Apple Spice Bundt Cake with Brown Sugar Glaze

I love any excuse to have cake for breakfast!

Or lunch, or dinner, or snacks.

Hey, so real quick. Thanksgiving is NEXT WEEK. I know, don't panic (I'm panicking).

The good news is, for those of us hosting an overnight guest or two or four, I made us a perfect make-ahead breakfast treat!

This Apple Spice Bundt Cake with Brown Sugar Glaze is festive, decadent and delicious. Apples, pecans, and spices come together in a moist cake topped with a rich, sweet glaze that is out of this world. Since we'll be spending much of our time on Thanksgiving day worrying about how exactly we are supposed to cook a turkey (how do people just KNOW how to cook a turkey?!), this cake is baked up the day before. Slice and serve with hot coffee while you and your family watch the Macy's Thanksgiving Day Parade for pure holiday morning bliss!

P.S. Are you the aforementioned overnight guest? Might I suggest surprising your host with this beauty? They will love you even more than they presumably already do!

There is something so beautifully vintage about a bundt cake. They are showstoppers in and of themselves. But this cake? Well, that drippy glaze? Those crunchy, toasted pecans? It's practically a work of art. A very delicious work of art that fills your home with the most intoxicating scents of autumn!

Breath, bake, and enjoy this cake.

Oven Roasted Pork and Apples

I wish you knew how wonderful my house smells right about now.

You can know about this, if you make this recipe. And I have to insist you put this on your dinner menu next week!

My Oven Roasted Pork and Apples recipe is prepped and ready for the oven in under 10 minutes. Then all we have to do is sit back and relax, let some amazing flavors develop, and gobble this up.

Into a big baking dish, I combine gala apples and mirepoix. Saying "mirepoix" makes me sound like a fancy restaurant chef, but this is just a term that means chopped carrots, celery, and onion. It tends to be a major part of most of my soup recipes as well!

The vegetables become tender and slightly sweet in the oven, which compliments the apples in a wonderful way. For an earthy, lemony bite, I toss the vegetables with fresh thyme leaves. The pork gets marinated quickly with a dijon mustard vinaigrette. The marinade, along with the natural juices from the vegetables, make this pork tender and ta-die-for!

We decided to enjoy this as a low carb dinner, but you can feel free to add anything you want -- diced sweet potatoes or yukon gold potatoes would be very happy alongside the apples and mirepoix. You can sub out the carrots for parsnips or turnips, or bulk up the veggies with some green beans. I love the combination of the mustard, apples, and pork--it's like they were made for each other--but if you choose to use chicken, I think you'd be just as happy.