It's fall -- at least it says so on the calendar -- and I want to bake with apples. I don't want to make a pie, though -- I want to make a bread, cake or tea-cake. I've got a recipe from King Arthur's Whole Grains cooking, but it doesn't specify what kind of apples to use.
Usually, when people speak of the best apples for baking, they mean pies, so they're talking about apples that keep their shape. What about when keeping the shape doesn't matter? In a cake or bread, does it matter as much what type of apple to use? Any thoughts on this? Thanks for your help!