Here are two yummy apple-y things you can make right now, or any time you’re feeling October-ish. This week we have cake and salad, in that order.

This plush butter and sour cream-laden, New York-style crumb cake features chunky wedges of apples layered over a luxurious vanilla-laced batter.

Add bumpy dabs of brown sugar and butter topping and get this all into the oven. The cake bakes for almost an hour at a low temperature so that the apples have enough time to get mushy and bubbly and for the buttery nubbins on top to go golden.

For me, this cake brings back memories of my mom and the neighbor ladies enjoying a mid-morning coffee break, tucking into something sweet as they shared all the gossip.

This is scrumptious served warm but perhaps is even better the next day, after the flavors have had more time to get to know each other.

For something nutritious to (hopefully) offset the cake, try this salad loaded with seasonal goodness. Add some chicken or turkey if you prefer, but a bowlful of this will fill you up with a plethora of healthy ingredients all on its own.

I like to use tricolor quinoa and I always take the time to toast the nuts in a dry skillet when I’m adding them to salad, or really anything. This extra step really is worth it and gives each bite a textural crunch.

Apple crumb cake

Filling

1 pound apples (3 medium), cut into 1/2-inch wedges (peeling optional)

Juice of half a lemon

1 teaspoon cinnamon

1 tablespoon granulated sugar

Toss apples in a bowl with lemon juice, then add cinnamon and sugar and set aside.

Crumb topping

1/2 cup butter, melted

1/3 cup brown sugar

1/3 cup granulated sugar

1 teaspoon cinnamon

1/4 teaspoon kosher salt

1 1/3 cups flour

In a bowl, whisk butter, sugars, cinnamon and salt together until evenly mixed. Add flour and mix until it disappears. (This is going to be very thick.)

Cake

6 tablespoons butter, softened

1/2 cup granulated sugar

1 large egg

1/3 cup sour cream

1 teaspoon vanilla

1 cup flour

1 1/4 teaspoon baking powder

3/4 teaspoon kosher salt

Powdered sugar, for dusting

Heat oven to 325 degrees. Butter an 8-inch square baking pan. With a mixer, beat butter with sugar until light and fluffy. Add egg, sour cream and vanilla and beat until combined. Sprinkle surface of batter with baking powder and salt and beat well to combine. Add flour and mix only until it disappears.

Spoon batter into prepared cake pan and smooth it flat. Arrange apple wedges on batter, slightly overlapping. Pour cinnamon-apple juices from the bottom of the bowl over the apples.

With your hands, squeeze crumb mixture into small fistfuls, then break these up into chunks and sprinkle over apple slices.

Bake the cake for 50-55 minutes or until apples are soft and juices are bubbling.

Cool to room temperature before cutting into squares. This will allow the layers to meld and settle. Dust generously with powdered sugar before serving.

This cake keeps at room temperature loosely covered for 3 days, or in the fridge, well-wrapped, for 6 days.

Yield: 9 servings

October salad

3 cups baby spinach or baby kale leaves

2 cups cooked quinoa

1 1/2 cups red skin apples, chopped

1/3 cup dried cranberries

1/3 cup crumbled goat cheese

1/2 cup walnuts, toasted and chopped

Kosher salt and black pepper, to taste

In a large salad bowl, add greens, quinoa, apples, dried cranberries, goat cheese and walnuts. Toss and season with salt and black pepper. Just before serving, add dressing and toss again.

Yield: 4-6 servings

Maple-mustard dressing

1/3 cup olive oil

1 tablespoon fresh lemon juice

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

2 teaspoons Dijon mustard

1 clove garlic, minced

Kosher salt and black pepper, to taste

In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, garlic, salt and pepper. Allow to set at least an hour before using.

Yield: 1/3 cup

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