Shenandoah Apple Pie Cake

I spent the weekend with my Sis at her lovely home that overlooks the Blue Ridge Mountains; cherished times antiquing, walking an arts & craft show, and apple picking at Carter Mountain Orchard.

View of the Blue Ridge Mountains from my Sister's back deck!

The view from Carter Mountain Orchard

Jonagold's were there for the picking!

I came home with bags of apples, that I've already turned into sauce to prepare apple butter today, but I saved out a couple to make a quick cake for my hubby last night.  The weather was perfect even though the leaves aren't quite as brilliant, but it's still a little early.

 Apple trees are deciduous and although there are several regions in our country where apple production is large, this fruit originates in Central Asia, where they have been grown for thousands of years.  Reverend William Braxton brought them to Boston in the 17th century and when we lived in Sudbury, we would pick apples in Bolton...known as the apple capital of Massachusetts.  It's become a ritual in our family; our daughter Erin took her family this past weekend to an orchard.  It's a great adventure and some even have corn mazes, which are really fun.

Apple Pie Cake
4 T (1/2 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 1/2 tsp. vanilla extract
1 cup King Arthur all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. Apple Pie Spice*
1/8 tsp. ground Cardamon
2 cups chopped apples
1/2 cup toasted pecans

*Or mix 1 tsp of ground cinnamon, 1/8 tsp. ground cloves, 1/4 tsp. grated nutmeg, 1/8 tsp. ginger.

 Preheat oven to 350F-degrees.  Butter a pie dish and set aside.  
In a stand mixer, using the paddle attachment, cream the butter and sugar together.  Add the egg and beat until combined, scraping down the sides of the bowl as needed with a rubber spatula.   Add the vanilla extract and mix again.

Add the dry ingredients and mix on low just to combine.  Don't worry the batter is stiff.  Add the apples and pecans and mix again.  Spread batter into the prepared pie dish.  Smooth top and bake for 35-40 minutes, until golden brown and a toothpick inserted in the center comes out cleanly.

You could glaze this cake, but it was delicious with just a dusting of confectioners' sugar (icing sugar).  Enjoy! 

Harvest Apple Cake

 Leaves are falling and it's a rainy day here in North Carolina; I can't help but feel Fall is beginning to unfold and remembered a quote by Albert Camus...

"Autumn is

a second Spring,

when every leaf

is a flower."

 Apples are Autumn for me and my favorite is the Honey Crisp which I first discovered while living in the Pacific Northwest.  The taste is like biting into a glass of cider!  I love baking with them and literally "threw" together the ingredients to enjoy a cake to fit my new pan I found at Williams~Sonoma.  (You can easily substitute a 9-inch round baking pan.)

My life has become so hectic since the move and I haven't quite found my stride yet, but I'm working on at least finding a balance.  This week I have new dies shipping to stores and I wanted to share with you a wreath that I made which fits the quote.

 Harvest Apple Cake

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/4 cups granulated sugar

2 tsp. vanilla extract

3 large eggs

2 T Boiled Cider 

1 1/2 tsp. Apple Pie Spice 

1/2 tsp. Cardamon

2 cups King Arthur all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. Kosher salt

1 Honey Crisp Apple, washed and grated

 

Topping:

1/4 cup firmly packed light brown sugar

1/3 cup broken pecans

 

Preheat oven to 350F-degrees.  Spray a 9-inch round baking pan or Nordic upside-down pan.  In a stand mixer, using the paddle attachment, cream the butter, then, slowly add the granulated sugar.  Beat until fluffy, scraping down the sides with a rubber spatula as needed.  Add the vanilla, Boiled cider and spices and beat together.  Add the eggs, one at a time, beating well after each addition and scraping down the sides as needed.  Add the dry ingredients and mix on low speed.  Add the grated apple and mix just until combined.

Sprinkle the brown sugar on the bottom of the baking pan, then add the broken pecans, evenly distributing them over the surface.  

Spread the batter over the topping and smooth the top.

Bake in the preheated oven for 38-45 minutes...test the center with a wooden skewer to check if the cake is done.  Remove from the oven and allow to cool in the pan for about 7 minutes, then invert on a serving platter.

Isn't the design pretty with this Nordic pan?  It's a great cake alone, but I happened to have some home-made ice cream, so what the heck!  Is it beginning to look like Fall in your area?  Enjoy!