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Apple Time is Strongly Encouraged and an Apple Cake Recipe for your Sunday Supper

Apple Time is Strongly Encouraged and an Apple Cake Recipe for your Sunday Supper

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I’m loving the gorgeous Fall weather in Northern California these days. Last week I made a trip to Apple Hill in Placerville to celebrate and take advantage of the Fall colors, food and wine. My primary goal was to get out of town to get away from the depressing news about the Northern California wild fires, to enjoy a long drive, and most importantly take home some gorgeous colorful apples for Sunday night’s dessert.

 

First I started out at Grace Patriot Wines to sample their varietals. I tried the reds only since I was driving and wanted to save my calories for the apple and berry pastries. The women were friendly and generous with their pours and I decided to buy their orange olive oil since I love to bake pound cakes with it.

 

Next I drove a little ways up the street and came across Boa Vista Farms  fresh produce stand, gifts and baked goods. They also have a wine tasting section, as well as apple and pear samples, and fresh apple cider too. The pastries are bursting with fruit and they have a wide array of pies and donuts as well. Don’t forget the caramel apples dipped in chocolate and sprinkles, nuts and Oreo cookies. You will want to buy one of everything.

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Don’t just come here for the sweets, the apple varieties are outstanding. I found bushels of Gala, Jonagold, Empire, Red Delicious, Golden delicious, Jonathan, honey Crisp, Rome, and McIntosh. For about $26.00 you can get a box of these ripe and just picked crisp apples. Of course you can find gourds, pumpkins and fresh vegetables here as well.

 

 

This place is nothing short of charming and great for the entire family. There is a map of various farms and wine makers so you won’t get lost. I find it is more fun to drive along and take a turn here or there. You never know where you might turn up. In fact, this is how I have found my most precious food and wine finds in the past. Just last July I came across Rams Gate Winery when showing our friends from Spain around Sonoma. I was delighted when they were able to accommodate our party of 8 at a long table right in the center of the excitement. They offered us a cheese board and charcuterie platter along with accompaniments like nuts, jam and chocolate truffles. 


It was just what we needed to fill our tummies before stopping for lunch at Rutherford Grill. This place has to be my favorite of all restaurants in the wine country. Their prime rib French dip is amazing and I can’t stop thinking about their focaccia and olive oil side dish. It was melt in your mouth delicious, just the right amount of salty from the bread and fruity taste from the oil. You won’t want to miss eating there. But make sure you have a reservation, because it can get busy.

 

 

So when you want a Fall themed outing and you need to get away for a day, you have a few ideas here to explore. Now for some kitchen time to make homemade cinnamon applesauce, apple cake with caramel sauce and maybe an apple strudel too. Make this for your next Sunday supper. My family will be thrilled with all these goodies and my house will smell divine.

Here is a pic of the strudel.

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Fresh Apple Cake

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4 C peeled and sliced apples (3-4 apples of your choice) I use Jonagold and McIntosh

1 ½ C Granulated sugar

2 C. All Purpose Flour

2 tsp Baking Soda

1 tsp cinnamon

1 tsp ground Ginger

½ tsp Nutmeg

½ tsp ground Cloves

½ tsp Kosher Salt

2 tsp Vanilla

2 Whole Eggs beaten

½ C Canola Oil

½ – 1 C Chopped Walnuts

 

Directions: 

Take sliced apples and coat with granulated sugar in a extra large mixing bowl.set aside. 

Sift dry ingredients ( flour, soda, spices, and salt)  together in a medium size bowl. 

Measure oil in a med size glass measuring cup. Add eggs and vanilla and stir. 

Take bowl with sugared apples and pour dry mixture over them and stir until apples are coated. Pour in wet mixture, chopped walnuts and stir until combined.

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Pour into a 13X9 glass Pyrex dish, smooth out and bake in a 350 degree preheated oven for 40-45 min or until toothpick comes clean when inserted. Serve warm with vanilla ice cream and caramel sauce.

 

Enjoy!

