Apple Picking Near the Lake

On a recent wonderful warm day I had the absolutepicking apples with a view of Lake Erie pleasure to go and pick apples with friends at a private home right on Lake Erie.  As you can see the trees are just laden with apples! They were just huge, and I took four large bags home.

So once I am home, the question becomes–what to do with them.  Guests have been the beneficiary of the bounty of the apples–Apple Crumb Cake, Apple Pancakes, Apple Cranberry Cake, French Apple Cake, Baked Apple French Toast…so many choices.

Here is a picture of the Apple Cranberry Cake.  slice of apple cranberry cakeThe newest recipe is the French Apple Cake, which has specifically four different kinds of apples and the scent of rum! It has a wonderful buttery adult taste.

Recipe from Dorie Greenspan.

just baked french apple cake in panFrench Apple Cake

Serves 8

  • 3/4 C flour
  • 3/4 teaspoon baking powder
  • pinch of salt
  • 4 large apples, all different kinds
  • 2 large eggsfrench apple
  • 3/4 cup sugar
  • 3 tablespoons dark rum
  • 1/2 teaspoon vanilla extract
  • 1/2 C unsalted butter, melted and cooled
  1. Preheat oven to 350 degrees.  Butter an 8-inch springform pan, and place on a baking sheet lined with parchment paper.
  2. Whisk the flour, baking powder and salt together in a small bowl.
  3. Peel the apples, cut them in halves and remove cores.  Cut into 1 to 2-inch chunks.
  4. In a bowl, beat the eggs with a whisk until foamy. Pour in the sugar and whisk for a minute or so to blend. Pour in the sugar and whisk for a minute or so to blend.  Whisk in the rum and vanilla.  Whisk in half the flour mixture, and when it is incorporated, add half the melted butter, followed by the rest of the flour mixture 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 to even out.
  5. Slide the pan into the oven and bake for 50 – 60 minutes, until the top of the cake is golden and a knife inserted deep into the center comes out clean.  Let rest on a cooling rack for 5 minutes.
  6. Carefully run a blunt knife around the edges of the cake and remove the sides of the pan.  Allow to cool until it is slightly warm or at room temperature.
  7. Cake can be served warm or at room temperature, and will keep about 2 days at rooms temperature.

 

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