apples

Apple Cake Update!!

I stand corrected. The apple cake recipe I published a few weeks ago is similar to, but not the same as my late Aunt Doris’ recipe. It is a dense cake with a sweet apple topping, but this cake is much bigger and will definitely feed a crowd. There’s less oooey-gooey, cinnamony goodness in the topping; although you could make that topping and put it on this cake…

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Without further ado, here’s Aunt Doris’ cake, recipe via my Aunt Helen, Doris’ daughter.

Aunt Doris’ Legendary Apple Cake (the real one)

Ingredients:

For the cake:

  • 3 pounds (about 4) apples, peeled & cut into wedges (I used Fujis since they were on sale.)
  • 1C shortening
  • 1C granulated sugar
  • 1 1/3 C milk
  • 3 C all-purpose flour
  • 1 large egg
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1 tsp vanilla extract

For the topping:

  • 2 tbsp butter
  • 2 tbsp granulated sugar
  • a few sprinkles of cinnamon

Instructions:

  1. Preheat oven to 350F.
  2. Peel & cut apples into wedges.
  3. Cream shortening & sugar until well combined.
  4. Add milk, egg, & vanilla.
  5. Folk in flour, baking soda, and salt.
  6. Spread in an 11″X17″ pan.
  7. Put apples in the dough, overlapping slightly, and pressing down gently.
  8. Make the topping. Sprinkle the top of the cake with 1 tbsp of granulated sugar, put pats of butter across the top of the cake, then sprinkle with 1 tbsp of sugar & a sprinkle of cinnamon.
  9. Bake at 350F for 30-40 mins or until edges turn golden brown.
  10. Best when served hot!

My Favorite Apple Cake

This recipe is apparently quite old, appearing in both my 1943 & 2006 editions of The Joy of Cooking. My late Aunt Doris used to make this cake for family gatherings, and to date, I don’t believe that anyone in the family has been able to make it taste quite the same as she did.

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Note: this is a dense cake, not a fluffy one, and when you make the batter you will wonder if you have enough to spread across the pan. Trust me, you will. Also, trust that you will want to make two of these cakes, because they will disappear quickly!

Aunt Doris’ Apple Cake

Ingredients:

  • 1 C all-purpose flour
  • 1 tsp baking powder
  • 2 tbsp granulated sugar
  • 1/4 tsp kosher salt
  • 4 1/2 tbsp unsalted butter (1 1/2 tbsp cold, for the batter, 3 tbsp melted, for the topping)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • about 2 tbsp milk
  • 4 C sliced peeled apples (I prefer to use a slightly sweeter Jonathan rather than a Granny Smith.)
  • 1 C packed brown sugar
  • 2 tsp ground cinnamon

Instructions:

  1. Preheat oven to 425F. Grease 8″ or 9″ round pan and set aside.
  2. Sift together flour, baking powder, sugar, and salt into a medium bowl. (You will want some room in the bowl for when you work in the butter.)
  3. Using a pastry blender, 2 forks, or best of all your hands, add 1 1/2 tbsp of the butter to the dry ingredients a little at a time. When combined, the mixture should resemble coarse cornmeal.
  4. In a glass measuring cup, combine egg and vanilla. Add milk until mixture is measures 1/2 C.
  5. Stir the egg mixture into the flour/butter mixture to form a stiff dough.
  6. Spread dough into prepared pan evenly using a rubber spatula or your hands. (This is a very hands-on recipe. See what I did there?)
  7. Arrange apples atop the dough in a decorative manner, overlapping them slightly.
  8. Combine brown sugar, cinnamon, and remaining 3 tbsp butter (melted). Sprinkle over fruit and the top of the cake.
  9. Bake for about 25 mins, or until a toothpick comes out clean.
  10. Serve warm, with vanilla ice cream, if desired.

Gratuitous Fall Cooking Blog

It’s that magical time of year, so here’s pumpkins, apples, and all things fall!

Originally posted October 2014.

Yesterday I went apple picking and picked out some pumpkins. Yes, I was THAT GIRL, walking around the orchard in a scarf and a chambray shirt, picking apples. Today I have more apples than you can shake a stick at. Hence, today’s Gratuitous Fall Cooking Blog: apples, pumpkins, and warm spices. Put on your riding boots and let’s embrace autumn!

Slow-Roasted Pork Loin with Apples, Carrots, and Onions

Ingredients:
4-5 apples, skins on, chopped
1/2 a red onion, chopped
2 carrots, peeled and chopped
Pork Loin, about 3 lbs
Salt & pepper, to taste
Wine, enough to cover

1) In a crockpot or slow-cooker spread a layer of apples, onions, and carrots.

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The apples we picked were golden delicious and another one that was “like a Jonathan”. I used a little of both, and threw in a couple of carrots since I had them laying around.

2) Lay the pork loin over the apples, onions, and carrots. Season with salt and pepper.

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My 3-pound pork loin actually ended up being 2 smaller ones packed together. I’m cool with that, leftover pork loin makes awesome sandwiches and can even be chopped and used as an omlette filling!

3) Pour wine over everything until mostly covered. I used Briolette Apple wine (shout out to my new gig) but you could use a Riesling or even beer in it’s place.

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The wine pictured is Briolette Cut, a seasonal Apple wine from my new gig at Weston Wine Company!

4) Slow cook at 200F 8-10 hours or until tender, serve over noodles, or with roasted potatoes.

Roasted Pumpkin Purée
Make your own puréed pumpkin and never buy canned again! The possibilities are endless!

Ingredients:
2 pumpkins, I used one regular pie pumpkin and one Amish pie pumpkin

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On the left is the regular pie pumpkin, on the right is the Amish. Pie pumpkins are in general better for making pies because there is way more flesh inside. I decided to try both to see what the difference was.1) Preheat oven to 350F

2) Cut the pumpkins into quarters and remove the stems. The stem on the Amish pumpkin popped off much more easily than the stem on the regular pumpkin.

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Here’s the inside of the Amish pumpkin. The seeds are quite a bit smaller than a traditional pie pumpkin. No extra charge for dramatic lighting. 🙂

The inside of the traditional pie pumpkin. See how thick the flesh is? Imagine trying to make a jack o' lantern out of this baby.

The inside of the traditional pie pumpkin. See how thick the flesh is? Imagine trying to make a jack o’ lantern out of this baby.

3) Scoop out the seeds and gooey stuff and set aside. Toasted pumpkin seeds are yummy!

4) Place skin-side-down on an ungreased baking sheet. Bake for 45 mins.
5) Remove from oven and allow pumpkins to cool at least 10 mins until able to handle easily.

Freshly-roasted pumpkin!

Freshly-roasted pumpkin!

6) When cooled, remove flesh from skins and place in blender. Blend flesh until smooth. I added about 1/4 C of water to help it blend more smoothly.

Pumpkin in my blender getting puréed.

Pumpkin in my blender getting puréed.

7) Allow to cool at least 30 mins. Maybe be frozen or used immediately in place of canned pumpkin, such as in pumpkin pie. This recipe made enough pumpkin purée for 2 9-inch deep-dish pies. The equivalent of about 2 cans.