Apple Hill Cake

My good people: Today I realized that I have been holding out on you. Not intentionally, but more due to a lapse of memory. You see, I assumed that I had already shared with you my family's favorite recipe for apple cake, which is in my mind, the best ever. I have shared several other forays into the apple cake realm, but not the one recipe that our family always makes year after year.  This recipe is so well-loved, I assumed it was put on the blog long ago, but when I went to look it up today on the blog before using up the last of the apples I picked last month, I saw my folly.

 I shall correct this oversight immediately! To me, this will always be the king of apple cakes. It is impeccable in its simplicity, the instructions being easy enough for a child to make it. (I made it as a child many times myself!)

 In appearance, it is humble and unassuming, but the texture is sheer genius - crackly crisp on top with moist, juicy apple-laced cake underneath. The smell that fills your kitchen while it bakes, that spiced apple one - it is heaven on earth. Oh, and the name comes from the local Apple Hill farms that are a popular autumn destination. The farms sell little cookbooks and this is one of their signature recipes.

I made the cake tonight with whole wheat flour and it worked quite well. I also halved the recipe and baked for 40 minutes in a square baking dish.

Apple Hill Cake

Mix:
2 c. sugar
1/2 c. oil
2 eggs

Add:
4 c. diced apples (6 or 7)
2 c. flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg

Bake in a 9x13 greased pan at 350 for 40-60 minutes, when a tester inserted into the cake comes out with a few moist crumbs.

Apple Custard Cake

Here's what I did with those neat apples I picked myself at Apple Hill: I made Apple Custard Cake. I got this recipe from an amazing blog by a girl named Brandi, better known as The Person Responsible For The Best Dessert I Ate Last Year at Seattle's Delancey.  She's an amazing chef, and she actually shares recipes for her creations on her blog. It's a beautiful thing! This particular recipe is basically from Dorie Greenspan's Around My French Table- tweaked a little.

Who doesn't want a simple apple cake this time of year, especially one that looks as gorgeous as this, with those tantalizing chunks of apple? I subbed about a teaspoon of real vanilla for the vanilla bean. I also don't own a food scale  and I am including my conversions as parenthetical notes. Feel free to drizzle with caramel sauce and top with whipped cream.

APPLE CUSTARD CAKE
From Look I Made That

3.75 oz AP flour (between 3/4 and 1 c.)
3/4 tsp baking powder
1/4 tsp kosher salt
1 lb 2 oz chopped apples (I used 4-5 apples)
2 large eggs, room temperature
6 oz sugar (3/4 c.)
1/2 vanilla bean
3 TBSP apple cider
4 oz unsalted butter, melted (1 cube)
unrefined sugar for sprinkling

- Preheat the oven to 350 degrees. Generously butter an 8-inch springform cake pan and line it with parchment paper. Sprinkle unrefined sugar on the sides of the pan and tap it around.

- Whisk the flour, baking powder, and salt together in small bowl.

- In a medium bowl, beat the eggs with a whisk until they’re foamy. Rub the vanilla bean seeds into the sugar and add to the eggs. Whisk until well blended. Whisk in the apple cider. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s even. Sprinkle the top of the cake with unrefined sugar.

- Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean. Transfer to a cooling rack and let rest for 30 minutes.

- Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

- Eat with a generous dusting of Maldon sea salt. And caramel and whipped cream if you’ve got it.

Apple Picking and Finally a Decent Lunch

I have blogged before about our annual fall sojourns to Apple Hill, but this year we wanted to do things a little differently. Going earlier in the season to avoid crowds and finding a decent place for lunch were at the top of our priority list. See, Apple Hill does anything apple-related extremely well.

Case in point: Apple Cider Donut-

Or the perfect Apple Fritter with chunks of fresh apple, laced with cinnamon:

Apple pie is always a winner-

Along with Apple Dumplings, Apple Crisp, Apple Strudel, Caramel Apples, Apple Cider and...  you get the picture.

But while the desserts are superb, over the years we have been subjected to one horrible lunch after another at Apple Hill. Grisly hamburgers, cold and tough tri-tip sandwiches on squishy white buns, and puny pulled pork sandwiches (all overpriced) had slowly drained us of any hope of finding a meal that was equal to the apple desserts.

But Crystal Basin Bistro finally has us excited about lunch again.

Located next to a winery of the same name, the sunny and open space of the bistro is inviting, modern and offers a dog-friendly patio. (We didn't take our chihuahua this time, but would love to in the future.)

Lunch plates are affordable ($8 per plate with meat, $6 for a vegetarian plate) and more sophisticated than anything else in the Apple Hill area. We opted for an antipasti plate, a beef brisket and gorgonzola sandwich, and...

