Apple Cake

In the fall, I had taken a trip to Carter Mountain in Charlottesville, Va.  It’s one of the must-see and -do things students must do during their time at UVA.  I got to go right into the apple orchards and pick the Fiji and Pink Lady apples that were ripe at the time.  Because of the name, I had always assumed that Pink Lady apples would be a girly, frilly type–don’t ask me how I thought apples could be “girly” because I don’t know what I was thinking.  It turns out that they are actually delicious and crunchy and juicy with the perfect balance of sweetness and tartness.  I have since bought many Pink Lady apples in stores and shops, but none can quite compare to those I picked myself on Carter Mountain.  I also got great apple butter there, by the way.  Here’s a link to their website in case you want to check them out or even order some of their apple and peach products for yourself (I prefer the “no sugar added” apple butter myself): Carter Mountain Orchard

The main reason I mention the orchard is because this post is all about an apple cake I made back in the fall.  I honestly don’t even remember whether the apples with which I made the cake were from Carter Mountain, but I figured I’d tell the story anyway.  Making an apple cake came to mind one chilly afternoon when I happened to have a lot of apples sitting in my fridge which I did not want to have to eat all by myself.  I went to my go-to site for yummy, different, and natural recipes, 101cookbooks.com, and searched for a recipe that could help use up all my apples.  Sure enough I found this recipe for an Unfussy Apple Cake.  It calls for buttermilk, which I just happened to have after making either Buttermilk Pancakes (blog post coming soon!) or Maple Buttermilk Pie–I can’t remember which, this was a while ago!  The rest of the ingredients are things that should be on-hand.  I particularly like this recipe because it calls for whole wheat pastry flour (I find it tastes just as good but is much less processed than the refined and bleached stuff) and for dark brown sugar (which again I find is more natural than refined and bleached cane sugar; it also has molasses in it which I think is delicious!).

Ingredients:

2 cups sweet, crisp red apples, cut into 1/4 cubes (peel on)
2 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 cup dark Muscavado sugar (or other fine-grain natural cane or brown sugar)
1/2 teaspoon fine grain sea salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted and cooled a bit

The recipe calls for preheating the oven to 450 degrees and greasing and flouring a 9 inch square pan.  I actually used two smaller round pans, but then watched them carefully because cooking time was different.  I just checked the cakes often around the 20 minute mark.  The recipe suggests cooking until golden and just set on top, leaving it perhaps a tiny bit under-baked.  I probably should have read the directions better, because I believe I waited until a knife came out clean, and I found that my cakes were a tad bit dry.  They were still delicious, especially reheated by toasting the slices.  I won’t describe all the details of the recipe here for the sake of space, but here’s the link: Unfussy Apple Cake Recipe

I would just like to mention a few recommendations for the cake.  The recipe calls for topping the cake with coarse-grain sugar which is great if you have it, but I found my coarsest sugar just melted right into the batter.  Instead, I topped mine with pieces of pecans and rolled oats to make it a bit more rustic.  I brought one of my cakes to a fall-themed fundraiser, and it was gone before I could return with samples of my Maple Buttermilk Pie.  I really enjoyed toasted slices as an afternoon snack, and I highly recommend it as a fall or winter treat.  I hope you enjoy!

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Comments
One Response to “Apple Cake”
  1. Mom says:

    Will you make me one, please?

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