Apples, apples and more apples.

3 Oct

It has been a while.  Too long.  I have many excuses, travel, summer, a computer that is temperamental in the best of times.  But really they are just excuses.

It is officially Fall here and to mark the season we took Bells apple picking yesterday.   We drove about an hour outside of Philadelphia to Strawberry Hill Farm in Chesterfield Township, New Jersey.  We spent about an hour there and picked 20lbs of Stayman-Winesap, Fuji, Breaburn, Rome, Red and Golden Delicious apples.  Bella loved it, picking fruit with gusto, helping Martin pull the wagon and eating her weight in apples.

Out in farm country 20 lbs of apples seemed like a reasonable amount, back in the city Martin and I could only laugh.  We don’t have anywhere to put 20lbs of apples.  Bella will do her part eating two or three a day, Martin will take them to work and I will bake.

First up: Apple Cake.  I combined techniques and ingredients from a bunch of online recipes and came up with this apple coffee cake.  A pound of apples (only 19 lbs to go!) layered in a moist cinnamon -y cake.

Apple Cinnamon Coffee Cake

3 cups of all-purpose flour

1 tablespoon cinnamon

1 teaspoon  salt

1 teaspoon baking soda

3 eggs

1 1/2 cup of vegetable oil

2 cups of sugar

1 teaspoon of vanilla

4 apples, peeled, cored and sliced into 1/2 inch wedges

Pre-heat oven to 350° and prepare your pan.  I used a 10 inch cake pan, a bundt pan would work.

Sift together flour, salt, baking soda and cinnamon.  Whisk together oil, eggs, sugar and vanilla. Fold the dry ingredients into the egg mixture.  Mix until just combined.  Pour 1/3 of the batter into your prepared pan, top with 1/2 of the apples, top with another layer of batter, layer on the remaining apples and top with the last of the batter.

Bake 1 hour 15 minutes or until the top is golden and a tooth pick inserted into the middle of the cake comes out clean.  Remove from the pan and let cool.  Dust with powdered sugar.  Enjoy!

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