1 large or 2 medium size apples = 1½ cups.
Cut apples into quarter s and pulse in food processor just until they’re chopped.
It’s apple time again!!!
When we lived in North Carolina, you could ride an old horse drawn wagon up to an apple orchard and pick your own apples. There are numerous apple warehouses in the mountain areas where you can buy fresh apples, apple pies, apple bread, caramel apples and all kinds of other apple desserts that they sell in their produce sheds! At the end of the apple season, there were big open trucks over-loaded with left-over apples that were being sent to the different companies up North that make applesauce!
Not sure what kind of apples to buy for various desserts…which ones hold their shape and which ones don’t?
Your Guide to Buying Apples
There are many varieties, but these listed are probably some of the most popular.
Red Delicious: The most popular juicy apple for eating raw or in fruit salads. They are also a very popular fall treat, “Caramel Apples”!
Golden Delicious:This sweet cousin of Granny Smith is good in fruit salads and is sometimes added to chicken salad.
Granny Smith: The most recognizable color, green!. Tart and firm, they hold their shape well. Therefore, they’re the most popular for pies. Sometimes they’re combined with Golden Delicious. Good to use in Apple Crisp recipes.
Rome: Probably 2nd to the Granny Smith in popularity for baking.
Gala: Also red skinned they are a firm multi-task apple good for both eating raw and baking.
McIntosh: A good eating apple, often seen on a cheese tray.
Johnathan: Tart and juicy, good for applesauce.Fuji: Sort of two-toned! Orange-yellow skin with a rosy “blush”…popular for eating raw.
FRESH APPLE COFFEECAKE
A delicious afternoon snack serving
week-end guests; or a breakfast treat!
2 cups chopped apples, peeled,
cored & pulsed in food processor.
2½ cups all-purpose flour
3 ½ tsp. baking powder
1 tsp. salt
1 tsp. vanilla
3 large eggs
1 ½ cups granulated sugar
2/3 cups vegetable oil
½ cup granulated sugar
1½ tsp. apple pie spice
Preheat oven to 350 degrees. Peel, core, and quarter apples and place in food processor. Pulse just a few times. Put in a bowl and set aside. Do not add sugar/cinnamon at this time.(see Note)
Grease the bottom of a 9-inch loaf baking dish. I like to also line with waxed paper to be sure it’s going to come out ok! Beat the 3 eggs with electric mixer on high just until foamy, about 10 seconds. Stop the machine and add the 1½ cups granulated sugar and oil and beat until creamy., stopping once to scrape down bowl. Stop machine and add the flour and vanilla on low speed until blended. The mixture will be very thick. At this point, now is the time to add the sugar/cinnamon to the apples. Working quickly, pour ½ of the batter into prepared loaf pan, top with ½ apple mixture, then rest of the batter and other half of the apple mixture on top. Bake for 60 to 70 minutes until center comes out clean when tested with a toothpick. Place baked loaf pan on wire cooling rack for about 5 minutes and turn out right side up to cool. Makes 1 delicious loaf of apple bread!
Optional: Serve with softened cream cheese to spread.
Note #1: The reason you don’t want to add the sugar/cinnamon when you prepare the apples is because the sugar draws the moisture out of the apples and you end up with a puddle of juice in the bottom of the bowl. This juice will cause the apples to sink down into the batter and not be pretty when baked.
Note #2: After the loaf is completely cooled, wrap in foil to allow the crust outside to soften a little bit.
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