Autumn Apple Cake

Don't you just love the flavors of the season? I think cooking with what is in season really helps a person get that much more involved in what's going on around them and be in tune with Mother Nature. (Listen to me- I sound like a tree hugger and I was just knocking hippies in my last post!)

I bought a bag of Cortland apples at the store to eat as snacks. Now I know for a fact Adam and I will never get through all that fruit before it goes bad, so I did a preemptive strike and made an apple cake. My in-laws were up on Saturday through Sunday morning, and I thought this would double as both a nice dessert and a sweet treat for breakfast before they ran out the door to catch a flight.

It was in fact delicious- still is now on Monday too! We've got about a third left from the pan... if it makes it through tomorrow, I'm sure my co-workers will enjoy it as much as we did. The first day it was very apple-y, but the next morning the flavors had blended into a more even, cinnamon flavor. It is super moist and not too sweet- perfect with a cup of coffee while watching the leaves turn!


Autumn Apple Cake
Modified from epicurious.com

• 5 Cortland Apples, peeled, cored, and chopped
  
• 2 Tbsp. Unsalted Butter
  
• 1 1/2 Tbsp. Apple Brandy
  
• 2 tsp. Cinnamon
  
• 2/3 C. Greek Plain Yogurt
  
• 2 C. Flour
  
• 1 tsp. Baking Soda
  
• 1/2 C. Vegetable Oil
  
• 3 Eggs

Optional Crumble Topping

• 1/4 C. Flour
  
• 1/4 C. Brown Sugar
  
• 2-3 Tbsp. Cold Butter, cut into small pieces
  
• 1 tsp. Cinnamon

1. Pre-heat oven to 350 degrees.
   
2. In a saute pan, melt butter and cook apples about 10 minutes until they start to brown. As they cook, add in the brandy, 1 Tbsp. of sugar, and cinnamon. Stir to mix then set aside when cooked.
   
3. In a mixing bowl, cream the remaining sugar and the yogurt.
   
4. Blend in the flour and baking soda and mix until smooth.
   
5. Beat in the oil and eggs.
   
6. Stir in the apple mixture, blending until the batter is smooth and consistent.
   
7. Pour into either a non-stick or greased regular 9" x 13" baking pan. (The original recipe called for 1 8" round, but this would have completely overflowed. The larger pan allowed for less cooking time and nice sized squares. A bundt pan would also work well.)
   
8. If using optional crumble topping, make this in a separate bowl. Mix together all ingredients using either a fork or your hands to blend. (I use my hands- it is easier to mix it and then sprinkle it on top that way.) When blended, crumble topping randomly over the batter, trying to drop only small bits at a time.
   
9. Bake cake for about 30-40 minutes until a toothpick inserted in the middle comes out clean. Allow to cool for a little bit before serving.