apple recipe

My Favorite Apple Cake

My Favorite Apple Cake

I have posted this cake recipe in the past. It truly is my favorite apple cake ever.  I was talking with a cousin about this cake yesterday, so here it is.

I’ve enjoyed this cake since I was a kid. My Aunt Josie gave the recipe to my mom. Not sure where she got, it but it has been a family favorite since we first made it. She called it Jewish Apple Cake. Not sure why. It’s just what we all called it.

It’s a simple recipe that comes out moist and flavorful. I normally bake it in a 13×9- inch pan but it can be baked in a Bundt pan. While the recipe calls for cinnamon sugar- I sometimes add a little fresh ground nutmeg, too. I also like to use olive oil or even avocado oil in this cake. It gives it a really nice flavor.

Almost any apple works in this recipe- except maybe Red Delicious. Perfect for dessert or even served with brunch.  Who am I kidding? I would eat this cake for breakfast.

Note: The batter is really thick. Don’t think you’ve done something wrong.

Jewish Apple Cake

1 c. oil, I use olive oil or avocado oil
4 eggs
1 t. vanilla
1/3 c. orange or lemon juice
Combine above ingredients and set aside.
Mix together the following dry ingredients. Make a well and stir in egg mixture to make a stiff batter.

3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt

Mix ½ c. sugar and 2 t. cinnamon and set aside

Peel, core and slice 4 medium apples.
Grease a 9×13 inch pan or a Bundt pan. Preheat oven to 350-degrees. Place ½ of batter in prepared pan. Arrange apple slices on batter and sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and sprinkle with remaining sugar mixture.

Bake 45-50 minutes for 13×9-inch pan and 1 1/2 hours for Bundt. I find that sometimes it takes less than 90 minutes in a Bundt, so I check at an hour and 15 minutes.

Apple Galette

Apple Galette

If you like apple pie,  you will like apple galette. A galette is made by rolling out your crust, adding filling and folding up the edges. No pie pan involved.

I actually find a galette easier to make than pie. You don’t have to try to roll out your dough to fit into the pie pan. Nor does you dough have to be rolled into a perfect circle.

That takes a lot of pressure off, if rolling a perfect circle of dough is not your best talent. I must confess to liking its rustic charm. I make my own crust, but you can used purchased crusts, if you prefer.

You can serve your galette with ice cream, whipped cream or dusted with powdered sugar. You can make it with other fruits, as well. Any fruit pie can become a galette.

Apple Galette

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. butter, chilled

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt and cut in butter. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.

Filling:

5-6 medium apples- I used Jonathan, Gala and Macintosh

2/3 c. sugar- plus extra for sprinkling

3 T. cornstarch

1 T. cinnamon

1 T. Lemon juice, plus extra for treating the apples

1 t. nutmeg

1 t. vanilla

1/2 t. salt

Prepare dough. Roll half the dough into a 10-inch circle- repeat with remaining dough. Keep covered with plastic wrap until ready to use. Peel and core apples and slice thin. Place apples in water with lemon juice added to prevent browning. Drain apple slices well and place in a bowl. Toss with the sugar, cornstarch, lemon juice and seasonings. Place one of the crusts on a baking sheet. Pile half of the prepared apples on the center of the crust. You should have about a 2-inch circle of dough around the edges that is uncovered. Fold edges of the crust up over the apples pressing lightly to hold in place. Sprinkle with a little extra sugar. Repeat with the remaining crust and apples. You will have a little liquid in the bowl from the apple mixture- save that for now. Place the galettes in a preheated 425 degree oven and bake for 15 minutes. Turn down heat to 350 and bake for another 40 minutes or until crust is golden brown. While galettes are baking take the liquid left from the apples and cook in a small saucepan until thickened- it will take a minute or two. This will be used to glaze the galettes. When galettes come out of the oven brush the apples with the thickened  glaze.  Cool on wire rack. Makes 2.

Apple Cinnamon Cupcakes

Apple Cinnamon Cupcakes

These tasty little cakes are actually a revision of a favorite apple cake recipe. I wanted cupcakes and made a few changes, so it would work in cupcake form. I was pretty happy with how they came out.

I sprinkled cinnamon sugar on top of the cupcakes right before baking. It worked fine. I thought I might try baking them plain on top next time- then dipping the tops in melted butter and cinnamon sugar after baking. I make French Breakfast Puff muffins that way, and it works well.

