thethriftycrafter has moved to New York! While my new schedule doesn’t allow for a whole lot of crafting time, my hubs and I have tried to make the most of the time we do have by venturing out to explore our new surroundings. Among our most recent trips, we did a little apple picking in New York’s Hudson Valley region at Wrights Farm. We spent the day taking in (and taking pictures of!) all of the fall colors and finished up with a brisk hike in the apple orchards. Such a fun outing to enjoy the fall season!
Coming home with 2 whole pecks of apples, I was in search for a few good recipes. I turned to my trusty Moosewood Desserts cookbook for inspiration and found a great recipe for Old Fashioned Apple Cake. I made it as directed and it was delicious, though next time to mix it up, I would add some chopped walnuts and a cream cheese glaze. Try it as a morning bread in a loaf pan, or increase the recipe and make it in a bundt pan for a festive fall party cake. A sweet reminder of the glorious beauty of fall.
Old-Fashioned Fresh Apple Cake
1/2 cup butter, melted
1 cup packed brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups peeled, chopped apples (recipe suggested Mutsu and Rome, both of which were varieties we picked!)
2 tablespoons of fresh lemon juice
1/4 teaspoon freshly grated lemon peel
1. Preheat the oven to 350. Oil or butter a loaf pan.
2. Combine the melted butter and brown sugar, beating well by hand or using an electric mixer. Add the vanilla, then beat in the eggs one at a time.
3. Sift together the flour, baking soda, salt and baking powder. Fold the flour mixture into the butter mixture – batter will be stiff. Fold in chopped apples, lemon juice and lemon peel.
4. Pour the batter into the prepared pan and bake for 45 – 50 minutes or until the cake is golden and a knife comes out clean. Serve warm with vanilla ice cream or let cool and garnish with a cream cheese glaze.