Rebecca: One of my favorite things to do every fall is get out of the city for the day and go applepicking. Max have ever gone apple picking before.
It was a cold rainy day. We’re possibly the only people in the orchard so were the apples all to ourselves.
Our bags full of Fujis, Courtlands, Empires and Honey Crisp. We headed home to put our apples to use.
This week on Working Class Foodies.
Max: So when we were at our aunt’s house for yankapour last month, we finally got her to hand over the recipe for this apple cake.
One of our family’s’ traditional holiday desserts.
Rebecca: I always loved it because it has all the flavors of fall with none of the work of an apple pie. Core and peel apples. Chop them into uniform chunks. Toss them with two tablespoons of sugar and two tablespoons of cinnamon. And then in another bowl, you just put two cups of flour and two cups of sugar, four teaspoons of baking powder, a quarter teaspoon of salt, two and a half teaspoons of pure vanilla extract, a cup of vegetable oil and four eggs, one, two, three, and four. It’s a super indicate plan aside from apples, it’s all—
I’m going to put in most of these apples, not all of them because I've got a lot more apples and I have batter. There are about three cups of apples. Another thing that’s really nice is the apples keep it moist so it doesn’t dry out the next day.
I've got a lot of leftover apple but I can freeze these and make them into a pie. Pop it in a bunt pan and bake.
Max: Or any cake pan really.
Rebecca: I spent hours slaving over this batter, so we’re going to bake it at 350 for about 65 minutes, or until the top is just golden brown.
Is it caramelized on top?
Max: On a windy day, you're going to pattern yourself as much as the cake.
Rebecca: This is not working out at all. Give me this, give me this, they're too delicate.
Looks like it really caramelized on the bottom, it’s nice. This cake is—it’s not just, you know a dessert cake, you can also make this bring it to a brunch or if you go on like a fall picnic or something, I mean its really perfect for almost any situation.
Max: Right. The cake is also virtually fail proof. The apples hope you can be moist, it’s not too sweet so you can serve it for brunch or dessert so really it’s just a really great fallback recipe.
Rebecca: So cost breakdown for the apple picked because we spent ahout $2.00 on apples and everything else, the flour, the sugar, the vanilla, the eggs, the vegetable oil, we had in our pantry. So really I mean it was a $2.00 cake.
Max: Plus like a tablespoon of powder sugar on top, so it’s like, you know twenty cents, if that.
Rebecca: Roughly. So send in your favorite apple recipes or better yet your favorite traditional family recipes.
Max: And we’d love to feature it on our book.
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