I also chose not to frost them. I could see using a cream cheese frosting, or perhaps a drizzle of caramel, if you like a sweeter dessert. These would also be great served with ice cream. Of course, since they aren’t frosted, you could always call them muffins and eat them for breakfast!!

Apple Cinnamon Cupcakes

1 c. oil

4 eggs

1 t. vanilla

1/3 c. lemon juice

3 c. flour

2 c. sugar

3 t. baking powder

¼ t. salt

4 medium apples

Topping:

½ c. sugar

2 t. cinnamon

Preheat oven to 325. Combine oil, eggs, vanilla and lemon juice. Beat until smooth and set aside. In medium bowl, combine flour, sugar, baking powder and salt. Make a well in the middle and add the egg mixture. Beat by hand until smooth. Batter will be very thick. Peel, core and dice the apples. Add apples to the batter and stir until well blended. Line 24 muffin tins with paper liners- or grease. Spoon the batter into the muffin pans, filling almost to the top. Combine cinnamon and sugar and sprinkle over the tops of the cupcakes. Bake for 22-24 minutes, or until golden and toothpick, inserted in cupcakes comes out clean. Makes 24.  

Aunt Josie’s Apple Cake

Aunt Josie’s Apple Cake

I have posted this cake recipe in the past. It truly is my favorite apple cake ever.  I was talking with my cousin about this cake yesterday, so here it is.

I’ve enjoyed this cake since I was a kid. My Aunt Josie gave the recipe to my mom. Not sure where she got, it but it has been a family favorite since we first made it. She called it Jewish Apple Cake. Not sure why. It’s just what we all called it.

It’s a simple recipe that comes out moist and flavorful. I normally bake it in a 13×9- inch pan but it can be baked in a Bundt pan. While the recipe calls for cinnamon sugar- I sometimes add a little fresh ground nutmeg, too. I also like to use olive oil or even avocado oil in this cake. It gives it a really nice flavor.

Almost any apple works in this recipe- except maybe Red Delicious. Perfect for dessert or even served with brunch.  Who am I kidding? I would eat this cake for breakfast.

Note: The batter is really thick. Don’t think you’ve done something wrong.

Jewish Apple Cake

1 c. oil, I use olive oil or avocado oil
4 eggs
1 t. vanilla
1/3 c. orange or lemon juice
Combine above ingredients and set aside.
Mix together the following dry ingredients. Make a well and stir in egg mixture to make a stiff batter.

3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt

Mix ½ c. sugar and 2 t. cinnamon and set aside

Peel, core and slice 4 medium apples.
Grease a 9×13 inch pan or a Bundt pan. Preheat oven to 350-degrees. Place ½ of batter in prepared pan. Arrange apple slices on batter and sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and sprinkle with remaining sugar mixture.

Bake 45-50 minutes for 13×9-inch pan and 1 1/2 hours for Bundt. I find that sometimes it takes less than 90 minutes in a Bundt, so I check at an hour and 15 minutes.

Homemade Apple Fritters

Apple Fritters

I love apple season.  Besides eating them fresh, I enjoy cooking with apples. One of my favorite apple dishes is apple fritters.

Fritters are  similar to doughnuts. Rather than being made from a dough that is rolled and cut, like doughnuts, fritters are made from a batter. The fritter batter  is spooned into oil for frying. They are actually very easy to make.

Good fritters are light and airy inside, with a crisp outside. These are very good fritters. These fritters have diced apples and cinnamon in the batter and cook up tender and light. Fritters are good plain, but can be rolled in powdered sugar, cinnamon sugar or drizzled with a powdered sugar glaze. Unlike a lot of the giant-sized fritters I see at local orchards and farm markets this time of year, these fritters are smaller. Only a few bites each. I actually prefer that.

So enjoy one of my favorite recipes of the season, and make yourself some fritters.

Apple Fritters

2 c. flour

2 T. sugar

2 T. baking powder

1 T. cinnamon

1/2 t. salt

1 c. milk

2 eggs, beaten

2 T. melted butter

1 c. diced apples

oil for frying

Combine dry ingredients and set aside. Mix together milk with the eggs and butter. Stir in dry ingredients until just moistened and add the apples. Heat oil to 375. If using gluten-free flour heat oil to 350. Drop dough by tablespoonfuls into the hot oil and fry until golden brown. Don’t do more than 4-5 at a time. It will take about  4 minutes in total but you need to turn them to brown evenly so 2 minutes per side. Drain on paper towels. While warm roll in powdered sugar, cinnamon sugar, or drizzle with a powdered sugar glaze. Makes about 32.

