Well, looks like I’ve been at this a year. The first pictures I took were apples and chestnuts. There is so much more to cover than I thought, and if I’m doing, I’m not writing and vice versa . But here I sit with a fine glass of cider, aged one year, with a perfect head and dry crisp flavor. Here is the link to last year when we pressed it.
Apples this year are less plentiful. The excessive rain fostered the fungus, and many apples fell before they got any size to them. The watermelons didn’t like it either- they are a peri-Kalahari fruit and after the rainy season they expect a dry season. Nonetheless we persevere. My father and I went out and got a few buckets of apples. I selected the nicest for cakes and we ran the rest through the press. We got about two gallons. This is the first year I had to remind him about Keats’s Ode to Autumn, but he did rally with a few words. My heart breaks. Do not go gentle into that good night.
The best apple cake is this one. Yes, apple pie is a showcase, and if it rains I can elaborate on pie crust technique, but right now I need simple, and this recipe pushes all the apple pie buttons in a tenth the time. You can find it in the Fannie Farmer Cookbook, a fine old classic we referred to in our house as the Fatty Farmer. She has lots of grand old American farm classics, like Blackberry Flapdoodle, which is essentially a big roll of rich biscuit dough surrounding and surrounded by blackberries mashed with sugar. Baked in a casserole and basted with butter it has all the calories you need to milk cows at four in the morning. I can cut the sugar by a third and it’s still sweet. Mighty fine with ice cream though. Anyway, back to Apple Cottage Pudding. This is a basic 1-2-3-4 dough. Peel and cut into fat slices, like 8ths of an apple, about 16 apples. I never count. I just process what I have and use them somehow. Preheat the oven to 375 F. Butter and flour a giant lasagna pan. Find another pan about coffee cake size and do that one too.
Apple Cottage Pudding Recipe
3 c.flour (definitely throw in part whole wheat or spelt as you like- makes a nuttier flavor)
1 tsp. salt.
1 c. sugar
4 tsp baking powder
2 eggs, beaten
1 c. milk
2 sticks butter (1c.), melted
1 tsp. vanilla
mix all up together until smooth, dump into pans.
This is a bit tricky. The reason I say that is that you will be pressing the apple slices into the dough in rows, as tightly as possible, since this cake is better the higher the ratio of apple to cake. Over time I have developed a sense of how little cake dough I can get away with, see below. You can do a pie pan with a dough spoonful. I realize that is subjective. Anyway, I start in the middle with a line and march them out in both directions, pushing the dough as I go. Occasionally I have to take a knife and cheat a little, flicking a little dough from here to there. When you are finished:
Mix 1 c. sugar, 1 tsp cinnamon, 8 tbsp raisins, nuts if you like. Hazelnuts absolutely rock. Walnuts are also a natural. I have even scattered on wineberries, which I had frozen in season, for color. Mix and sprinkle evenly, getting sugar over all the dough. I know sugar is White Death, but you have a lot of surface area, and the covering of granules creates a very nice crisp surface. Bake until brown and the raisins are puffing. That will take at least 40 minutes. Touch the apples to see if they are soft. As long as the cake doesn’t burn, especially underneath, the puffed raisins give it that bitter burnt raisin flavor which balances the sweetness of sugary apple cake.
I tend to gain weight around this time of year and I finally made the connection. This cake is so delicious and it works all day, starting with breakfast. I also make it if I am going to a potluck, or helping with a bake sale, or a church supper. You can’t beat it with a stick.