On my bike ride to the post office this morning, it suddenly hit me that it is already mid-October. How did that happen? It’s pretty easy to lose track of time when you don’t have the structure of school or a job (woes of unemployment) and live in California where the seasons don’t change much. Something about the sound of fallen leaves crunching beneath my bike wheels really did it though. Little things often result in the biggest nostalgia. Anyway, after getting home, I decided to get in the mood for autumn by baking a seasonal recipe.
Earlier this week, I picked up some fuji, granny smith, and gravenstein apples from the Milk Pail Market, so I thought an spiced apple cake would be in order. This cake has a nice vanilla-with-a-hint-of-rum flavor and isn’t overly heavy or rich. A dash of cinnamon would be nice too and you can use any type of apple, but cooking apples like granny smith work the best. I think it’s best served warm with a scoop of vanilla ice cream.
Ingredients. A recipe adapted from “Marie-Hélène’s Apple Cake” on Epicurious.
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 4 large apples (I used 2 granny smith, 1 fuji, 1 golden delicious)
- 2 large eggs
- 3/4 cup sugar
- 3 tablespoons spiced rum (Myers, Captain Morgan, or similar)
- 1/2 teaspoon pure vanilla extract
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- Peel and slice apples into ~0.5 inch cubes. Keep apples submerged in cold water to avoid browning.
- Combine butter, sugar, eggs, rum, and vanilla in one bowl.
- Combine flour, baking powder, and salt in a second bowl.
- Mix together apples (#1), wet ingredients (#2), and dry ingredients (#3) and place in a greased 8-9 inch cake pan.
- Bake in an oven preheated to 350 F for 50-60 minutes.
I was impatient and ate a slice before taking pictures. I’m sure you can forgive me once you’ve tasted the cake.