While Joy has been enjoying the warm sunshine on Maui, I have been enjoying a different kind of sunshine… on my annual girls’ weekend ski trip. This year we are at White Pass near Mount Rainier National Park and the weather has been AMAZING!
This is our 17th annual ski trip and, as usual, we’ve been skiing a little, eating a lot, drinking a little, and laughing so hard our sides hurt and we start to cry. That’s what our girls’ weekends are all about.
We love cooking for each other and we’ve been sharing some really, really good food. Some of the highlights from this trip… Penne with Cauliflower Ragu (recipe next week) Lisa’s Mount Rainier White Chili, Jeanne’s Gluten-Free, Dairy-Free Spinach Dip (okay, it tastes WAY better than it sounds), an old favorite, Magic Cookie Bars, and this delicious Apple Cake I made with four beautiful Piñata Apples.
What can I say about this apple cake… YUMMY. Not too sweet, but loaded with apples and a hint of citrus from a little orange juice. Debbie says it tastes great at breakfast with a Mimosa. Jeanne says it makes a lovely dessert with a glass of red wine. (Although, let’s face it… Jeanne think everything tastes great with a glass of red wine).
You can bake this delicious apple cake in a 9″x 13″ pan or for a prettier presentation, use a 10″ spring form pan and remove the ring before serving.
PS… If you can find Piñata apples in your grocery store, I recommend them. Piñata apples have a tart, complex flavor and a great texture for baking.
- 1 and 1/12 cups chopped pecans
- 3 cups flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 tsp. ground cinnamon
- 4 large baking apples, peeled, cored and sliced
- 1 Tbsp. baking powder
- 2 tsp. salt
- 4 large eggs
- 1/2 cup apple sauce
- 1/2 cup (1 stick) salted butter, melted
- 1/4 cup fresh squeezed orange juice (2 oranges)
- 2 tsp. vanilla extract
- Heat oven to 350 degrees.
- Spray a 10″ springform pan with non-stick baking spray.
- Sprinkle 1/2 of the pecans on the bottom of the pan.
- Mix 2 Tbsp. flour, 1/4 cup granulated sugar and the cinnamon in a large bowl. Add the apples and toss to combine.
- In another large bowl, mix the remaining flour, remaining granulated sugar, brown sugar, baking powder and salt.
- Add the eggs, apple sauce, melted butter, orange juice and vanilla to the flour mixture. Beat until the batter is smooth.
- Pour half of the batter into the prepared pan and spread over the pecans.
- Top with half of the apple mixture and the remaining pecans.
- Spoon remaining batter over the apples.
- Top with the remaining apples, leaving 1/2″ of space from the edge of the pan.
- Bake for 70 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let cool for 20 minutes, then remove the ring, slice and serve.