Here in our region it will soon be time to head out to the orchards and pick baskets of delicious apples to store for the winter.
Our neighbor's apple and pear trees that border our backyard are fully loaded with fruit this year and they look like they're ready to drop off at any moment. I can't help but think of all the delicious treats we'll be enjoying this fall.
Pear compote (for french toast or pancakes)
And since we had a break in our hot weather today I made the deliciously moist Apple Cake that I discovered a couple of years ago from Katherine.
Fresh Apple Cake
4 cups finely chopped, peeled apples
(about 6 large apples)
2 cups sugar
1/2 cup vegetable oil
2 beaten eggs
2 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. baking soda
1 cup chopped walnuts (optional)
Preheat oven to 350 and grease a 9x13 or bundt pan.
In a large bowl, combine apples and sugar. Add oil, eggs and vanilla and stir well. In a separate bowl combine flour, baking powder, cinnamon, salt and baking soda.
Add to apple mixture and stir until just moistened. Stir in nuts.
Pour into prepared pan. Bake for 35-40 minutes or until toothpick comes out clean. Cool completely in pan. Slice and enjoy. You won't be disappointed.