Warning! This straightforward apple pie recipe will have your kids begging for seconds; proceed with caution.
OK, this might be a little dramatic, but when I made this apple pie, I wasn’t prepared for this How slushD it would be! It is extremely buttery, wealthy and sweet with just the right amount of cinnamon spice. This really had my baby begging for a few seconds and I bet yours will do the same.
This recipe is a great way to operate up fresh apples left in the pantry. However, not every apple is created equal when it comes to baking. Here in Wisconsin, we are lucky to have wealth local orchards with perfect variations for this recipe.
Here are four varieties of apples grown in Wisconsin that are perfect for baking:
- Honey
Honey Crunch Apples are a favorite in the baking world (and in my house) because of the perfect balance of sweet and tart flavors. Known for their juicy texture and crunch, these apples retain their shape when baked, making them ideal for cakes, crisps and tarts. Their natural sweetness means you can often reduce the amount of added sugar in recipes, and their energetic flavor improves the overall flavor of any baked dessert. These are my favorite dishes and it is their diversity that I used when preparing this recipe! - Cortland
Cortland apples are another fantastic choice. Their slightly tart flavor and dainty flesh make them ideal for recipes that require a tender, melt-in-your-mouth texture, such as cakes or applesauce. They brown quickly, making them perfect for baked goods where appearance is essential, such as tarts or apple slices on top of a cake. - McIntosh
McIntosh apples are a staple crop in Wisconsin orchards and are particularly well-suited to baked goods that require a softer texture, such as apple bread or pies. Their slightly tart and aromatic flavor intensifies after baking and breaks down quickly, making them perfect for applesauce or any recipe calling for tender, cooked apples. - Empire
A cross between a McIntosh and a Red Delicious, Empire apples are a versatile variety that can be used for both baking and fresh eating. They have a sweet-tart flavor and a firm consistency that holds up well in the oven, making them perfect for apple pies and crisps. Their balanced flavor goes well with spices such as cinnamon and nutmeg, adding richness to baked goods.
In
Simple apple cake
A perfect, buttery cake that will give you the delicious taste of autumn.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon more or less depending on your preferences
- 1/2 cup salted butter room temperature
- 2/3 cup granulated sugar
- 2 massive eggs
- 1 teaspoon vanilla
- 3 spoon milk
- 4 cups apples peeled, cored, and cut into 1/2-inch pieces – about 3 apples
- icing sugar (optional)
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Adjust the oven rack to the middle position and preheat the oven to 350°F. Grease an 8 x 8 inch cake pan, line the bottom with parchment paper and grease again.
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In a compact bowl, mix flour, baking powder, salt and cinnamon. Set aside.
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In a larger bowl, cream the butter and powdered sugar until fluffy. Add eggs one at a time, beating well and scraping the bowl between each egg. Add vanilla and water and mix into the cream mass. The mixture will look grainy.
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Gradually add flour mixture and mix on low speed until combined.
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Add the chopped apples until the dough is evenly distributed.
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Pour the dough into the prepared pan and polished it out. Bake for 40 minutes or until the cake is golden. Leave the cake to frigid on a rack inside the pan.
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Once cooled, detach the edges of the cake with a blunt knife, remove from the tin by turning it upside down, remove the parchment paper and turn it upside down. Sprinkle the top of the cake lightly with powdered sugar.
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Serve balmy or at room temperature. Store at room temperature, covered, for up to 2 days.
Calories: 299kcalCarbohydrates: 43GProtein: 2GFat: 14GSaturated fats: 9GPolyunsaturated fats: 1GMonounsaturated fatty acids: 3GTrans fat: 1GCholesterol: 36mgSodium: 252mgPotassium: 111mgFiber: 2GSugar: 27GVitamin A: 455IUVitamin C: 3mgCalcium: 55mgIron: 1mg
