Apple Season is BACK!

Cake sneak peek!

Happy Thursday everyone! On this important date, I'd just like to take a moment to remember those who aren't with us and those who became heroes on this date so many years ago...we honor you today and every day. 

Just noticed I've exceeded the 9000 reader mark! Thank you to everyone who has been checking out my blog - it means a lot to me! This week I've been working on two, count them TWO party cakes for a very special soon-to-be one year old girl! Pictures coming soon...

In the meantime, let's talk apples. Blueberry pints have shrunk back down to expensive half pints; strawberries are looking a little droopy; pluots have become plu-blahs...so that can only mean apple season is upon us once more! I've found 3 apple recipes that will make you happy to say bu-bye summer, hello fall!

Mmmm...cake...
Maple-Apple Upside-Down Cake
Joanne Chang

Ingredients

• 1 cup pure maple syrup
• 3 Granny Smith apples—peeled, cored and cut into eighths
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs
• 3/4 cup buttermilk
• 1 tablespoon pure vanilla extract
• 1 1/2 sticks unsalted butter, softened
• 1 1/3 cups sugar
• Crème fraîche, for serving

Directions

1. Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
2. In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.
3. Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 1/2 hours, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
4. Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche.

Fry 'em up...
Apple Fritters
Gourmet December 2001

Ingredients

• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 cup cold beer (not dark)
• 10 cups vegetable oil
• 2 apples (1 lb), peeled, halved lengthwise, cored, and sliced 1/4 inch thick
• Confectioners sugar for dusting

Directions

1. Stir together flour, granulated sugar, and salt, then add beer and whisk to combine. Heat oil in a 5-quart heavy pot until thermometer registers 375°F.
2. Dip apple slices in batter, shaking off excess, and fry, about 8 at a time, until golden, about 1 1/2 minutes on each side. Transfer fritters with a slotted spoon to paper towels to drain. Serve warm, dusted with confectioners sugar.

Skin on, please...
Apple Crisp with Apple Skins
Jo Robinson

Ingredients

• 2 1/2 pounds apples, preferably Granny Smith or another nutritious variety
• 1/2 cup honey
• 1 tablespoon unbleached all-purpose flour, whole-wheat flour, or rice flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Topping

• 3/4 cup unbleached all-purpose flour, whole-wheat flour, or rice flour
• 3/4 cup rolled oats (not instant)
• 1/2 cup chopped walnuts
• 1/2 cup dark brown sugar, firmly packed, or 1/2 cup honey
• 1/2 cup (1 stick) unsalted or salted butter, melted

Directions

1. Preheat the oven to 350°F. Peel and core the apples, but do not discard the peels. Slice the peeled apples into 1/4 inch slices and place into a large mixing bowl.
2. Combine 1 cup of the sliced apples, the apple skins, the honey, 1 tablespoon flour, cinnamon, and nutmeg in the bowl of a food processor. Process on high speed until the skins are finely chopped, about 3 minutes. (This will seem like a long time.) Stop and scrape the sides of the bowl as needed. Stir the chopped mixture into the bowl of sliced apples, then spoon into a greased 8‑inch square baking pan. Set aside.
3. To make the topping, combine all the topping ingredients in a medium mixing bowl. Stir until blended, then spoon over the apples. Place the pan on the middle rack of the oven and bake 50-60 minutes, or until the top is golden brown and the apple slices are tender. Cool 10-15 minutes. Serve warm or at room temperature.

Variations: Add a teaspoon of grated lemon peel to the apples. Add 1/4 teaspoon ground allspice or ground cloves. Use pecans instead of walnuts.

Happy baking!