Being Canadian, as far as I am concerned, autumn = apples, and the Greenmarkets here in NY are full of them.
Here's a recipe for a very simple and quite delicious cake I cribbed from Newsday a few years back and made last night for the first time this season.
Big hit among my colleagues today.
Apple Dapple Cake
Sylvia Carter, Newsday, 1999?
Recipe for 10" tube pan
Can be halved (use 2 eggs)
2 cups sugar
1 1⁄2 cup cooled melted butter or oil (or up to 1/2 less if desired, can make up the rest with unsweetened applesauce if desired)
2 tsp vanilla
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1⁄2 tsp salt
3 cups diced tart apples, peeled or not as desired
(I cut unpeeled apples - Macouns - in 8ths and sliced 1/8 in thick on my Japanese mandoline)
1 cup chopped walnuts
Add sugar while beating.
Add butter and continue to beat.
Add vanilla and continue to beat.
Beat until (relatively) fluffy and whitened.
Sift together dry ingredients and add.
Add apples and walnuts.
Mixture will be very thick, like a softish cookie dough.
Bake in 10" tube pan – greased, I use PAM – 350 deg F for appx 1 hour.
(Kaiser makes a very cute little non-stick aluminum pan that takes 1⁄2 this recipe – I got mine at TJ Maxx – in Davenport, Iowa.)
Anyone else have some tried and true favourites to offer?