The air is crisp and the leaves are turning. There’s no better time to enjoy what might be autumn’s favorite fruit: Apple.
There are thousands of different varieties grown in the U.S. and their flavors range from tart to tangy to sweet. Now in season are the winter apples or late season varieties: Braeburn, Enterprise, Fuji, Gold Rush, and York Imperial. All five of these varieties work well in pies.
Whether it’s a pie, cider or applesauce, be sure to add apples to your fall shopping list and, since the holidays are right around the corner, make and freeze an apple cake like this recipe passed down to me from my grandmother:
Mam-Ma’s Applesauce Cake
½ c. butter or margarine
2 eggs
1 ½ tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. ground allspice
½ c. raisins
2 c. sugar
2 ½ c. sifted all-purpose flour
1 tsp. salt
½ tsp. ground nutmeg
1 ½ c. applesauce
½ c. chopped pecans
Cream butter; gradually add sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each. Sift together flour, baking soda, salt, cinnamon, nutmeg and allspice. Add flour mixture to creamed mixture alternately with applesauce. Stir in raisins and pecans. Turn batter into greased and lightly floured pan. Bake at 350 degrees about 45 minutes or until done.
Happy fall, y’all!
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