Home > Dessert wine, Food, Food and wine pairing, Recipe, wine > The Story of an Apple Cake

The Story of an Apple Cake

September 20, 2010 Leave a comment Go to comments

Don’t worry, this will not be a story about apple wine. At the minimum, it will be about food and wine. So the weather was beautiful, and the apple picking trip (almost an annual tradition in the fall) was inevitable, especially considering free weekend day. Our favorite place to pick apples is Lyman Orchards in Middlefield, Connecticut. This place never disappoints – apples are good and abundant, and getting them of the trees is a lot of fun.So once you have a lot of apples, what do you do? No, not wine. And for me – not an apple pie either. I don’t really like liquidy pies, so my personal preference is an apple cake. How do you make an apple cake? Actually, quite easy. Here is the recipe:

4 apples (Granny Smith is the best as they usually sour enough to stand against sweet dough)

3 eggs

1 cup of sugar

1 cup of flour

Cinnamon ( by the taste).

Butter stick

Bread crumbs

Core and peel the apples, and slice them thin. Making a dough: blend eggs first, then add sugar, and then flour. Make sure you end up with liquid and consistent dough. Meanwhile, pre-heat oven to 425F.

Grease pan with butter stick and cover with bread crumbs. Bread crumbs should cover bottom and walls of the pan. Remove excess of the bread crumbs. Your pan should look like this:

Then, put sliced apples into the pan and sprinkle them with cinnamon (amount of cinnamon goes by the taste):

The dough goes on top:

And then pan goes in the oven:

Bake it first for 15 minutes on 425F, then reduce the heat to 375F. DO NOT OPEN oven until the end – you have to let the cake to rise. In the end of the process, you end up with this:

And this is the look inside:

Yep  – Yummy!

So you think this post is about food only? No, of course not. Yes, you can have this cake with ice cream, coffee and/or tea. But this blog is about wine, so how about it? I’m glad to report that Bartenura Malvasia Salento IGT 2009 from Italy, a sweet, lightly fizzed wine worked quite well with that apple cake, complementing each other.

So here we are – great and very simple cake ( takes about an hour from start to finish) and simple easy wine – all together equal to great and enjoyable evening.

Cheers!

P.S. By the way, what would you pair the apple cake with?

  1. August 1, 2014 at 4:30 am

    A few years late to respond (I was thinking really hard….) but I’d pair with a late harvest riesling or if I’m feeling YOLO (yes I just said that) even a Moscato d’Asti.

    PS your recipe looks good! Will give it a try at some stage…

    • talkavino
      August 1, 2014 at 6:15 am

      you know, as they say, better late than never : ) Thanks for the comment! Nice Riesling will work well, and Moscato d’Asti is a traditional pairing for the sweet cakes in Italy, so I’ sure it will work together well.
      I love this recipe – it is easy to make and produces good results pretty consistently.

  2. julia
    November 14, 2014 at 12:49 am

    Apple cake sounds so good! What’s your favorite apple variation dessert? Share it on your besty list! http://www.thebesty.com/talkavino

  3. March 14, 2015 at 12:58 pm

    Gorgeous! Will try! The simple recipes that allow the fruit to shine are the best!

    • talkavino
      March 14, 2015 at 11:06 pm

      This is very simple and very reliable recipe. We make this cake at least a few times a year, especially after the apple picking.

      • March 15, 2015 at 5:19 pm

        I can’t wait to buy a bunch of local, organic apples. Other apple cake recipes don’t highlight the fruit; yours does. I think my bubbe’s apple cake recipe may have to be reevaluated (don’t tell her).

        • talkavino
          March 16, 2015 at 2:05 pm

          I won’t tell anyone, Shanna 🙂 But I would like to hear how you will like it once you will make it!

  4. March 16, 2015 at 2:38 pm

    Bought the apples this morning! 😊

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