steven alan: fall.

First, something embarrassing & something charming. I got my eyes tested this morning and then wandered around Seattle with the saran-wrap-like “sunglasses” to protect my eyes after dilation. At one cafe when I couldn’t read the menu or see without squinting, a particularly sweet cashier took pity on me and let me wear her sunglasses the whole time. Ah, Seattle, sometimes you still have the charm of a much smaller town. (And sometimes I have too little shame and wander your streets with black saran wrap over my eyes.)

Second, I’m not feeling so hot today, so I’m going to hold off on baking until mid-week. That means you still have time to enter your recipe in the contest. (The odds are great that you’d win, seeing as readers are either shy or nonexistent, and only a few– but very lovely– readers have contributed!)

So until I start posting the recipes and my experience making them, I’m going to focus on fashion, since it doesn’t require that I spend my time in the kitchen or exerting much energy whatsoever. I’m loving Steven Alan’s fall collection. Without further adieu, some favorite pieces… lv, molly

apple cake.

I’m so excited to share this cake recipe with you that I can hardly type quickly enough.

Apple cake made my apartment smell like a bakery in fall, and I instantly felt comforted and happy. (Isn’t it amazing when baking does that?) Since this weekend comprises the last days of summer, it’s time that a cake like this make its way into your repertoire and your kitchen.

I used freshly picked apples from my mom’s apple tree surplus. Admittedly, throwing fruit that’s straight from the vine into a baked good seems like sacrilege, but I can assure you that it was well worth it; the cake and the spices didn’t overwhelm the tartness of the apples. Go apple picking, and use any extra apples for this cake. No weekend plans? That’s what you should do. It’s settled. lv, molly

Adapted from Smitten Kitchen

Foodtography Fail

6 apples
1 tablespoon cinnamon
5 tablespoons sugar
____________________________
2 3/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs, room temperature
Powdered sugar for dusting

Preheat oven to 350 degrees. Butter a tube or bundt pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones. Then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Don’t reserve the juice at the bottom of the bowl; pour it on top of the apples for an even moister cake. Pour the remaining batter over the apples and arrange the remaining apples on top.

Bake for about 1 1/2 hours, or until a tester comes out clean. Once cool, dust with powdered sugar.

I gave this to my mom, and she claims my dad ate it all

marc jacobs.

Happy Friday AM. I’m just drinking some overly strong black coffee and perusing pretty clothes before doing real work. Wishing everyone a happy, cozy weekend! xo, m

autumn in seattle.

Autumn is a second spring when every leaf is a flower. -Albert Camus

What a lovely city to call home. Happy fall, everyone. I wore my wellies yesterday. That means it’s official; my favorite season has arrived. Photos from here. xo, m

fall clothes.

I love fall clothes, and sorry to say it, but I’m happy fall is quickly approaching. Here are some great pieces from London’s too-expensive Toast. A girl can dream… xo, m