I do, in both cases. You can see the tree right here. It sits in front of Eagle Valley Cemetery and the Catholic Cemetery in the Town of Highlands, right off Rt. 9W. I’m guessing someone long ago also liked this tree as much as I do, because they chose to put the Welcome to the Town of Highlands sign right in front of it. I like it because it’s gorgeous in the fall – like last week, here – and in the spring it’s one of the first to start filling out with leaves.

Tis the season to look at trees, although it’s also (if you’re like me) the time of year when you can easily get distracted when driving because of the beautiful colors that are bursting all across the Hudson Valley. The reds seem particularly bright to me this year, I love that. Goodness knows we’ve had enough rain to keep the trees healthy this summer – none of them dropped their leaves early due to drought, like in a few recent summers.

Anyway, get out and enjoy them, but be careful on the roads.

Which reminds me, I also have a favorite road this time of year, Rt. 218 over Storm King Mountain between West Point’s Washington Gate and Cornwall-on-Hudson. Because of its dips and curves, and slower speed, it’s the perfect place to take in the autumn colors. However, as most know, none of us will be able to do that this year because it remains closed as the Department of Transportation makes repairs to it. I appreciate the attention and effort DOT is putting into the repairs, after a few car accidents last spring, but gosh, it’d be nice if it could be open more than it is. There’s been a growing cry (again) for it to become simply a bicycle and walking road – not a bad idea, in my opinion.

On to my other favorite thing, as listed above. Cake.

My favorite cake is the one my family calls ‘Amy’s Apple Cake’. I’ve had the recipe for a couple of decades now, thanks to my friend Amy Belladone, who got it from her mom, the late Kathy McCormick. I likely shared it here last year, but it’s so darn easy, and so darn good, I feel compelled to share it again.

Ingredients: 2 cups flour; 1 3/4 cups sugar (if I’m in a ‘healthy mood, sometimes I do a little less sugar); 1 tsp. each baking powder, baking soda & cinnamon; 3 apples peeled & chopped (I don’t find it matters which type); 1 cup vegetable oil; and 3 eggs. (Not in the original recipe, but I also toss in a splash of vanilla and a pinch of salt and am always very generous with my cinnamon.)

Method: Spray a pan with whatever you do to keep your cakes from sticking, pour the batter in the pan, and bake at 350 degrees for an hour. You can bake this in a bundt pan or a couple loaf pans, or, honestly, you can use whatever you’d like. Just adjust the time accordingly.

It comes out delicious every single time I make it. Moist, easy to cut, easy to transport (I can’t tell you how many of these my daughters and their college roommates went through), and I’ve never found a person who didn’t like it.
Thanks again Amy and the McCormick family. This recipe is the gift that keeps on giving!