Thanks to the generosity of one of my vendor friends at the farmer’s market I have enjoyed an abundance of fresh apples this fall. We have had a steady supply of honeycrisps and golden delicious for eating and granny smiths and braeburns for cooking. My favorite gravensteins are long gone and we more than made due with other varieties. I chose granny smiths for this wonderful cake but any variety works. It keeps well and isn’t overly sweet so a big slice with a cup of morning coffee is a great way to start the day. It’s especially delicious warmed with a spoonful of cinnamon whipped cream.
I had just enough applesauce left in a container that I took out of the freezer last weekend so didn’t even have to bother with the first step of making the sauce. Bake the batter in little loaf pans, wrap them in a pretty bow, and you have lovely little holiday gifts for teachers, co-workers, neighbors and friends.
- 3 large cooking apples, cored, peeled and quartered
- ¼ cup water
- 2 inch strip lemon peel
- ½ cup softened butter
- 1 cup sugar
- 1 large egg
- 2-1/4 cup flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¼ teaspoon salt
- ½ cup chopped pecans
- 2 large apples
- ¼ cup apricot jam or orange marmalade
- Cook apples with water and lemon peel, covered, until tender. Cook uncovered until water is almost evaporated. Puree in food processor. You will have approximately 1-1/4 cup applesauce.
- Butter a 9 inch springform pan. Preheat oven to 350 degrees.
- Cream butter, add sugar, beat until fluffy. Beat in egg and apple puree. Into another bowl sift flour, baking soda, cinnamon, nutmeg, cloves and salt. Stir in flour mixture and pecans gently into the apple mixture. Pour into prepared pan.
- Peel and core apples, Halve them lengthwise into thin slices. Arrange decoratively on top of batter and press in slightly. Bake 1 to 1-1/4 hour or until done.
- In small pan or in microwave, melt jam. Brush onto hot cake. Allow to cool for 20 minutes. Remove rim.
Several days after I made my apple cake I found a similar cake recipe from King Arthur Flour on Pinterest. What really caught my eye was the luscious syrup that is poured all over the warm cake. Doesn’t that photo make your mouth water just looking at it? It’s made with apples, butter and boiled cider and I’m going to make my cake again just so I can try it. I’ve never head of boiled cider, have you? It’s available from King Arthur’s and looks like it would be a great addition to my pantry. They boil cider down to a thick syrup and describe it as “sweet-tart with an intense apple flavor.” Sounds good to me.
I’m joining the festivities this week at Foodie Friday at Designs by Gollum, Seasonal Sunday at The Tablescaper, and On the Menu Monday at Stone Gable. Many thanks to our wonderful hostesses for inviting us to the party.
Other Apple Recipes You might Enjoy