Three Traditional Fall Apple Recipes
Old Fashioned Baking Recipe Ideas for Autumn Apples
Jul 22, 2009
Apple Cake is traditional in Dorset or Somerset, but there are variations in many cultures, the Jewish version being particularly appetising. Its true origins seem to be lost in the mists of time. Different cultures use spices such as nutmeg and cinnamon, apple juice or orange juice .
No doubt there are many variations, and here are two.
Apple Cake – First Version
This first simple version is delicious split open, buttered and eaten hot. Alternatively it makes a great warm pudding eaten with custard or pouring cream.
Serves 4
- 175g/6 oz self-raising flour
- 75g/3 oz margarine, lard or dripping
- 175g/6oz any apples, peeled cored and diced
- 75g/3 oz sugar
- Some Milk for mixing
Directions:
- Rub fat into the flour
- Add the diced apples
- Cover with the sugar
- Mix together with a little milk into a firm dough
- Press out to a round about 18-20 cm/7 or 8 inches across. (If not too sticky you can use a rolling pin with a little flour)
- Mark into sections
- Put on a greased baking sheet and bake in a moderately hot oven, Gas 5, 375°F, 190°C for 20 mins
- Reduce heat to moderate, Gas 3, 325°F, 160°C for a further 20 to 25 minutes until the apples are cooked.
- Serve warm
Apple Cake – 2nd Version
This is a more complex variation of the first Apple Cake recipe – it looks wonderful and tastes delicious. It looks similar to the Dutch version of Apple Cake.
- 190g/7 oz self-raising flour
- A pinch of salt
- 150g/5oz butter
- 75g/3oz caster sugar
- 1 egg
- 325g/12oz cooking apples
- Squeeze of lemon juice
- 2 tablespoons apricot jam
- 2 tablespoons granulated or demerara sugar
- A little icing sugar
Directions:
- Grease and line a 20cm/8 inch cake tin which should be at least 4cm/1½ inches deep
- Sieve flour and salt
- Cream butter and caster sugar until light and fluffy
- Beat in the egg
- Fold in flour and salt
- On a lightly-floured board gently roll out three-quarters of the mixture and fit into the prepared cake tin
- Peel, core and slice apples and squeeze lemon juice over – this prevents browning
- Arrange overlapping slices on the cake mixture
- Heat jam and brush it over apples.
- Sprinkle with the 2 tablespoons of sugar
- Take small pieces of the remaining mixture, roll into strips with floured hands and arrange a lattice pattern over the apples
- Bake above middle of a warm oven, Gas 3, 325°F, 160°C, for 1 hour.
- Remove cake onto a wire rack to cool.
- Dust with icing sugar and serve cool or cold.
Absolutely divine!
Walnut and Apple Teabread
An all-in-one recipe, making it very easy to prepare. It tastes delicious, especially when sliced and spread with butter. Wonderful stand-by for visitors, hungry children home from school, and great for a coffee break!
- 1 large cooking apple
- 50g/2oz chopped walnuts
- 125g/4oz soft brown sugar
- 125g/4oz soft margarine
- 125g/4oz sultanas or raisins
- 2 large eggs
- 1 tablespoon honey
- 175g/6oz self-raising flour
- 50g/2oz wholemeal flour
- 1 teaspoon mixed spice
- Pinch of salt
Directions:
- Grease a 900g/2lb loaf tin and line with greased, greaseproof paper
- Peel, core and chop apple
- Place all ingredients in a large bowl and beat well for 2 minutes
- Put mixture into the prepared loaf tin
- Bake in a moderate oven, Gas 4, 350°F, 180°C, for 1 hour.
- Reduce heat to Gas 3, 325°F, 160°C, for a further 15 to 20 minutes
- Turn out onto a wire rack and leave to cool.
See Also:
- Three Traditional Apple Recipes for Fall Baking - Three more recipes for Polish Apple Cake, Apple and Fig Crumble and Malvern Apple Pudding.
- Three Traditional Fall Apple Chutney Recipes - Instructions for Kentish Apple Chutney, Shropshire Apple Chutney and Apple and Raisin Chutney.
- Three Pickled Vegetable Recipes for Fall Glut - Includes a Traditional Recipe for Pickled Runner Beans, Green Tomato Pickle and Courgette (Zucchini) Pickle
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