Sunday, September 9, 2012

A Good Apple Year, part 2

Last June 6 I posted "A Good Apple Year" and showed you a few photos of the apple trees loaded with blossoms.  Here's the Kerr apple tree now, loaded with ripe apples.  Earlier Jim had knocked loads of small apples off this tree, to help  the tree bring what it had to maturity.  Now they are ready to be picked and juiced, or whatever else I care to make from them.  Kerrs make a nice rosy apple juice.

Friday night Jim and I picked an ice cream bucket full of apples so I could make an "apple coffee cake" on Saturday morning.  That's one of his favourite breakfasts.

I used to make apple coffee cake in an 8" x 8" pan, but wised up lately and began making a double recipe and baking it in a 9" x 12" pan.

Apple coffee cake freezes well, and it's nice to have in the storage for future breakfasts.

The recipe came originally from a magazine, but like all the recipes I use, has been altered.  Here's the version for a larger cake:





APPLE COFFEE CAKE
Preheat the oven to ┬║375F.  Line a 9 x 12 cake pan with parchment paper.
In a 4 cup measuring cup mix together:
--2 cups white flour
--1 cup whole wheat flour
--4 tsp. baking powder
--1 tsp. salt
--1 tsp. nutmeg
In a large mixing bowl whisk together:
--1 c. sugar
--1/2 c. soft margarine
--2 eggs
Cut up and mix in 5 or 6 large apples, or the equivalent in small apples.
Add the apple mixture to the flour mixture.
Add enough milk to moisten all parts, and create a "sticky" batter.
Turn the batter into the prepared pan.
Sprinkle the top with cinnamon and sugar.
Bake for 40 minutes.

Cut into appropriate sized pieces and enjoy warm for a Saturday brunch while you read the Toronto Globe and Mail!

This is not as "heart healthy" as our usual baked fare, but comes to about 200 calories for a square approximately 2 1/2" x 3".

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