welcome september!
release the doves.. we’re open again for another apple season!
what a joy to welcome you into the orchard after many months of planning, cultivating, plowing,
mowing, planting, pruning, harvesting, building, collecting, painting, cleaning…
you are going to love visiting our farm!
are you back in school or sending loved ones to school today?
cake helps!
as promised.. the apple pie cake recipe
adapted from 'whitewater cooks more beautiful food'.
we love every single one of the whitewater cook books!
you will need..
a 10 inch springform cake pan
12 cups of apples.. i used a dozen of our our sunrise apples
our ginger golds would be fabulous too. cortlands will be amazing!
1 tablespoon of cinnamon
1 teaspoon of sugar
3 eggs
1 1/2 cups of sugar
a pinch of salt
1 1/2 cups of canola oil
1 tablespoon of vanilla
1 1/2 cups of all purpose flour
3 tablespoons of sugar mixed with 1/2 tablespoon of cinnamon
to make..
heat your oven to 350°.
line the bottom of the pan with parchment paper.
wipe or brush the sides of the pan with canola oil.
toss the apples with the cinnamon and sugar.
layer the apples into the pan pressing gently down.
beat the eggs, sugar and salt until fluffy and then add oil and vanilla.
gently fold in the flour.
pour the batter over the apples and tap the pan to ensure the batter wiggles through all the layers.
sprinkle the top with the sugar and cinnamon mixture.
you could top this with nuts too.. sliced almonds or hazelnuts perhaps?
bake for an hour and 20 minutes.. until a skewer comes out clean.
let the cake cool before removing it from the cake pan.
this feeds 8-10 loved ones.
of course if you add ice cream, or crème frâiche, this dessert would be even dreamier!
enjoy!
see you soon!
warmly
laura
