When’s the last time you looked at your cable bill? Like really looked at it?
I keep an eye on ours and knew it was getting out of control, but then other things came up and month after month, I did nothing about it. When they started taking away some of the channels we have had for twenty years, it was time to break down and call.
The people at the call center have actually been super nice. They are helpful and appreciate our loyalty and they almost cut the bill in half. Without eliminating anything. We actually got those channels back and an upgrade on Internet speed. We got more … for less.
You guys, my mind was blown.
And then once I got over the shock I was super pissed at myself for not calling sooner.
Because one of my strongest skills is regretting my decisions and getting down on myself. I wish I was alone in that, but I don’t think I am.
This story does have a moral, though, and it is to look at all those bills to make sure everything is on the up and up.
You’re probably looking at a lot of pumpkin recipes right now instead of boring things like cable bills. There are plenty on my blog too, but if you’re looking for something different but totally fall worthy, apples are the next best bet.
Dare I say I like apple desserts better than pumpkin desserts. They have a little more flavor. More character. More personality.
But still have all those fall feels, especially in this Maple Apple Pecan Cake since it has a lot of the supporting players pumpkin desserts tend to have: warm spices and toasted nuts. Oh and it has a glaze because glaze makes everything better no matter the main ingredient.
Maple Apple Pecan Cake … better than studying bills. Maybe better than cutting them down by half too. Jury’s still out on that one 😉Print
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
½ teaspoon freshly ground black pepper
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ cup maple sugar
1 stick unsalted butter, room temperature
¾ cup pure maple syrup
2 large eggs
3 large egg yolks
1 tablespoon pure vanilla extract
1 cup applesauce
3 cups chopped apple, I used Honeycrisp, use what you love
1 cup toasted pecans, chopped
2 cups confectioners’ sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 tablespoon pure maple syrup
About 2 tablespoons milk
Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan.
Make the cake. In a large bowl, stir together the spices, flour, baking soda, and baking powder.
In another large bowl, cream the sugar and butter until light and fluffy. I did this by hand but a hand or stand mixer will work too. Beat in the maple syrup followed by the eggs and egg yolks, one at a time. Beat in the vanilla.
Alternately add the flour mixture and applesauce, beginning and ending with the flour. Stir in the apples and pecans and spread into the prepared pan. Bake about 35 minutes and cool completely in the pan before glazing.
Once the cake is cool, make the glaze. In a medium bowl, stir together sugar and cinnamon. Stir in vanilla and maple syrup, then slowly add milk until a thick but spreadable consistency forms. Drizzle over cake and allow to set for at least 15 minutes before serving.
Cake may be stored in an airtight container at room temperature for up to 5 days or frozen in pieces wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.
Recipe adapted from Carlsbad Cravings
- Prep Time: 15 minutes
- Cook Time: 35 minutes