A Taste of Fall: Apple Cake

Nothing really says fall has arrived like the first frost and the first apples of the season. Recently a good friend invited me to their beautiful orchid with its jaw dropping view of the Catskill mountains.

Against this idyllic background I picked a goodly share of this years bounty. Organic apples are much different from their picture perfect supermarket cousins. These natural wonders come with blemishes and in oddball shapes that defy the imagination, they are also totally free of any form of chemical enhancement.

Besides the pleasure of snacking on these delights for the next few weeks, I am going to put them to good use in one of my favorite fall cakes: Apple Raisin Walnut Cake. This easy to make flavorful cake is also super moist and can go from breakfast to dessert with ease.

Organic apples with their beautiful natral foibles.

Apple Raisin Walnut Cake.

3/4 cup sugar

3 eggs at room temperature

1 cup plain flour

3 teaspoons baking powder

1 teaspoon cinnamon

1/2 cup white raisins

1/2 cup walnuts

1 tablespoon melted butter

3/4 pounds baking apples like Northern Spy

Core, peel and chop the apples after mixing the cake batter to minimize discoloration.

Preheat oven to 375. Grease a loaf pan and line the bottom with parchment paper, set aside.

Beat sugar and eggs until light. Sieve the flour, baking powder and cinnamon together and combine with egg mixture. Stir in melted butter and add raisins and walnuts. Set aside.

Core, peel and coarsely chop the apples. Gently stir/fold the apples into the batter. Pour into prepared loaf pan and bake for 40 to 50 minutes or until the center springs back when lightly touched.