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. 
That hack of using a sturdy plastic straw to pit cherries instead of buying a dedicated tool is genius, especially since roasting them really does bring out such a rich flavor. Even though my work revolves around running Sophia Watson, a playful baby shower site where we help parents predict their little one’s arrival using traditional Chinese and Mayan methods based on birth and conception dates, I have always maintained a separate hobby for seasonal baking. Your summer fruit recipe definitely gave me a new excuse to get back in the kitchen and experiment with whatever produce looks best this month.