Sunday, October 10, 2010
Apple Days are Here!
Cortland, Empire, Macintosh, Jonathon, Jonamac, Fuli, Gala, Rome...
All the varieties I chopped up today for apple crisp. Apples are one of my favorite fruits for baking and I love mixing up the different textures and sweet tart differences in pies, cakes, etc.
Generally, I purchase most of my produce at a few smaller local markets. But Meijer has the most wonderful apple selection throughout the fall months. There were 11 or 12 varieties there today and most of them were 59 cents per pound!
Here is a recipe that my sister & I both enjoy. It is LOADED with apples and I like to use several types. It is helpful to cut the firmer apples in thinner slices and the softer (Macintosh, Cortland) in squattier chunks.
Chunky Apple Cake
1/2 cup butter, softened
1 cup white sugar
1 cup brown sugar
1/2 tsp. vanilla (best quality)
2 cups flour
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
6-8 cups peeled, chopped tart apples
In a large mixing bowl, cream butter, sugars & vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, cinnamon, salt & baking soda. Sift gradually into creamed mixture. Mix well. Batter will be stiff. Fold in apples. Spread into greased 9 x 13 pan. Bake at 350 degrees for 40-45 minutes until center is set. Cool at least 30 minutes.