... make apple cake!
For the past three or four autumns, we've collected at least two, sometimes three bushels of apples to store for winter. Our favorite storage apples include Crispins and Fujis; we love supporting the orchards right around us and enjoying the sweet, crisp deliciousness of these apples until right about now, when we need to return to supermarket fruit because we have eaten the very last one.
But this year has been a different story. We picked our three bushels as usual - and then we got six weeks of unexpected higher-than-normal temperatures, during which the apples wrinkled and softened. We gave up trying to eat them back in December, and since then have made two important discoveries:
1) They are not going bad.
2) They are great in apple cake.
Ever since, this treat has become kind of a staple around here. It is great to have on hand, it freezes well, and it makes a nice treat to bring to a party or to a friend's house, or just have for dessert.
So, here is the recipe in case you want to try it, too.
Fresh Apple Cake
2 cups sugar
½ cup butter, softened
½ cup applesauce
2 eggs, lightly beaten
3 cups flour
3 cups diced apples (about 4 whole apples)
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
Powdered sugar (optional)
1) Preheat oven to 350; grease a bundt or tube pan.
2) Cream sugar, butter, and applesauce in a mixing bowl. Add the rest of the ingredients, in order, mixing after each addition. Spoon batter into prepared pan.
3)Bake 60-65 minutes at 350; cake is done when a toothpick inserted into center comes out clean. Invert onto wire rack and cool completely. When cool, sprinkle with powdered sugar if desired. Soooo good!