Apple time is in full swing here at Phoenix Farm. This is a very good apple year. Many of the trees are loaded. We picked some Cortland and King Luscious for baking. These also are excellent fresh eating varieties.
In the photo above the Cortland are the smaller apples, there is one right in the center. The larger ones are King Luscious. The big Luscious on the right still has much of its natural waxy coating. Our apples are organic, so they may not look as perfect as sprayed fruit.
Cortland is a popular apple, firm and sweet and good both for cooking or fresh. King Luscious is less well known. It is a giant of the apple world. The fruit can grow to 10-12 ounces with one apple filling the hand. A tree loaded with these huge apples is an amazing site.Luscious has a firm flesh with a crisp bite and a tart-sweet flavor. It is a good keeping apple and performs well in pies and for apple sauce. I often make fresh, warm apple sauce with these apples and a couple sweeter Cortland or Yellow Delicious to serve with roast pork. This particular King Luscious apple below is big, weighing in at 8 oz and measuring 11″ in circumference. But it is somewhat flattened. The more rounded fruit can reach record size.
Nearly forty years ago I found this recipe for a moist, sweet apple treat in a horse magazine. When apple season rolls around I like to bake it for eating warm from the oven or served cold as a quick breakfast. It is somewhat like an apple version of a brownie, perhaps an apple blondie? The cake is nice plain, frosted with drizzle icing, spread with butter when it is right out of the oven, served with honey or a complimentary jam or jelly. It only required three of the five apples above to make this recipe!
Pre-heat oven to 350F
About 1.5 lbs baking apples, to make 4 cups prepared apples
1 3/4 cups granulated sugar
1/2 cup oil
2 large eggs
2 teaspoons vanilla
1.5 cups all purpose flour
1/2 cup white whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 cup chopped nuts (optional)
Peel and core apples, chop to approx. 1/2″ cubes to make 4 cups. Place in bowl and cover with the sugar, set aside. In large mixing bowl, combine all but the nuts. Stir to combine but do not overwork. The batter will be firm. Fold in the apples and sugar, and nuts if desired. Spread in a greased 10″ x 13″ pan and bake for 45-50 mins until toothpick tests done. Serve warm or chilled.