Saturday, September 26, 2015

Anna Sultana’s Apple & Walnut Cake and Apple Pie Spice and Apple Varieties

Hurrah!!
I'm Turning 60 has reached 300,000 visitors!!
Thank you so much for visiting!!

Pumpkin is usually included in our traditional holiday meals.
But what’s Autumn without apples?
MacIntosh, Ambrosia, Granny Smith…
Pies, Cobblers, Cakes…
There are so many new apple varieties and new apple recipes to try.

A few weeks ago I posted the recipe for Ma's Apple Kuchen.
Hope you tried - and liked - it.

The new varieties of apples can be a little overwhelming.
Not sure if you’ll like a different type of apple?
Here's a quick guide to some of them to get you started:
Ambrosia - aromatic, sweet
Braeburn - tart, spicy
Cortland - mild, sweet
Fuji - juicy, sweet
Granny Smith - tart, tangy
Honeycrisp - crisp, juicy
Jonagold - snappy, sweet
MacIntosh - tangy, classic
Pink Lady - tangy, crisp

And they can be served in so many ways!
Here are a few of Ma’s favourite recipes:





Apple Cobbler & Apple Crisp (also Rhubarb and Peach Variations)




Have leftover Ritz crackers after a holiday gathering?
They can be used to make a Mock Apple Pie.
Really.
Waste not, want not!


Hints:

Don’t have applesauce?
Use a mashed ripe banana instead.

Prefer an all Granny Smith, or all Gala or all Macintosh apple cake?
Use what you like - or what was available at a good price.


                        Apple Pie Spice Blend

1/4 Cup cinnamon
2 Tablespoons nutmeg
2 Tablespoons allspice

Makes 1/2 Cup
Apple Pie Spice would also add a nice touch to apple cobblers and warm apple sauce.


                    Apple & Walnut Cake

Grease a 9 x 13 inch pan

Mix together in a medium bowl
2 Cups flour
1 Cup sugar
1/2 Cup brown sugar (light or dark)
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons apple pie spice blend

In a small bowl combine
1 1/2 Tablespoons sugar 
1 1/2 teaspoons cinnamon

Peel, core, and dice
2 medium Granny Smith apples
2 medium Gala apples
Set aside.

Chop enough walnuts to make !/2 Cup.
Spread on a cookie sheet and toast at 325º F about 2 minutes.
Watch so that they don’t burn.
Remove from the oven and set aside.
         
Place the rack in the middle of the oven.
Preheat oven to 350°F         

In large mixer bowl place
1/4 Cup oil
1/2 Cup applesauce
Mix well.
Add, one at a time, beating well after each addition
2 large eggs
Add 1/4 of the flour mixture and stir just until mixed.  
Make 3 more flour mixture additions, stirring just until mixed after each one.
Then add 
the diced apples 
the toasted walnuts 
Stir until just mixed.
Turn batter into the prepared pan, spreading evenly.
Top with the cinnamon sugar mixture.

Bake at 350°F for 40 to 45 minutes.
A skewer inserted in the centre should come out clean. 
Cool cake in pan before serving. 

Before serving dust with
Confectioner’s sugar (optional)

2 comments:

  1. Congratulations on 300K visitors, Margaret! Doesn't surprise me at all, just look at this yummy goodness!

    I have no idea how many visitors I've had especially since I'm not blogging regularly. Kudos to you and thanks for sharing...

    ReplyDelete
  2. Thank you for your kind words, Louise!
    Next month is this blog’s sixth birthday. It started as a way to remember my Ma after she died. I’m sure she’s responsible for its appeal, especially to other Maltese who miss their mothers’ recipes.

    So glad to see you got back to blogging!
    We love the pictures on your blog. Especially the hummingbird!
    That is quite a picture!

    http://www.monthsofediblecelebrations.com

    Happy Autumn to you And Marion!

    ReplyDelete