Apple Crumb Cake

Rain, rain, go away
Come again another day
Little Sally wants to play
Rain, rain, go away

Do you remember this from your childhood? I sure do... When rain spoiled a summer day of playing outside with your siblings.  When it always rained on the day you were supposed to go to the swimming pool, play softball, or run around in the park.

As an semi-adult, though, I usually enjoy the rain.  I recognize its usefulness. Rain gives me an excuse to do absolutely nothing.  I can sit around inside all day and not feel extremely guilty about it.  I can curl up with a good book or a bag of junk food. I have a reason not to go on a run.

In fact, on rainy days, I rarely ever set foot outside my building.  That's the beauty of Quizno's in the basement. So, rain is not all bad.  In fact, I rather enjoy it.

Other than the disgusting treks across campus to class...

Today, the walk through the rain was absolutely gorgeous, though.  The leaves here on campus are beginning to change color.  Vanderbilt is no longer green but fiery shades of red and brilliant shades of orange.

Fall has finally arrived, and the combination of the weather and my nostalgia has put me in an autumnal mood.

And what better way to satisfy the craving than with cinnamon, apples, and pecans.  Thank you, Apple Crumb Cake.

Apple Crumb Cake
from Southern Living

Cake:
1 1/2 cups chopped pecans
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 1/2 lb. Granny Smith apples, peeled and cut into 1/4-inch-thick wedges

Topping:
2 Tbsp. melted butter
1/2 cup packed brown sugar
2 Tbsp. all-purpose flour
1 tsp. cinnamon
1 cup chopped pecans

1. Preheat oven to 350. Bake pecans (2 1/2 cups) in a single layer in a shallow pan for 5 - 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Stir together butter and next 3 ingredients in a large bowl until blended.

3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended.  Stir in apples and 1 1/2 cups of pecans.  Spread batter into a lightly greased 13 x 9 inch pan.

4. Mix topping ingredients together and top cake.

5. Bake at 350 for 45 minutes. Cool and enjoy the crisp, fall goodness...