Time for apple recipes - here's one of my tried-and-trues
Being Canadian, as far as I am concerned, autumn = apples, and the Greenmarkets here in NY are full of them.
Here's a recipe for a very simple and quite delicious cake I cribbed from Newsday a few years back and made last night for the first time this season.
Big hit among my colleagues today.
Apple Dapple Cake
Sylvia Carter, Newsday, 1999?
Recipe for 10" tube pan
Can be halved (use 2 eggs)
2 cups sugar
1 1⁄2 cup cooled melted butter or oil (or up to 1/2 less if desired, can make up the rest with unsweetened applesauce if desired)
2 tsp vanilla
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1⁄2 tsp salt
3 cups diced tart apples, peeled or not as desired
(I cut unpeeled apples - Macouns - in 8ths and sliced 1/8 in thick on my Japanese mandoline)
1 cup chopped walnuts
Add sugar while beating.
Add butter and continue to beat.
Add vanilla and continue to beat.
Beat until (relatively) fluffy and whitened.
Sift together dry ingredients and add.
Add apples and walnuts.
Mixture will be very thick, like a softish cookie dough.
Bake in 10" tube pan – greased, I use PAM – 350 deg F for appx 1 hour.
(Kaiser makes a very cute little non-stick aluminum pan that takes 1⁄2 this recipe – I got mine at TJ Maxx – in Davenport, Iowa.)
Anyone else have some tried and true favourites to offer?
Apple sauce!!! Plain is great, but my current favorite flavor to make is cinnamon vanilla bean(using the Nielson-Massey Vanilla Bean Paste) with a little butter to make it rich.
I also like making crisps with apples, pears and cranberries tossed in sugar and five-spice, it gives it a totally new flavor that is pretty refreshing. I don't have the recipe on me, but I've also made apple pate de fruit (like a jelly candy), topped it with a small shortbread cookie,smeared it with some homemade caramel sauce, and once cool, dipped it in white chocolate like a truffle. Good stuff.
Tonight (before finding this thread, which gave me many more ideas!), I made Apple Cake that I modified from a recipe from Narsai David. This was my first try at apple cake, and it turned out great.
2 large eggs
1 cup packed brown sugar
3 TBS olive oil (or other vegetable oil)
1 TB butter, softened
1 T Kahula (vanilla would also work)
2 cups all-purpose flour
1 TBS baking powder
1 tsp cinnamon
4 cups packed shredded apple (from 4-5 apples)
Preheat oven to 350F. Grease a loaf pan, and set aside.
Beat the eggs, brown sugar, oil and butter together on an electric mixer until smooth and fluffy, about 4 or 5 minutes. Add Kahula.
In a separate bowl, sift together the flour, baking powder and cinnamon, and set aside.
Core and trim the apples with the peelings left on. Shred on the coarse side of a box grater or a food processor.
Add the flour mixture and apples to the egg mixture, and stir until everything is smoothly blended. It will look a little strange. The large volume of shredded apple makes it almost look like a potato pancake batter.
Scrape the batter into the pan, and smooth over the top. Bake for 30 minutes, then turn down the heat to 325, and bake for another 30 minutes until a toothpick tested in the center of the cake comes out almost clean.
Cool on a rack before cutting.
In the original recipe he had candied ginger, raisins and lemon zest (among other differences). The cake was very moist and apple-y, and I liked that you didn't have to peel the apples (and using my food processor to shred made the prep very easy).
Here's one of my favorite things to do. Fast, easy and delicious! Applesauce made in the microwave!!!
8 apples (e.g. 4 Macintosh, 4 granny smiths)
2 cup water
juice of 1 lemon
1/2 cup sugar
1 tsp cinnamon
Core apples and cut into 1 inch chunks. Combine the apples, water, and lemon juice in microwave safe casserole. Toss the sugar and cinnamon together and stir into the apple mixture. Cook, uncovered, at full power for 7 minutes. Stir, pressing the apples into the liquid, and return to the microwave. Cook for another 7 minutes.
