• Preheat oven at 325 degrees. Thoroughly coat the interior of a 10-cup bundt pan with baking spray with flour.
• In a large bowl, mix together melted butter and sugars. Add the eggs, cider, and vanilla.
• In a separate bowl, combine flour, baking powder, cinnamon, salt, and nutmeg.
• Dice up the apple into small pieces. This can also be done with a box grater.
• Mix half of dry mixture into the butter mixture. until just combined. Fold in apples along with any juice. Mix in remaining flour mixture. Scrape the bottom of the bowl, and make sure there are no white streaks.
• Scoop 2 cups of the batter into another bowl. Stir in the caramel sauce until the batter is fully incorporated and darker.
• Use two spring-loaded scoops or large serving spoons to dollop alternating lumps of the two batters into the prepared pan. Once all of the batter is inside lay out a folded kitchen towel and firmly tap the pan on it several times to help the dough settle and release air bubbles.
• Bake cake for an 1 hour and 15 minutes to 1 hour and 25 minutes; the middle needs to pass the toothpick test. Let cool in pan for 10 minutes, then invert the cake onto a wire rack. Cool completely.
• For glaze, if the caramel sauce is cold or stiff, measure it into a microwave-safe bowl and briefly and carefully zap in microwave to loosen. Mix in the vanilla.
• Place cake on a serving platter or plate. Drizzle caramel over top. If desired, sprinkle pecan pieces on top.
• Serve at room temperature; store for up to three days, covered. Leftover cake can be individually wrapped and frozen for later.

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• Preheat oven at 350 degrees. Line a baking sheet with parchment paper.
• In a large bowl, beat together butter and brown sugar until light and fluffy. Add egg followed by vanilla and molasses.
• In another bowl, combine flour, cocoa powder, ginger, baking soda, cinnamon, nutmeg, and salt.
• Gradually beat the dry ingredients into the wet, scraping the bottom of the bowl to incorporate everything. Fold in the candied ginger pieces.
• Place the topping sugar in a bowl. Use a small scoop to shape the dough, then roll in sugar. Set spaced out on baking sheet.
• Bake for 11-12 minutes. Let set on sheet a few minutes, then transfer to a cooling rack. Store in a room temperature sealed container up to 2 days.

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Make the crust:

• Melt the butter, either in a microwave-safe bowl in the microwave or in a pot on the stove. Set aside to cool.
• Preheat oven at 350. Line an 8×8 or 9×9 baking pan foil to extends up all four sides. Apply nonstick spray to base and sides.
• Mix together the unsalted butter, brown sugar, egg, both extracts, and kosher salt. It will become smooth and glossy.
• Beat in the flour and baking powder to form a thick batter. Spread into an even layer.

Make the frangipane:

• Beat together the butter, white sugar, and kosher salt the mixture is pale and fluffy. Scrape the bottom of the bowl.
• Add the two extracts followed by the eggs one at a time. The mixture may look curdled. Scrape down the bottom of the bowl again. Fold in the almond flour, mixing until everything is smooth.
• Dollop the frangipane over the base layer and smooth out using an uneven spatula. Evenly sprinkle the sliced almonds over the top and gently press in.

Bake and finish:

• Bake until golden brown and passes the toothpick test in the middle, 38 to 42 minutes. Let cool completely. Speed process in the fridge.
• Use foil to lift the contents onto cutting board. Sprinkle on confectioners’ sugar, if desired. Cut into pieces. Store in a sealed container in the fridge.

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• Preheat oven at 350 degrees. Cut parchment paper to fit like a sling into an 8.5 by 4.5-inch loaf pan. Apply nonstick spray inside pan then on the paper positioned within the pan.
• In a large bowl, combine both flours, herbs, baking soda, and salt. Add figs and hazelnuts. Gradually stir in the half & half and honey, scraping the bottom of the bowl. Pour into the prepared pan.
• Bake for 20 minutes. Go ahead and turn off the oven, as it’s not going to be used for this recipe again for a couple hours, minimum. Let the little loaf cool in the pan for 10 minutes, then lift it out to completely cool on a rack.
• Wrap it in plastic wrap and stash in the freezer for 2 hours, or until whenever you plan to finish the recipe.
• Preheat oven at 325 degrees. Line a baking sheet with parchment paper.
• Use a large serrated knife, such as a bread knife, to slice loaf into 1/8-inch thick pieces. Lay pieces on pan.
• Bake 10 minutes. Gently flip to other side. Bake for an additional 20 to 35 minutes, until pieces are crispy and dried, not squishy at all. Keep in mind, bake time will be impacted by cracker thickness; a thin cut will cook quickly, a thick cut, at the higher end of the spectrum.
• Let them cool on pan for 10 minutes, then transfer to a rack to fully cool. They will keep well in a sealed container at room temperature for up to a week, but are also great to freeze (and will thaw quickly, too).

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• Preheat oven at 325 degrees. Coat the inside of a 10-cup Bundt pan with baking spray with flour.
• In a big bowl, beat butter, white sugar, and vanilla until creamy. Add eggs, one at a time.
• In another bowl, mix together flour, cinnamon, salt, baking powder, and baking soda.
• In another small bowl, stir together cider, milk, and apple cider vinegar.
• Gradually add flour mixture to butter mixture, alternately with cider blend, beginning and ending with flour mixture. Beat until just combined after each addition. Fold in apple pieces. Pour batter into prepared pan and even out.
• Bake for 1 hour to 1 hour 12 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes then invert onto a wire rack. Let cool for about 30 minutes more.
• In a small bowl, whisk together confectioners’ sugar and water until smooth. Brush mixture all over surface of cake, working quickly to keep moist.
• Combine the remaining sugar and cinnamon; sprinkle over cake to coat. Serve cake warm or at room temperature.

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