You will probably be seeing a lot of apple recipes from me lately, though I will try to space them out. Apples are one of my favorite fruits, but there is no doubt they are best this time of year. I fancy myself a wannabe apple connoisseur. The US grows about 100 varieties of apples commercially. Of course I usually stick to the usual Cortlands, Macs, Galas, and Granny Smith’s, but it is always a treat to go to a farm stand and find Honeycrisp, Paula Reds, Macouns, and Ginger Gold’s. I will admit though, I don’t get most of my apples at the grocery store or farm stand. No, I am a sucker, I pick them myself. You see, there is something immensely satisfying (er, crazy) about paying $12 admission to a pick-your-own farm in order to fill my baskets and then fork out another $4 a pound. Why I pay about $40 for fruit that would otherwise cost me $10 is a mystery likened to why Americans pay for bottled water when the tap is practically free and just as good.***
Anyhow, I have roughly one zillion apples, so in addition to this apple cake, I will be posting some other treats in the upcoming weeks utilizing the fruits of my harvest (pun intended).
***Disclaimer: I do not purchase bottled water. You shouldn’t either, it is the leading cause of plastic waste in the country. And don’t think you’re innocent because you recycle – that still uses energy. Click here and here and here. Ok, sorry, very off topic, back to your regularly scheduled cooking.
- 3 apples, peeled, cored, and diced
- 2/3 c. apple sauce
- ½ c. vegetable oil
- 1¾ c. white sugar
- 2 c. all purpose flour
- 3 eggs
- 1 tsp. vanilla
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. baking soda
- Preheat oven to 375.°
- Sift together all dry ingredients. Using a wooden spoon, stir in vanilla, eggs, apple sauce, and oil until incorporated. The batter will be very thick.
- Stir in apples.
- Bake in a lightly greased and floured tube pan for 45-50 minutes, or until a toothpick inserted comes out clean.