There's something rather perfect about the first day you experience autumn after a long hot summer.  My oven has been on all morning, baking a spiced apple cake, full of cinnamon, orange zest, nutmeg and allspice.  The house is quiet except for the steadily falling rain, cool air enters the kitchen through the screen door and I am rediscovering the delights of an autumnal day.  Welcome Autumn!

Spiced Apple Bundt Cake

3 medium apples, peeled, cored and thinly sliced

2 sticks of butter

1 1/2 cups of sucanat (or regular white sugar)

zest of an orange

4 eggs

2 cups of cake flour plus 2 tablespoons for tossing the apple slices

3/4 cup of milk and juice of 1/2 the orange

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1 1/2 teaspoon of cinnamon

1/2 teaspoon of allspice

1/4 teaspoon of nutmeg

For the Glaze

1 1/2 cup of confectioner's sugar

1 tablespoon of orange juice

1 tablespoon of maple syrup

Heat the oven to 350 F

Grease a bundt cake mold.

Measure out the flour, baking powder, soda, salt and spices into a bowl. Set aside.

Measure out the milk and orange juice into a measuring jug. Set aside.

Peel, core and thinly slice the apples. Toss in a tablespoon of flour. Set aside.

Cream the butter, sugar and orange zest until it is really light and fluffy.

Add the eggs, one at a time and scrape down the mixing bowl after every addition.

Add half the flour mixture and very gently combine.

Add the liquid, mix gently and add the other half of the flour mixture.

Stir in the apple slices.

Pour the mixture into the prepared cake pan and place in the oven.

Bake for 50 minutes to 1 hour, until risen and golden and a cake tester comes out clean.

Let the cake cool thoroughly on a cake rack.

To make the frosting combine the confectioner's sugar, orange juice and maple syrup and beat to combine.  You should have a runny consistency.

Pour over the cooled bundt cake.

Leave to cool for 10 minutes and then turn out onto a cake rack to cool completely.