Apple Galette

Apple Galette

If you like apple pie,  you will like apple galette. A galette is made by rolling out your crust, adding filling and folding up the edges. No pie pan involved.

I actually find a galette easier to make than pie. You don’t have to try to roll out your dough to fit into the pie pan. Nor does you dough have to be rolled into a perfect circle.

That takes a lot of pressure off, if rolling a perfect circle of dough is not your best talent. I must confess to liking its rustic charm. I make my own crust, but you can used purchased crusts, if you prefer.

You can serve your galette with ice cream, whipped cream or dusted with powdered sugar. You can make it with other fruits, as well. Any fruit pie can become a galette.

Apple Galette

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. butter, chilled

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt and cut in butter. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.

Filling:

5-6 medium apples- I used Jonathan, Gala and Macintosh

2/3 c. sugar- plus extra for sprinkling

3 T. cornstarch

1 T. cinnamon

1 T. Lemon juice, plus extra for treating the apples

1 t. nutmeg

1 t. vanilla

1/2 t. salt

Prepare dough. Roll half the dough into a 10-inch circle- repeat with remaining dough. Keep covered with plastic wrap until ready to use. Peel and core apples and slice thin. Place apples in water with lemon juice added to prevent browning. Drain apple slices well and place in a bowl. Toss with the sugar, cornstarch, lemon juice and seasonings. Place one of the crusts on a baking sheet. Pile half of the prepared apples on the center of the crust. You should have about a 2-inch circle of dough around the edges that is uncovered. Fold edges of the crust up over the apples pressing lightly to hold in place. Sprinkle with a little extra sugar. Repeat with the remaining crust and apples. You will have a little liquid in the bowl from the apple mixture- save that for now. Place the galettes in a preheated 425 degree oven and bake for 15 minutes. Turn down heat to 350 and bake for another 40 minutes or until crust is golden brown. While galettes are baking take the liquid left from the apples and cook in a small saucepan until thickened- it will take a minute or two. This will be used to glaze the galettes. When galettes come out of the oven brush the apples with the thickened  glaze.  Cool on wire rack. Makes 2.

Apple Crumb Cake

Apple Crumb Cake

I love apple season. I will go to local farm markets and orchards several times, picking out different varieties.

Several of my favorite varieties won’t be around until October, but there is a great selection already.

I eat plenty of apples fresh, but I  also cook with them. This is one of my favorite apple recipes.

The tender cake and crunchy topping seem like the perfect combination. Most days I would rather have a crumb topping on a cake than frosting.

This recipe hits all the right notes. Sweet with apple chunks throughout, a nice touch of cinnamon and that crunchy topping that I love.

 

Apple Crumb Cake

For cake batter:

2 c. flour

2 t. baking powder

½ t. salt

½ stick (¼ cup) butter, softened

¾ c. sugar

1 egg

½ c. milk

2 c. chopped peeled, cored apples

For topping:

½ c. sugar

¼ c. flour

2 t. cinnamon

½ stick (¼ c. butter, chilled and cut into bits)

 

Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg and milk. Add flour mixture gradually until just mixed in. Fold in apples. Grease and flour an 8 or 9-inch pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over the batter in pan and bake in a preheated 375-degree oven for 35-45 minutes. Use toothpick to test.

Note: I used a 9-inch square pan and it worked fine.

 

Maple-Glazed Apple Bacon Fritters

Maple-Glazed Apple and Bacon Fritters

Maple-Glazed Apple and Bacon Fritters

This time of year, with apples in season, it is fun to use them in all sorts of recipes. I’ve made an assortment of both sweet and savory dishes with them. This is one of my favorites. What could be better than combining apples with bacon in a sweet treat? The sweetness of the apples pairs so well with the smoky/saltiness of the bacon.

Fritters aren’t difficult to make. They really don’t take that long to make, either. I prefer to make them close to when I am serving them- so my guests can enjoy them warm.

They make a wonderful dessert, or a fun addition to a breakfast or brunch menu. I dipped them in the maple glaze, which also went well with the apples and bacon.

