It seems fitting that my first post in a while should coincide with the onset of September. The moment when the orchards are brimming with seasonal, ripe fruits that I wait all year for. Berries, stone fruits and apples. It didn’t take me long to head to the local orchard for some apple picking and a chance to test some pre-autumn recipes.
Although summer is still on the clock, small and noticeable changes are mounting. Brisk early mornings, less daylight sun and darker evenings. It’s starting to have the feel of fall, not everyday but the moments are there. And I’m ready, starting with this recipe.
With the long weekend just about wrapped up and with the weather tonight reminiscent of our favourite September evenings, it felt like the perfect opportunity to use some of those picked sweet apples. After grabbing one after another to snack on, I wanted to get a recipe out of the remaining bunch. So I turned to some recipes of the past in creating this one. Apple cakes.
Crisp, autumn apples combined with cinnamon in these delectable cakes topped with a drizzle of lavender honey. The perfect marriage of flavours and ingredients. Every bite a testament to how great Ontario fruits are when in season.
From my kitchen to yours,
- 4 apples, peeled, cored and coarsley chopped
- 2 large eggs, lightly beaten
- 1 1/3 cup canola oil
- 4 tbsp. apple juice
- pinch of salt
- 1 tsp. cinnamon
- 1 1/4 cups superfine sugar
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. grated nutmeg
- apple, thinly sliced
- lavender honey, to top
- Preheat oven to 350F degrees and grease 12 muffin tins.
- Combine eggs, oil and apple juice in a large mixing bowl. Whisk on medium speed for 30 seconds or until combined. Add salt, cinnamon and superfine sugar and whisk for a further 30 seconds.
- Using a second bowl, sift together the flour and baking powder and nutmeg and add in the oil mixture. Mix with a spatula, folding to combine. Fold in the apples until completely combined.
- Place apple slices in the bottom of each muffin tin and pour a big dollop of batter over top, filling 3/4 of the way. Bake for 35 minutes or until golden brown.
- Remove from oven, let cool. Drizzle with lavender honey over top.