The ridiculously gooey and probably very fattening cheesy artichoke dip. What can I say? We lost our heads for the day.

All fueled up after lunch, we headed to Denver Dan's for some apple pickin'.

I find apple orchards to be incredibly picturesque.

Last year we were disappointed when the U-Pick option here was cancelled after a bad apple season. This year obviously the trees were making up for lost time and were heavy laden with fruit.

Customers are encouraged to taste as they go to ensure ripe apples. Besides allowing us to buy the freshest apples possible, we get access to interesting varieties not often seen in grocery stores. We stocked up on King David and Northern Spy apples in particular.

Before leaving, we found this amazing deal - $2.99 for a basket of figs. In our area, figs almost never sell for less than $5 or more a basket, so I was in fig heaven when I saw this.

Weekends like this, you wish Monday would never come.

Pumpkin Muffins with Everything Good

Happily, this week I discovered that the pumpkin I have been storing on my front porch since our harvest in October was still in good eating condition! I started off the slaughter of the pumpkin with Dorie Greenspan's recipe for Pumpkin Stuffed with Everything Good. Bread, cheese, cream, bacon and chives... How could you go wrong? Just a wedge for dinner and we were full.

Then came this morning. I always feel like Saturday morning calls for a real breakfast, since I don't necessarily get one during the work week. What could be more appropriate than pumpkin muffins? I have a great recipe to share - it's even relatively healthy, with half whole wheat flour. Olive oil, dried cranberries, apples and walnuts made it hearty enough to fill you up for a while. (Two muffins at 11:00am and I was good till dinner! True story.) In a tribute to Dorie, the grand dame of French cookery, I'll call these Pumpkin Muffins with Everything Good.

Pumpkin Muffins with Everything Good

1 1/4 c. whole wheat flour
1 1/4 c. all-purpose flour
1 c. sugar
1 tsp. cinnamon
1/4 tsp. cardamom
Dash of: ginger, cloves, and nutmeg
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1/2 c. olive oil
1 c. pumpkin puree
1 tsp. vanilla extract
1 c. chopped apple
1/2 c. chopped walnuts
1/2 c. dried cranberries

Preheat oven to 350f. Grease a 12-muffin tin.

In a bowl, combine all dry ingredients and whisk together. In another bowl, combine the wet ingredients and whisk together. Stir the wet ingredients into the dry ingredients, then stir in the apples, walnuts, and cranberries.

Bake for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pan to wire rack to finish cooling.

Slow Cooker Pulled Pork with Apple Fennel Slaw

Slow Cooker Pulled Pork Sandwich

Autumn is (almost) here! The occasional chill in the air, the shorter days - something about it all makes me crave pork and apples, a classic combination. Then last Saturday was a crazy day and I was on the move constantly. It was so nice to come home and find dinner nearly ready. My husband had starting this pork in the slow cooker that morning, and when I got home that night, it was ready to shred.

Most slow cooker versions of pulled pork involve dousing the meat in prepared BBQ sauce which can be a little bit cloyingly sweet for me. This recipe, from Fine Cooking magazine, was just about right, a great template that you could also tweak to suit your preferences. It uses jarred salsa and a few spices, with great results.

To go with the sandwiches, I whipped up a quick Apple-Fennel Slaw with apples from our tree, and loved the slight sweetness, and the fact that this recipe involves neither cabbage nor mayonnaise. It was a meal so good I just had to share.
　
Apple-Fennel Slaw

2 Tbs. fresh lemon juice

3 tart apples

2 small heads fennel, cut into matchsticks

1 small red onion, cut in half and very thinly sliced

1/4 cup extra-virgin olive oil

2 Tbs. chopped fresh flat-leaf parsley

Salt and freshly ground pepper to taste


Put the lemon juice in a large bowl. Cut one of the apples in half, core it, and julienne it. Put the cut apple in the bowl and toss it with the lemon juice to keep it from browning. Repeat with the other apples. Toss in all of the remaining ingredients. Let stand for at least 20 minutes at room temperature. Taste for seasoning and serve.


Slow Cooker Pulled Pork
1 large yellow onion, halved and sliced

3/4 cup jarred tomato salsa (medium heat)

1/3 cup plus 2 Tbs. cider vinegar

1/3 cup packed light brown sugar

1 Tbs. ground cumin

1 Tbs. chili powder

Kosher salt

One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed

3 Tbs. tomato paste

Toasted hamburger buns, for serving


In a 4-quart slow cooker, combine the onion, salsa, 1/3 cup of the vinegar, the brown sugar, cumin, chili powder, and 1 tsp. salt. Add the pork shoulder and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or 7 to 8 hours on low.