 

I must warn you, they are addictive.

 

 

 

Apple and Bacon Fritters

2 c. flour

2 T. sugar

2 T. baking powder

1/2 t. salt

1 c. milk

2 eggs, beaten

2 T. melted butter

1 c. diced apples

1 c. cooked, crumbled bacon

oil for frying- I used coconut oil

Combine dry ingredients and set aside. Mix together milk with the eggs and butter. Stir in dry ingredients until just moistened and add the apples and bacon. Heat oil to 375. If using gluten free flour, heat oil to 350. Drop dough by tablespoonfuls into the hot oil and fry until golden brown. Don’t do more than 4-5 at a time. It will take about  4 minutes in total but you need to turn them to brown evenly so 2 minutes per side. Drain on paper towels. Dip in maple glaze (recipe follows) while warm. Makes about 32.

Maple Glaze

1 c. Powdered sugar

1/2 c. maple syrup

a little water if mixture gets too thick

Combine all ingredients and set aside until ready to use.

Autumn Cabbage with Apples

Autumn Cabbage with Apples

Autumn Cabbage with Apples

I think cabbage is underrated. It is such a versatile vegetable. Cabbage is good in both hot and cold dishes, it isn’t expensive, and cabbage is good for you. I was looking for a side dish for a duck dinner the other night and I decided to start with cabbage. Since I had a pretty good sized head of green cabbage and just a small piece of red cabbage, I mixed the two together. I added cider vinegar, sugar and seasonings. Then I added apples to round out the dish. It had a sweet and sour flavor that went well with the duck. I’d also serve this as a side dish with ham, pork or even a lamb roast. It would go well with any of them. You could use any color cabbage for this dish- or combine colors, as I did. Perfect for a Fall dinner.

  Autumn Cabbage with Apples

2-3 T. oil

2-3 onions, sliced thin

8 c. chopped cabbage, any color

1 c. stock- chicken or vegetable stock

1/2 c. apple cider vinegar

1/4 c. sugar

1 t. celery seeds

3 apples, peeled , cored and diced

salt and hot pepper sauce to taste

Heat oil in skillet and cook onion until tender and a little wilted. Add cabbage, stock, vinegar, sugar and celery seeds and cook until cabbage is tender. Most of the liquid will evaporate. Add the apples and cook until apples are just heated through. Season with salt and hot sauce and serve. Serves 5-6.

Apple Pie Blintzes

Apple Pie Blintzes

Apple Pie Blintzes

Since I posted the recipe for making your own apple pie filling yesterday, I thought I’d share a fun way to use it- other than in a pie. I made blintzes with the pie filling. I used flour tortillas for the crepes.

I soaked the tortillas in milk – actually I soaked them in almond milk because that is what I had- but you could use regular milk if you prefer. By soaking the tortillas in milk, they soften up and can be used like a crepe. Soak them for at least 10 minutes, or up to 30 minutes. I placed the tortillas in a shallow baking pan and made sure to drizzle each one with almond milk as I added them to the pan.

For the filling, I used some of my homemade apple pie filling. If you have fresh apples, you can just peel and slice the apples, then cook them in a little water and sugar until softened. You can make them as sweet as you like. You made need less sugar if the apples are extra sweet.  Add some cinnamon and nutmeg, too. If they are too watery- combine a little cornstarch with cold water and drizzle the mixture in until the apples thicken up. Don’t add too quickly or you might them too thick and gummy.

To assemble the blintzes, place a softened tortilla on your work surface and spoon a little apple filling in the middle. You can do this with hot filling, or even make the filling ahead of time and use it cold. Don’t over fill them or you won’t be able to fold them up. I used 8-inch tortillas and used about 1/4 cup of filling for each one. Fold the sides in until they almost meet in the middle and them roll the tortilla up to cover the filling. Place seam side down until ready to fry them.

Heat  butter in a skillet,  and brown the blintzes over medium heat until lightly toasted on both sides. They will be crispy on the outside, but tender in the middle. Put on a serving plate, sprinkle with powdered sugar and serve while warm. These are fine just as they are, but feel free to add ice cream or whipped cream, too.

My guests really liked them and said they did not realize they were made from tortillas. I have made these before and use different fruit fillings. I’ve even made a cheese filled version a few times. It seems I usually have a package of tortillas, so it is a go-to dessert for me in a pinch.

 

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