This cake comes dressed.

What you'll need

Let's make it

Let's start with the apples. Peel and dice them, and set them beside the cooled pecans. Heat the oven to 325F with a rack in the middle. Prepare the pan as described above.

Beat the brown sugar, oil, sour cream, eggs, and vanilla together for 1-2 minutes, until they look evenly blended. In another bowl, whisk the flour with the baking soda, salt, and spices. Add the dry bowl to the wet one on low speed, stopping as soon as the flour disappears. Fold in the apples and pecans.

Spoon the thick batter into the pan, respecting the fill line. Set it on a folded kitchen towel and give it a few gentle taps to settle the batter into the swirls. Bake for 65-75 minutes; a skewer in the thickest part should carry a few moist crumbs, with no wet batter.

Give it 10 minutes in the pan on a rack. Place the rack over the pan and carefully turn both over using oven mitts. Lift the pan away, then let the cake cool completely. Dust with sugar just before slicing. Leave a slice beside your coffee, and Sunday can take its time.

Keeping a little for later: Once completely cool, cover tightly and keep at cool room temperature for up to 2 days. Freeze the undusted cake or individually wrapped plain slices for up to 4 weeks; thaw at room temperature, then add the sugar.

Contains: Wheat, Egg, Milk, Pecan.

What you'll need

Let's make it

Heat the oven to 350F, middle rack, and prepare the pan. Whisk the flour, baking powder, nutmeg, ginger, baking soda, and cloves in one bowl. Stir the pumpkin and buttermilk together in another.

Beat the butter for 1 minute. Add both sugars and the salt, then beat for 4-6 minutes, until lighter and fluffy. Add the vanilla, then the eggs one at a time. Scrape the bowl so the butter hiding at the bottom joins in.

On low speed, add one-third of the flour mixture, half the pumpkin mixture, another third of flour, the remaining pumpkin, and the last flour. Stop after each addition is combined. Spoon into the pan below the fill limit and tap gently. Bake for 45-60 minutes, until a skewer in the thickest part comes out clean.

Cool in the pan for 10 minutes, then invert onto a rack and cool completely. Stir the drizzle ingredients together, starting with 1 tablespoon water; add more only until it falls slowly from a spoon. Drizzle across the cool cake and give it about 15 minutes to settle before you slice.

Keeping a little for later: Cover the cooled cake and keep at cool room temperature for up to 2 days. For a later Sunday, freeze it without the drizzle for up to 4 weeks; thaw at room temperature and glaze after thawing.

Contains: Wheat, Egg, Milk.

What you'll need

Let's make it

Heat the oven to 350F and prepare the pan. Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, scraping the bowl between them. Whisk the flour, baking powder, baking soda, salt, and spices separately.

On low speed, mix in the dry ingredients in three additions, alternating with the cup of cider in two additions. Stop when combined. Pour into the pan below the fill limit, gently tap, and bake for 45-50 minutes, until a skewer comes out clean.

While it bakes, gently simmer the second cup of cider in a small saucepan for about 10 minutes. After baking, cool the cake in its pan for 10 minutes and invert. Poke little holes in the warm cake. Reserve 3 tablespoons of the cider reduction; brush the rest over the cake in several passes. Cool completely, cover, and leave overnight in a cool spot. Refrigerate the reserved cider in a covered container.

Next day, stir the coating sugar and spices together. Brush the cake with the reserved cider, then sprinkle on the spiced sugar. Put it on the table, make the coffee, and let everyone take the slice they were eyeing.

Keeping a little for later: Keep the cooled cake tightly covered at cool room temperature and enjoy within 2 days of baking, counting the overnight rest. Refrigerate the reserved cider soak overnight. For longer storage, freeze the soaked cake before adding the sugar coat for up to 4 weeks; thaw at room temperature and finish before serving.

Contains: Wheat, Egg, Milk.