Using a potato masher, coarsely mash the apples, stirring them into the liquid, to desired consistency. Allow the applesauce to cool to room temp, then cover and refrigerate.
Makes eight portions.
I just made the tarte tatin from Julia's Mastering the Art of French Cooking. Made it in a cast iron pan. Although the top (bottom) layer of apples stuck to the pan, it was fantastic--gooey and caramelized, with a light crust. SO and dinner guest said it's the best thing I've ever made. I'm definitely doing that again.
i had tons of apples so i made the posters recipe AND my mom's recipe which she claims was delicious (but i had never tried before)
although the recipes were similar, i would say i much preferred my mothers recipe because it was more moist, had more apples, and much less fat.
if you, or anyone is interested, please give this easy recipe a try:
mama's apple-walnut cake- delicious!!
4 c diced, peeled apples
2 c sugar
2 ea eggs
2 tsp cinnamon
1/2 c veg oil
1 c chopped walnuts
2 c flour
2 tsp. baking soda
1/4 tsp. salt
1 stick butter
8 oz cream cheese
1 box powdered sugar (or less....)
1 tsp vanilla
1 T sour cream
sift dry ingredients. mix eggs and sugar in a mixer. add oil. add dry ingredients. fold in apples and nuts.
bake at 350 for about 35 minutes.
for frosting, beat butter, cream cheese, sour cream, and vanilla until fluffy. add sugar slowly and taste to desired sweetness. maybe 1-3/4 box or full box....depends on your taste.
and mix until combined.
this cake tastes better the second day!!!!!!
Thanks for the recipe! Made this last night in a tube pan... I was really worried about it for a while, though, since the batter was pretty thick, and it took about 1 hr to set, rather than 35 minutes. But it came out great! Almost had a carmelized brown sugar flavor to it. I skipped the icing and just added a dusting of powdered sugar, and served with some vanilla gelato.
* Exported from MasterCook *
Recipe By :Linda
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 large tart apples -- peeled, cored
and cut into thin slices or small chunks
(Braeburn, Pink Lady, Granny Smith, Macoun or Stayman-Winesap apples are great)
1/2 cup dark brown sugar
1/2 cup apple cider -- up to 3/4 cup
3 Tbsp applejack brandy
Combine all ingredients into a 4-quart dutch oven. Bring to a boil, then turn heat down to simmer. Cover, and simmer, stirring often, for about 45 minutes or until apples cook down but aren't a complete mush.
Remove from heat and let cool for about 15-20 minutes with cover off. If you want smooth applesauce, run through a food processor or blender until smooth. If you want chunky, the stirring you did while cooking should have given you a good enough blend, or slightly mash with the back of a wooden spoon or potato masher.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 181 Calories; trace Fat (1.0% calories from fat); 1g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1 1/2 Fruit; 1 Other Carbohydrates.
NOTES : The dark brown sugar and apple cider give this applesauce a deeper, richer flavor. Add a Tbsp. of lemon juice if your apples aren't tart enough, although if you use Granny Smiths or Braeburns, you shouldn't have a problem.
Serves 6 as a side dish.
DANISH APPLE CAKE
Make applesauce by peeling, coring, and slicing apples into a pan, then putting apple cider 1/3 of the way up the side. Cook until soft, blend, and sweeten to taste.
Once you've made the applesauce, grind up two boxes of zwieback biscuits (that'd be rusks to you Britishers) and toss with a stick of butter and a half cup of sugar.
Press 1/3 of the zwieback mixture into a greased loaf pan, then tamp down with a heavy weight (a flat-bottomed old-fashioned glass with coins in it works great). Add a cup of applesauce. Press the next third of the zwieback mixture in and tamp down with slightly less pressure (so you don't get a geysir of applesauce erupting through your biscuit crumbs), add another cup of applesauce, and the final third of the zwieback crumbs, pressed even more lightly.
Cover, refrigerate overnight, turn out onto a platter, and serve in slices with fresh whipped cream.