My family loves it and the whole cake disappears very quickly. It's a great recipe to bring along for a brunch or dinner, very reliable with a nice appearance. I decrease the sugar tossed with the apples by half. I use Cortland apples as they are sweeter and "cook down" a bit more than Granny Smiths. I have made this cake on numerous occasions with great results. For the first time, I used the Honey Crisp variety of apple. This Apple Cobbler Cake is a wonderful, yet simple, reminder of the good things that fall can bring. I have used a variety of fresh fruit instead of apples - peaches with cinnamon blackberries a combination of blackberries and marionberries with cinnamon - each one is great and continually requested by my family. We specifically love this for the two crusts. I have made this countless times for my family. Husband loved it though and a great way to use apples picked from a local orchard. I think I must have done something wrong.my cake was more like shortcake than a soft cake that I imagined. Used orange juice in batter for extra flavour. The batter wasn't anything like cake and it overwhelmed the apples.Ĭake like, more delicious when hot. Like one of the other reviewers, I think I must have done something wrong, but I tried the recipe twice, each time with disappointing results. "Cobbler cake" seemed an apt description. This was a bit different, but very tasty. Oops, I followed the suggestion of Stacy from Elma, NY not the cook from Hopkinton, Ma. And I used oil instead of water in the topping. A previous reviewer suggested using a larger pan which makes the dessert too dry. Also I used 8 apples in an 11x17 dish which was too shallow. I think if you're going to do a cobbler, make the real deal with a true biscuit topping and call it a day. Quite frankly, the cake texture was strange. It might be even better with just a few more apples added to it. Source: Recipe adapted from Sue Morris of Greensville County, in Bring it to the Table, the Surprising Southeast Virginia Farm Bureau Women. Cool for 10 minutes, remove, sprinkle with confectioner’s sugar, and serve. Bake for 60 minutes or until a toothpick inserted in the middle of the cake comes out clean. Pour into a greased and floured 9ʺ tube pan. Stir in wet ingredients, and blend, then stir in apples and nuts. In a large bowl, combine dry ingredients. Source: Chef Tammy Brawley, Real Virginia Bake for about an hour, or until the apples are fork tender and baked thoroughly. In another small bowl, combine brown sugar, flour and butter, and use a pastry blender or fork to make a crumb topping. Lift the apple slices from the bowl and place them into the pie shell don’t dump them in. In a small bowl, combine granulated sugar with allspice, then sprinkle over apple slices, coating thoroughly. Peel, core and cut each apple into 16 slices. But, with natural flavors that range from sweet to tart, apples also shine in breads, cakes, pies and other baked goods, making them a great seasonal ingredient to enjoy during fall. Apples contribute more than $235 million to the state’s economy each year, and local farmers produced an estimated 3.4 million bushels of apples in 2020.Ī good source of fiber, vitamins C and K and a host of other antioxidants, apples are a healthy snack on their own. There’s plenty to celebrate in Virginia, which is the seventh-largest apple-producing state in the U.S.įrom Gala to Granny Smith, Honeycrisp to Red Delicious, and everything in between, apples are grown on almost 11,000 acres on 687 farms in Virginia. While pumpkins often steal the seasonal spotlight, October also is National Apple Month, and National Apple Day is marked on Oct. If you enjoy the sweet satisfaction of biting into a juicy apple, you’re in luck-Virginia’s apple harvest peaks in October.
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