 

Please follow my blog for more great recipes and stories of my travels. And please Ieave a comment below if you have any questions.

 

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How Stopping Off at a Roadside Farm Can Inspire Your Baking

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October is one of my favorite times of the year. The weather is getting cooler in the mornings and evenings and we hold out for hope that the rains will come soon. My neighbor’s kids are getting excited about the upcoming Halloween by decorating their yards with goblins, skeletons and huge fake black spiders and I’ve been purchasing sweets for their arrival at my front door on October 31st. Of course I won’t be baking treats for the youngsters, but their parents might enjoy a little something sweet while trekking through the neighborhood. This is where my apple cake will come in handy.

You’re probably wondering what inspired me to prepare this super moist cake. Recently while driving through the countryside of Sonoma County I ran across a farm called Green String Farm along Old Adobe Road in Petaluma. My sister Susan and I were taking my dad to the casino in Santa Rosa when we stumbled across this gem.

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I was happy to learn that they sold local produce, nuts, flowers, olive oil, eggs, cheese, honey and herbs. These establishments are rare where I live in rural Walnut Creek, but are occasionally found in the hills of Petaluma. I know how much work goes into growing these vegetables because I have a garden also at my home. Keeping up with the water in the midst of the drought is not a small feat. This is why I appreciate buying from places like Green String Farm. I know my purchase will be fresh and fairly priced.  The owner happened to be friendly, answered any questions we had and sent us on our way with a smile.

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I found their walnuts to be the best I’ve ever tasted. They are sold in bulk by the pound in their shell.  Apples pair well with walnuts and it’s the season when I’m in the mood for a warm spice cake. I’ve made this recipe for the past 15 years every time I have an excess of apples and I love serving it with a caramel sauce and Chantilly cream or vanilla ice cream. Luckily, I have plenty of time to bake before the trick or treating begins next week.

FRESH APPLE CAKE

Ingredients:

4 C sliced apples (3-4 depending on the size. Leave the peels on for more fiber) Granny Smith or Johnagold or your favorite apple.

1 ½ C Granulated Sugar

2 C All Purpose Flour (Can substitute Coconut, or Almond Flour if you want less carbs)

2 tsp Baking soda

2 tsp Cinnamon

2 tsp Ginger

¼ tsp Nutmeg (freshly grated)

½ tsp Cloves

½ tsp Maldon Salt Flakes

2 tsp Vanilla

2 Eggs (slightly beaten)

½ C Canola Oil

½-1 C chopped Walnuts

Optional

Vanilla Ice Cream

Heavy Cream

Caramel sauce

Ingredients:

¾ C (6oz/185 g) Granulated Sugar

2 T Water

½ tsp fresh Lemon Juice

¾ C (6 fl oz/180 ml) Heavy Cream

Directions:

In a medium size heavy saucepan combine the sugar, water and lemon juice. Cook over medium high heat until it turns amber, 6-8 minutes. Do not stir. Tip the pan to ensure even cooking. Do not allow the sugar to burn. When amber color, remove from heat and add cream. Stir with a long handled spoon or whisk until the sauce is smooth and blended. Let sauce cool to warm and use immediately. Can be covered and refrigerated for up to a week.

Makes about 1 cup (8 fl oz/250ml).

Preheat oven to 350 degrees

Directions:

Sprinkle sugar over sliced apples in a large bowl and stir. In another bowl, combine all spices, soda, salt to flour and mix. Add dry ingredients to apples and mix with a wooden spoon.

In a separate bowl, measure out oil and add eggs and vanilla and stir.

Pour wet ingredients into apples and mix well. Add walnuts and pour evenly into a buttered 13X9 inch pan. Or for a special occasion, pour into separate small ramekins to serve individually. Baking time will be less for these.

Bake in a preheated 350 degree oven for 40-50 minutes until a tooth pick comes out clean.

Serve alongside caramel sauce,and a scoop of vanilla ice cream or whipped cream.

Enjoy!

 
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Posted by on October 24, 2015 in Uncategorized

 

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