Transfer the pork to a cutting board. Using two forks, shred the pork. Discard the bone and fat. Put 1 cup of the juices and onions in a large bowl. Whisk in the tomato paste, the remaining 2 Tbs. vinegar, and 1 tsp. salt. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on the toasted hamburger buns.

Apple Pie Filling

Was it all the late-spring rain we got in Nor Cal this year? Was it the compost and mulch I added to the fruit tree area? Whatever the reason, we got a bumper crop of all our fruits this year. I never did find out what type of apple we are growing, but I did learn a lesson in how to tell when fruit is ripe.

The green apples above were decidedly under-ripe, which I discovered when I tried to bake with them. The only thing they were good for was thickening jam. After this early basket picked in August, I waited until September to pick the rest of the apples, when the fruit began to drop naturally from the tree and the apples had acquired a yellow blush.

Another thing I have learned this year is to plan in summer for what you want to be eating in winter. With so many apples, it seemed like a great plan to make some apple pie filling for our holiday pies. When that time comes around, it will be easy (as pie) to take one out of the freezer, defrost it, and plop it in a homemade pie crust for a delicious contribution to the dessert table.

I divided the following recipe by a third, but I wish I had made more. As we licked the spoon and pan clean, we concluded that it tastes exactly like the McDonald's apple pie filling, that nostalgic childhood taste of cinnamon and nutmeg that you can't help but love. It was so good, I can't wait for November!

Apple Pie Filling

18 cups thinly sliced apples

3 tablespoons lemon juice

4 1/2 cups white sugar

1 cup cornstarch

2 teaspoons ground cinnamon

1 teaspoon salt

1/4 teaspoon ground nutmeg

10 cups water

In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.

Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.

Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.

Seal and freeze. Can be stored for up to 12 months

Can You Identify These Apples?

My parents don't pay much attention to plants and trees and flowers. Thus, after their landscaper told them what kinds of fruit trees he had planted in their yard, they promptly forgot what he said. This left me to try to guess what we're growing based on the fruits I pick.

Some were easy, like the unmistakable Asian pears. Others have stumped me, like the firm green apples that ripen every August. At first I assumed they were Granny Smith, but then I read that Granny Smith apples are late-season ripeners. These apples are most definitely early ripeners, looking ripe in early August every year. The flesh is tart and a bit dry... but that could be due to lack of water. :-) Here's a picture of my first harvest - any ideas as to what kind of apples these could be?

Apple Cinnamon Whole Grain Waffles

Remember back in the 90's when mom's freezer was always stocked with frozen Eggo waffles? Maybe that was just me, but anyway- I liked the apple cinnamon kind the best. I've been experimenting with a couple of different whole grain waffle recipes and adding in fresh grated apple and spices. The whole grain flours make these much more substantial and filling than the lightweight Eggo waffles that never filled me up for long. Also, I found that when I froze a big batch of these guys and heated them later in the toaster oven, they made a great healthy stand in for the Eggo's of my childhood. In this fashion, I was finally able to Leggo my Eggo.

Whole Grain Apple Cinnamon Waffles

In a large bowl, mix together:

2 c. whole wheat

½ c. buckwheat flour

½ c. oat flour

1/2 teaspoon sea salt

1 ½ teaspoons baking powder

1 teaspoon baking soda

1/4 cup brown sugar
1 teaspoons cinnamon
1/4 teaspoon nutmeg

Mix all of the dry ingredients together. In a separate smaller bowl, mix together:

3 eggs

2 cups buttermilk

1 teaspoons vanilla

¼ c. olive oil

Next, stir this wet mixture plus 1 grated apple into the large bowl with the dry mixture. Stir until just combined and let sit for 5 minutes while your heat your waffle iron. Pour desired amount of batter into waffle iron and cook until brown and crisp on the outside. Serve with real maple syrup. Makes about 16 waffles.

If freezing waffles for weekday breakfasts, place hot waffles on a rack to cool. When cool, stack in a ziplock bag and freeze. To use, place frozen waffles in toaster oven or toaster until heated through and crispy on the outside.

Day Trip to Apple Hill

What would life be without traditions? One favorite fall tradition for our family (and many others in the greater Sacramento area) is going to Apple Hill, a chain of family orchards that host guests every fall. The first thing to do when you arrive?
Enjoy the scenery of the tall trees, hiking trails, streams and lakes. Breathe some fresh woodsy air and let go of your worries.

Next, you can pet an alpaca or billy goat at a petting zoo...
Or check out some crafts, like homemade spicy scented candles and local olive oils.

And then, of course, there's the apples.

Besides free samples of freshly pressed apple cider, nearly every ranch on the hill boasts a bakery with a myriad of irresistible offerings.
Be sure to try the Apple Cider Donuts at Rainbow Orchard, always made fresh and hot and covered with cinnamon sugar.

