Now, I know I've been going pumpkin crazy on you all lately, but truth be told, pumpkin isn't the only seasonal flavor out there.
Fresh figs or cranberries always go hand in hand with the bite of October and November, and before we know it, chocolate peppermint and eggnog will be everywhere.
But before we get ahead of ourselves, there is one fruit, perhaps above any other, that is made for this time of year.
You've definitely had it. Think piping hot cider at a football game, or fresh picked off the tree, juicy but not too sweet. It's true, folks, apples are in season, and now more than ever, you should head out to a farmer's market, pick up a bushel and hop to it.
Now, this is where you need to pay attention. Not all apples are created equal. Take the red delicious. What a lie! There is nothing delicious about waxy plastic. Or my favorites, honeycrisp, pink lady and gala. Perfect all alone, but out of this world with a spoonful of peanut butter.
And then there is the granny smith. That brilliant green one that almost always is available in cafeterias, gas stations and convenience stores. Not my favorite to eat out of my brown bag lunch, but a powerhouse when it comes to baking. And thus, the following recipe uses grannies.
Last weekend was my Mom's birthday. Ever since I can remember, we've had the same dessert for her special day: Baskin Robbin's Turtle Pie, with a chocolate graham crust, pralines & cream ice cream, a thick layer of caramel sauce, chocolate hot fudge, whipped cream and some pecans to garnish.
She loves this pie. She might even prefer it to homemade anything. Alas, she has a baking/blogging daughter, who almost refuses to buy desserts anymore. So, for her birthday, I wanted something that she would love and that reflected nature's harvest (not that chocolate cake wouldn't), and when Alex sent me a recipe he found online, I knew it was the one.
And WOW. This Butterscotch Apple Cake is out of this world good. I've never had apple cake like this before. Everything about it is perfect. The cake is delicate (and I made it healthier without anyone having a clue), the apples are soft and sweet, the butterscotch and white chocolate chips melt ever so slightly and if you pair this with a scoop of butter pecan ice cream and warm caramel sauce, well, forget it-- you're putty in my hands!
So, seriously, seriously, make this cake. Make it for your family, friends, or someone you love. Because they will love this cake, and therefore, they will love you back. Your house will smell like a bakery, with major hints of spicy apples and cinnamon.
Oh--Heaven! Anyway, enough of this epic novel I just wrote, you came here for the recipe!
Butterscotch Apple Cake
What ya need:
1 cup unsweetened applesauce
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups finely chopped, peeled apples
1 cup chopped pecans
1 cup butterscotch/white chocolate (butterscotch = necessary, white choc= nice touch)
Garnish: caramel sauce and ice cream
What ya do:
1. Preheat oven to 350 degrees. In a large mixing bowl, mix together applesauce and sugar until well blended. Add eggs, one at a time, beating after each addition. Combine flour, baking soda, baking powder, salt and cinnamon; Slowly add dry mixture into the wet mixture and beat well. Stir in vanilla, apples and pecans. Use yer muscle!
2. Spread half mixture evenly in a greased 9 x 13 -inch baking pan. Sprinkle about a quarter of your butterscotch/white chocolate chips over top. Top with remaining batter and again top with chips. Bake for 55 minutes.
3. Cool completely in pan. When ready to serve, cut, top with caramel sauce and serve along with ice cream or fresh whipped cream. Oh, and put on something cozy and prepare for a little taste of heaven.
Happy Birthday Ma!!
|"I wish I was 52 again!!" --Really? 52?