Wednesday, September 22, 2010
Apple season is upon us. This is the best time of year to pick and eat apples. I always love a great apple pie (see posting from 3/12/10), but I saw this recipe from Paula Deen, and had to try it. It was easy to make, moist, and scrumptious!!!!!
The Granny Smith apple gets its name from its founder, Mrs. Mary Ann (Granny) Smith. Granny Smith Apples are crisp, juicy, and tart which makes them perfect for either baking in pies, stewed in sauces or eating out of hand. They're also great in salads because once cut, they keep their color longer than other apples.
Usage: Very good for eating fresh, cooking & salads. They're also the primary ingredient for a Granny Smith Apple pie.
A Good-quality Granny Smith apple will be firm with smooth and clean skin. Granny Smith apples are a deep green with an occasional pink blush of the cheeks. Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light. These apples may be less attractive, but the flesh is still good to eat after cutting.
Avoid product with soft or dark spots. Also if the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept cool. Grannies occasionally show "russeting," a brownish network at the stem end. http://www.produceoasis.com/Items_folder/Fruits/GSmith.html
1 cup confectioners' sugar
2 tablespoons honey
2 tablespoons milk
3 cups diced Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
Drizzle the apple cake with some of the honey glaze, serve and enjoy!