MY FAVORITE APPLE CAKE

Autumn is in the air and my thoughts turn to spicy breads, cakes and pies made with apples, pears, pumpkin and zucchini. I’ve grated lots of zucchini for the freezer. I’ve dried my first batch of pears. Any pumpkin I use will have to come in cans. And I’m experimenting with the country apples at Gilbert.

Looking southward

The apple trees look dry and brown with sparse leaves, though they were beautiful when they bloomed last spring. Of course, the trees are all old and I have no idea what varieties Johnny Appleseed planted here. Sunday (Sept. 18), while Mike rode his bike to Craigmont (just for the exercise), Nellie and I hiked over to “Uncle Ben’s” to look over the apples there. I love that particular hike because of the views it affords of the homestead and surrounding countryside, and I paused to take a few pictures. Anyway, I carried a gallon pail. The grass under the tree is well trampled by the deer. I had to be inventive in order to pick a few apples from the lowest branches. I think maybe it’s too soon to pick. I’ll wait a week or so and then invite Mike to help me.

As we walked back to the farmhouse, I stopped again at the “awesome” tree. The deer are in evidence in this place as well. A cute little bird with a clean white breast, a red patch on the back of his head, and black eye slats was quite willing to share this tree with me. I’m thinking he was a sparrow of some sort. Maybe someone knows.

Then – in our lane – small red and green apples against a backdrop of pine boughs caught my eye. The apples are mostly worm-free, and – best of all – reachable. I topped off my pail with them.

Back at the house, I washed the little apples and cut them into pieces for the pot. When they were good and mushy, I ran them through a sieve, then re-heated with sugar. Delicious!

My favorite apple cake recipe appears in The New Pillsbury Family Cookbook, published in 1975. This cookbook was a wedding gift – in 1975 – and has been one of my overall favorite cookbooks all these years. Now in a worn state, it still proudly proclaims itself to be “new.”

APPLE CAKE

¼ cup butter or margarine

¾ cup sugar (white or brown)

1 egg

1 cup flour

1 tsp soda

1 tsp cinnamon

½ tsp salt

½ tsp nutmeg

1/8 tsp ground cloves

1 tsp vanilla

2 cups chopped apples

½ cup chopped nuts

½ cup raisins or chopped dates

Preheat oven to 350. In saucepan, melt butter over medium heat. Remove from heat. Blend in sugar and egg. Add remaining ingredients; mix until blended. Turn into greased and floured 8-inch square or round pan. Bake 40 to 45 minutes nor until top springs back when slightly touched. Serve warm or cool, topped with whipped cream or ice cream if desired.

I made apple cake and a little applesauce with apples from the “awesome” tree, and I have to say both products were – well, awesome! KW