The apple season is upon us and orchards are open and available for fall activities. One of the most timeless is apple picking. Reservations help minimize the crowds as well as staggered groups, wearing a mask is a must, but apple picking is not cancelled. We suggest going once to minimize exposure, purchasing a variety and grabbing a few more than normal.
Since apples are so versatile, plan your recipes in advance to ensure that none go to waste. Try homemade applesauce, baked apples, dehydrated apple chips, and one of our favorites, Mom’s Apple Chip Cake. This cake is rich and flavorful with hints of vanilla, cinnamon and caramel, which develop in the baking process. A slice warm from the oven or the next day for breakfast with a cup of coffee is the perfect fall treat. For those with dietary restrictions we have included modifications.
Ingredients:
1 and 1/2 cups of oil either canola or olive
2 cups sugar
2 eggs or 2 flax eggs (1 tbsp of ground flax with 3 tbsp of water = 1 flax egg)
3 cups fresh peeled empire apples that are boiled and allowed to cool
1 cup enjoy life semi sweet chocolate chunks
1 cup chopped walnuts ( for those allergic add another cup of chocolate chips instead)
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
3 cups flour (To make GF use King Arthur Gluten Free Flour)
How to:
Blend oil, sugar and eggs in large mixing bowl. Then add the apples, chocolate chips and walnuts to batter. Finish by mixing in the salt, baking soda, cinnamon, vanilla and flour. Pour mixture in ungreased 9 x 13 pan. Place in oven for one hour on 350F. For a delicious and decadent extra treat, make this cream cheese frosting recipe for the top of the cake. To make vegan use earth balance soy free butter and Violife cream cheese.