Apple pie is also a must. This year, we tried Apple Sour Cream Blackberry, a sure winner. Can't make up your mind? Buy a frozen pie to take home with you.
And at High Hill Ranch, the Apple Fritter is legendary. This huge, moist disk, laced with chunks of apple, cinnamon, and glazed with a sweet icing, is another must-have treat from Apple Hill.
I hope you get a chance to try Apple Hill, or go to a place that is synonymous with autumn where you live, whatever that may be!

German Apple Cake

Now that I've given my soapbox speech on nutrition, I shall proceed to share a recipe for... German Apple Cake! One of the best things about balance is you can still indulge occasionally, and this one really satisfied my sweet tooth. It's so simple, but when the quality of the ingredients is high, so is the finished product. I made this for dessert tonight when the missionaries came over and it was delicious. My husband insisted it was "a must" for the blog and a culinary "success". (I think he liked it; what do you think?) This recipe comes from my "Rustic Fruit Desserts" cookbook. I used Gala apples, my Microplane box grater to do the zesting work, and FYI: turbinado is coarse/raw sugar, which adds a wonderful texture to the top of the cake.

Mimi's German Apple Cake

1 T. unsalted butter, at room temperature, for pan
1 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter
1/2 c. sugar granulated sugar
Zest of 1 lemon
2 eggs
1 tsp. pure vanilla extract
2 apples, peeled, cored, and each cut into 6 pieces
2 T. turbinado sugar

Preheat the oven to 350F. Butter a 9-inch round baking pan.

Sift the flour, baking powder, and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar, and lemon zest on medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Add the flour mixture all at once and mix on low speed just until incorporated. Pour the batter into the prepared pan, spreading it smooth.

Score the peeled side of the apples with the tines of a fork and arrange the apples atop the batter around the perimeter, with 1 slice in the center. Sprinkle the turbinado sugar over the cake and bake for about 40 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean. Sometimes the batter around the apples looks slightly underdone, but not to worry; it's just the moisture from the apples.

Storage: Wrapped in plastic wrap, this cake will keep at room temperature for 2-3 days.

Stewed Apples and Apple Hill

Every fall, it is my tradition to drive about an hour east of Sacramento to a community collectively known as Apple Hill - a series of family-run orchards, farms, shops, bakeries, and craft fairs around the city of Camino, California. When I was young, I would make this trek with my family and we would visit the same farms every year, sticking mostly to the biggest and most well-known locations, such as High Hill.

However, this fall, my husband and I went with few other friends and we explored new farms. At Denver Dan’s, we picked our own apples from the orchard and paid by the bucket. On one hand, it was more labor-intensive and expensive to buy my apples this way versus the more convenient method of buying them from the bins or by the box at one of the shops.

On the other hand, the apples were undoubtedly fresher than the boxed ones (who knows how long they had been sitting there?) and I felt a sense of accomplishment and personal connection to the literal fruits of our labor. I had the power to personally select the finest specimens on the trees. Furthermore, what could be more satisfying than to hunt for and gather my own food, then later prepare and consume it? It was rewarding to be involved in the whole process of consumption on this occasion. Plus, we discovered new varieties of lesser-known apples as we explored the rows of apple trees, each row boasting a different kind of apple. Winter Banana apple, anyone?

As we stopped and visited the various farms, we sampled freshly fried apple cider doughnuts, apple dumplings, homemade fruit curds and jams, and freshly pressed organic olive oils. I bought a frozen Dutch apple pie and a gallon of good fresh cider to take home. Later, at home, I also make several batches of stewed, one of the true joys of fall. I like to use fresh Apple Hill Cider to amplify the flavor of the apples, but if you don’t have access to it, substitute water. Here is my method of preparation:

Stacy’s Stewed Apples

Start with sliced and peeled apples (preferably a mixture of several kinds of apples, both sweet and tart). Place them in a study saucepan or stockpot, depending on how many apples you have and how much you intend to make. Pour in some cider and sprinkle generously with cinnamon and just a bit of nutmeg - not too much, as nutmeg can overpower other spices. Add sugar or brown sugar as desired, depending on the desired level of sweetness.

Cook over medium heat, stirring often with a wooden spoon, until the apples start to become soft. You can use the spoon to cut and mash the apples, a lot or a little, depending on how chunky you like it. Add more cider/water if the mixture starts to look dry.

When the apples have reached your desired consistency, you may serve them either warm or cool. They will keep for up to a week in the refrigerator. To store for longer, either freeze it in batches or can it for enjoyment all through the year. To can, ladle hot apples into sterilized cans and process for 20 minutes.