The other day I attended the UBC Apple Festival which usually ran approximately the second week of October and what a marvelous festival it was; a gathering of apple farmers and eager apple fans. I went early on the 1st day of this event as historically everything sells out by the Sunday. As they always say early bird gets the worm and this was the especially the case; individuals who went early got to choose from all varieties of apples and I must say there were quite a few. Latecomers well, you get the saying right? First thing, I moseyed onto the Apple Tents where there were literally tonnes of apples to choose from. There were ones for baking, cooking and eating; in addition, there were fancy ones which were not marketed yet. You could literally see the thinking process of people walking around reading each description card and making a mental note as they selected the apples they liked best. Quite a process isn’t it.
For me, I picked the Golden Gala, Florina and something that starts w/ S. I know I have a bad memory. Apparently both were fragrant, delicious and good for dessert making. The Florina had a delicate light floral taste to it while the Golden Gala, Aurora, had a sweet and crunchy texture. The third one had a sweet and tart taste, quite comparable to the Granny Smith; however the Granny Smith has more of a crisp texture to it.
With these apples I had in my possession, I decided to make an apple cake learned from pastry school. The apple cake resembled a coffee cake texture; the only difference was the almond meal added to it. I prepared the streusel topping first and sliced up the apples for arranging later. Next came step of creaming the butter, sugar and incorporating eggs individually together. Some milk was added next. Once the mixture was combined, the dry ingredients which consisted of almond meal, flour, baking powder were incorporated and mixed to a smooth consistency free of lumps. I then poured the mixture onto a baking pan and arranged the applies in a spiral pattern. Both the Florina and the tart one were used to add an interesting flavour and texture. The sprinkling of the streusel came next once the cake was covered with apples and baked the cake at 350 F for approx. 45 minutes.
To test for doneness, see that the top of the cake bounces back when touched. A light dusting of icing sugar finished the job. A perfect way to end the Apple Festival by baking a cake from the apples, don’t you think?