Here’s something that says “fall” to me: apple cider doughnut cake. It’s a typical loaf cake in that it’s easy to bake and keeps really well, but the apple cider reduction makes it particularly flavorful and moist. The original recipe says that you can use buttermilk instead of sour cream, and any neutral vegetable oil instead of the butter. I made this with white whole wheat flour, as always, and it was great. Note that, as evidenced by the photos, if you serve it right away, the sugar will fall off the slices a bit, but if you have the patience to wait a day, it’ll stay put.