Fall is my favorite season! It’s shaping up to be pretty busy this year. I started working a part time job, I’m gearing up to start selling jewelry and hand dyed textiles at craft shows, and I’m going back to school to get a certificate in social media and marketing. These are all exciting and good developments, but it’s left me a bit behind in my posting. However, with the arrival of pumpkin and apple season, I had to post a new recipe!
One way to enjoy your apples is to make homemade applesauce. It’s so much better than applesauce you buy in the store, and it’s actually very easy and quick to make. I used some of this applesauce as the middle filling layer in a cake and it worked really well. I veganized the apple sauce recipe by The Great Cake Company that they use in their Caramel Apple Cake. The applesauce is sweet but also tart so it cut through some of the sweetness of the icing and cake. It’s also yummy all by itself!
If you’re in the mood for some other apple recipes, take a look at my recipes for Jewish Apple Cake, Rum Raisin Baked Apples, or make an Apple Pie! If you’re looking for a pumpkin recipe, check out my recipe for Pumpkin Bread with Oatmeal Crumble Topping. It’s seriously yummy stuff. And, if you’re carving a pumpkin, try making Toasted Pumpkin Seeds! Hope you’re enjoying fall as much as I am!
3 Pink Lady apples
3 Granny Smith apples
4 1/4 cups of apple cider (separated)
2 Tbsp rum
3 Tbsp Earth Balance vegan butter
2 Tbsp agave
1 Tbsp brown sugar
3/4 tsp cinnamon
- In a large saucepan, bring 3 1/2 cups of apple cider to a boil. Allow it to simmer until it reduces to about 1/4 to 1/3 of a cup. This will probably take about 40-45 minutes. If you want to skip this step, you can purchase boiled apple cider from King Arthur Flour.
- Peel and core the apples, and roughly chop them.
- Add the apples, boiled apple cider, apple cider, rum, vegan butter, agave, brown sugar, and cinnamon to a large saucepan. Cover the pan and cook over medium heat for 15 to 20 minutes.
- After cooking the sauce will be soft enough to mash easily. Use a pastry cutter or potato masher to mash the sauce. Store in the fridge and enjoy!
When I was in college, I spent summers working in a bakery at a farmer’s market. We made all kinds of baked goods…pies, cookies, muffins, sweet breads. However, my favorite recipe from the bakery was the Jewish Apple Cake. It wasn’t a vegan bakery, and I wasn’t vegan until the end of my time working there. Luckily though, the Jewish Apple Cake is easily veganized by using Ener-G Egg Replacer Powder instead of eggs. The cake didn’t rise up quite as much as it would have with eggs, but the texture was still just like the original.
As I was enjoying this cake I realized it would probably work really well with other fruits. Peaches came to mind since they’ll soon be in season. I will definitely be trying this out soon with a peach filling! This recipe makes a big cake, so it’s perfect for sharing. The cake stays moist in the middle and has a nice crispy top from the cinnamon sugar. It’s really a simple, old fashioned recipe, but sometimes the simplest things are the yummiest!
Jewish Apple Cake Recipe:
6 Granny Smith Apples
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
2 Tbsp Ener-G Egg Replacer Powder mixed with 8 Tbsp warm water
- Preheat the oven to 350°. Grease and flour a 9 inch Bundt pan.
- Peel, core, and thinly slice your apples into wedges.
- In a small bowl combine the cinnamon and sugar and set aside.
- In a mixing bowl, combine the flour, baking powder, and salt. In a separate mixing bowl whisk together the Ener-G Egg Replacer Powder and the warm water. Then whisk in the oil, orange juice, sugar, and vanilla.
- Mix the wet ingredients into the dry until well combined.
- Pour a third of the batter into the bottom of the pan. Sprinkle a generous layer of apples on the batter. Sprinkle cinnamon sugar on top of the apples. Layer another third of the batter on top, then another layer of apples and cinnamon sugar. Spread the remaining batter on top. Place just a few apple pieces into the batter and sprinkle the top with cinnamon sugar.
- Cover the Bundt pan loosely with tin foil. Bake for 1 hour. Remove the tinfoil and bake for another half hour until the top is golden brown and a skewer or cake tester inserted into the cake comes out clean. Covering the cake for the first hour helps to keep the apples on top from burning.
- The cake slid out of my Bundt pan pretty easily, but if you can’t get it out, you can always serve it from the pan. It does make a nice presentation when it’s out of the pan though!