This article has been updated from the original text.
Windfalls and damaged apples can be had for a song this time of year. Farmer’s markets, local orchards and even the produce department of your supermarket may be happy to pass on imperfect fruit just for the asking.
Imperfect apples don’t store well, so each fall when sorting our own apples and cutting out damaged sections, we bring out the recipe for Mom’s Fresh Apple Cake. This soft, moist dessert is a favorite in the family.
Farmer’s markets, local orchards and even the produce department of your supermarket may be happy to pass on imperfect fruit just for the asking.
When serving as a dessert, garnish with a scoop of ice cream, French vanilla yogurt or top with whipped cream. In muffin form, you can add it in with school lunches. It’s also healthful enough to be a meal in itself.
Since we like it so much, we have two recipes: the full size recipe, and below that, a smaller recipe of the same cake. This smaller recipe is faster to put together.
Fresh apple cake recipe
Ingredients
2 c. whole wheat flour
1 ½ c. sugar, use part brown sugar, or just white with dab of molasses
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg or cloves
½ tsp. salt
4 c. peeled, finely chopped apples
½ c. to 1 c. chopped walnuts, opt.
½ c. soft butter
2 eggs
Directions
You’ll need a large mixing bowl and either a 9 x 13 inch baking pan or 24 muffin cups.
- Cream butter and sugar in a large bowl, add eggs, apples and half the nuts. (Save the remaining half to sprinkle on top of cake before baking).
- Add flour and sift soda and seasonings on top. Stir with a wooden spoon just until combined; it will be a thick batter.
- Pour into greased pan. If you are using nuts, now is the time to sprinkle the remaining half on top. Bake at 350 degrees for 45 to 50 minutes or until the top springs back when pressed. Muffins will take 15-20 min. The muffins are supposed to be moist, so don’t overcook them.
Fresh apple cake recipe (small version)
A half-size recipe of the same cake comes in handy when cooking for a smaller group. This smaller cake is really fast to make. The amount of apple you use is flexible.
Ingredients
1 c. flour
½ tsp cinnamon or to taste
¼ tsp nutmeg or cloves
1 tsp baking soda
¼ tsp. salt
¾ c. sugar, including some brown sugar or dab of molasses
¼ c. (4 TB.) soft butter
1 egg
2 c. finely chopped apple, about 3 large
¼ c. chopped walnuts, opt., half can be sprinkled on top before baking
Directions
- In a medium mixing bowl, cream butter and sugar.
- Add apple, nuts, and egg.
- Sift dry ingredients on top. Mix until thick batter.
- Pour into greased 8 or 9” pan or 12 muffin cups and bake at 350 F for 30 minutes (for cake), and 15-20 min (for muffins).
The cake and muffins are done when the top springs back when pressed, and sides pull away from pan.
Best served warm.
