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We have still been having cold, rainy weather here in Phoenix and I've got to tell you that I have actually been enjoying it as I anticipate the approaching summer months. It occurred to me that I had better get some baking out of my system now before we hit those scorching hot days when I won't be turning on my oven.
I like to read April J. Harris' blog. She has some wonderful recipes and this one, a Blackberry Apple Cake, was very tempting to me. Unfortunately, I didn't have blackberries or some of the other ingredients called for in the recipe. But I did have some frozen blueberries and Honeycrisp apples, so I decided to make something similar, but different with the ingredients that I had on hand. The result of that decision came out quite delicious! 
The batter is quite thick. It turns purple when you fold in the blueberries! But, after it is baked, it miraculously doesn't appear purple anymore. I used frozen blueberries, but you could use fresh as well.
For ease of removing from the pan after it is baked, be sure to use a greased 9" spring form pan. I made do for years without a spring form pan, but after I got one, I realized how nice they are. I found this great set on Amazon that has 3 sizes of pans plus spatula and smoother at a great price!
 
You will smooth the thick batter into the pan and then top it with a brown sugar cinnamon mixture and the apples. It looks great in the pan, even before you bake it!
Now, you bake it for 45 min. The aroma is so amazing, warm and inviting! It makes your mouth water just looking at it. Here it is straight out of the oven.
I let the kuchen rest for about 10 min. after coming out of the oven. Then, removed the outer ring and used a long spatula to set it on a serving platter. This is the beauty of the spring form pan. You don't want to flip those beautiful apples upside down and hide them! The long, offset spatula is another tool I didn't know was so helpful until I got one. It is a simple thing, but is such a big help for jobs like this one.
I've had this platter for years, but I will link to another one at the bottom of this post.
This fruity kuchen will make a beautiful dessert or even nice breakfast coffee cake. My husband and I ate dessert first last night! That is one of the beauties of being empty nesters! You can do what you want!
If you enjoyed this recipe, you might also enjoy these:
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I had 4 very ripe bananas that needed to be dealt with and I thought Banana Muffins would be nice. Often, Maddy stops by after work and looks for a snack and since she eats vegan, I thought I'd try making a vegan version of Banana Muffins this time! I am so pleased with how moist these muffins came out! And, they make a delicious breakfast this time of year, especially enjoyed with a Hot Cocoa Bomb! Our winter mornings here in Phoenix are still in the 40s, I know many of you are suffering with lower temps than that! Just having these Vegan Banana Muffins baking in your oven add such a warmth and a cozy smell to the house that helps you get through any winter blues!
When I put these in the muffin tin, I topped them with a bit of brown sugar, oats and a dash or two of cinnamon. It turned out to be just the right topping on these tasty Banana Muffins.
Since this recipe used all 4 of my ripe bananas, that's why they came out so moist! Instead of eggs, I used the vinegar and baking soda method to get the rise and softness that I wanted. When my husband tried one the first thing he noticed was how moist they are. No one likes a dry muffin!
Maddy said she will come try one today. I will let you know her verdict when she tries one! I don't think she will be disappointed! So, if you would like to give them a try, here is my recipe for Vegan Banana Muffins!
*If you like the Valentine place mats in these photos, you can find how to make them on this post!
*That cute owl mug was a gift from my friend Joanne! Don't you love it? Sorry, it is currently unavailable on Amazon, but here is a cute one in a similar color.
This post contains affiliate links. We will be compensated for purchases made through those links at no additional cost to you. All views expressed are our own.
Today for Friday Faves, we are getting you ready for January 27, which is Chocolate Cake Day! Not that we need a day to decide to bake and eat chocolate cake, but here is a great excuse! We've shared a number of chocolate cakes here on the blog, but besides those, today I have gathered some favorites from some of our blogger friends to share with you as well! You can just click on the links to their blogs to find the recipes or to the posts that we have shared before. But, hurry, you only have 2 days to choose which cake (or 2) you will bake! (After all, it is a holiday!)
What is your favorite Chocolate Cake?
I had almost forgotten about this cake that I developed for Alicia and shared in this post about our favorite birthday cakes! I need to revisit it and make it again!
I love the beauty and the story behind this cake from Shelley Webb, internationalcaregiver.com
She made this cake herself for her wedding in 1983. Actually, she made 14 of them! I can hardly wait to make this recipe! Look at how rich it looks: 
This Swiss Cake Roll originally posted for a Valentine's Day dessert. So, if you don't make it for Chocolate Cake Day, keep it in your back pocket for Valentine's Day. Actually, any of these cakes would be perfect for Valentine's Day!
I love a good Texas Sheet Cake and this one from Blogging Grandma Candy Cage at Candy's Farm House Pantry looks just like a Texas Sheet Cake should. It would be perfect for a large family gathering on Chocolate Cake Day.
Shared by Pam Marston at Natural Essentials at Yellow Banks shared this iconic recipe. The marshmallow cream makes this cake decadent.
Maddy was so happy when I shared this Vegan Chocolate Cake that is moist and decadent. The eggs and any other animal products are truly not missed!
The wonderful thing about baking with zucchini is the moisture it adds to the recipe, not to mention it makes you feel like your cake is really healthy so you can eat an extra piece! Thanks to Nancy on the Home Front for this great recipe!
Last but not least we couldn't share a list of great chocolate cakes without sharing this Perfect Chocolate Cake. It is so dense, moist and chocolaty! The perfect cake for Chocolate Cake Day!
Plus 1 update!!!
After going live with this post, Alicia reminded me that I had left out the Black Forest Cake! I couldn't do that! This decadent Chocolate-Cherry Cake is perfect for a chocolate cake celebration! It also reminds me of my days in Germany!
There you have it, 9 choices instead of 8!
Now, how do I choose which one to make? Which one do you think you would like the best? I'll let you know on Instagram and Facebook later. In the meantime, make your cake, and eat it too!
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Author
Helen Reynolds: Mother of six children , grandmother to ten and counting! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, and my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! 
Click this link and visit 3WinksDesignShop on Etsy. Find our Hot Cocoa Bomb Idea Book, our For the Love of PIe e-book and more of our creations!
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