I mix fresh sweet peaches, and earthy herbs, throw in some cornmeal and call it a cake.

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Cake helps with change. And this one smells incredibly delicious. It’s hearty and comforting like fall – yet, bright and sweet like summer.

Are you ready to dance with a brand new season? Have you been for a while? Am I kind of late to the game … or just being stubborn– I’m still not buying a PSL from Starbucks … not until October. And the most ironic thing about all of this is fall is my favourite season.

Instead, let’s eat cake.

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Roasted Peach Rosemary Cornmeal Cake.

Upside Down-ness

¼ cup butter

½ cup brown sugar

4 Large Peaches, sliced in half

1 large Rosemary sprig

 Directions

Place 1/4 cup butter in a prepared cake pan. Warm in a 350 degrees oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid browning the butter).

Remove pan from oven. Sprinkle brown sugar over melted butter .

Arrange peach slices evenly over brown sugar mixture – add large rosemary sprig smack dab in the middle.

Set a side.

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 Cake

1 ¼  cups all-purpose flour

1 Cup Cornmeal

¼ cups ground almonds
1/2 teaspoons baking soda
1/2 teaspoon sea salt

1 tsp fresh thyme – finely chopped  
1 cup butter, softened
1 ¼ cups brown sugar
3 large eggs, room temperature

1 cup peach greek yogurt
1 tablespoon pure vanilla extract

 Directions:

sift together flour, cornmeal, ground almonds baking soda, sea salt and dried thyme. Set aside.

Next with a mixer, cream the butter and sugar until light and fluffy for about 3-5 minutes. Beat in the eggs one at a time, then add the greek yogurt and vanilla.

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Mix until smooth.

Next add the flour mixture, a little at a time to the wet mixture. Scrape the bowl frequently. 

Add cake batter on top of peach arrangement. Bake 45 min.

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Happy fall ladies & gents – as I say so long to the sweetest summer that will ever be, I’m actually excited for fall. It’s going to be a lovely couple of months!!