Golden delicious autumn apple cake
Special to The Union
I think it best not to confess how many times I’ve seen the delicious film, Julia and Julie. One of my favorite lines is when Julia Child and her husband, Paul, are dining in a restaurant. Paul has recently been reassigned to work in Paris. As a newly married woman Julia hasn’t found her passion/work yet and asks Paul, “What do you think I should I do?”
He says, “Well, what do you really like to do?”
She swallows a bite of food, pauses for less than three seconds and quips with characteristic enthusiasm, “Eat!”
This brings me to my most recent conundrum. Once children leave home there just aren’t enough excuses to bake (and eat the product). As I sit at my computer, our Golden Delicious apple tree is dropping fruit faster than I can type so that’s my excuse to dig out a recipe for Autumn Apple Cake. It’s a fall favorite – one of those great recipes that came from Susie who passed it to Kristin who shared it with Aurelius who copied it for Gracie who sent it to me. It’s so good – moist, freezes well, easy-to-make. When it’s baking, the whole house is infused with the smell of cinnamon and nutmeg.
My other problem (blessing) is that my husband is so admirably (annoyingly) disciplined that he will eat only one piece of cake leaving the remainder in the kitchen beckoning me like a bee to the flowers or a bear to the honey. I just can’t leave it alone! SOooo this recipe is cut in half. You can make just enough for two and a little leftover for breakfast or to share with a neighbor.
Patti Bess is a local freelance writer and author. Look for her upcoming cooking classes at In the Kitchen Cooking School. E-mail her with questions or for more information at firstname.lastname@example.org
One quarter cup butter
Three quarters cup brown sugar
One half teaspoon vanilla
One tablespoon milk
One cup whole wheat pastry flour
One half teaspoon salt
One half teaspoon baking soda
Two teaspoons cinnamon
Three quarters teaspoon nutmeg
Two cups firmly packed apples, chopped
One half cup raisins (optional)
One half cup chopped walnuts (optional)
Preheat the oven to 375 degrees.
With an electric mixer, cream together the butter and sugar. Add the eggs, milk, and vanilla and continue to beat.
In a separate bowl, measure and add the flour, salt, soda, cinnamon, nutmeg, apples, and optional raisins and nuts. Mix lightly. Add the wet ingredients to this bowl and stir well with a spoon. Pour mixture into a deep 9-inch round or square pan and bake for 40 to 50 minutes. Blend a little honey into some yogurt and add a dollop of that in place of whip cream. Makes 4 to 6 servings.
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