Moist and incredibly flavorful, this apple cake comes together in just minutes!
F&L apple cake mix
2 apples, cored and diced
½ cup toasted walnuts, chopped
1. Preheat the oven to 350°. In a large bowl, combine the cake mix, eggs, diced apples or rhubarb, and toasted walnuts, stirring well to combine.
2. Pour batter into a greased cake pan and back for 25-30 minutes, or until a tester comes out clean. Allow to cool slightly and serve warm.
Variation: This is also lovely baked in a cast-iron pan as an upside down cake. For this method, melt ⅓ cup butter and ⅓ cup sugar in a cast iron pan over medium-low heat, then pour in the mixed cake batter. Bake for 25-30 minutes, or until a tester comes out clean. Remove from the oven and invert the pan on a rimmed plate. Let sit 5 minutes then carefully remove the pan from the cake.
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
4 cups peeled and sliced apples
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
Farm & Larder walnut-cinnamon apple crisp topping
1. Preheat the oven to 375°.
2. Toss the fruit with sugar and cornstarch. Place in an oven safe dish and add butter dabs to the top. Sprinkle the fruit crisp topping evenly over the apple slices, covering completely.
3. Bake until the topping is lightly browned and the fruit is bubbly, about 35-40 minutes.
These fragrant apples are wonderful served on top of pancakes or waffles.
4 apples, peeled, cored and sliced ¼-inch thick
2 tablespoons butter
¼ cup brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
2 tablespoons maple syrup
1. Melt butter in a heavy skillet. Add apples and cook over medium heat until they begin to soften.
2. Add brown sugar, ginger, cinnamon and maple syrup. Cook until most of the liquid is evaporated. Keep warm until ready to serve.
Variation: This recipe is also lovely with fall pears instead of apples, or a mixture of the two.
This luscious cake is kissed with juicy Italian plums and citrus peel.
4 Italian Prune plums, pitted and cut into wedges
¼ cup packed brown sugar
1 cup all-purpose flour
½ cup polenta or yellow cornmeal
1½ teaspoons baking powder
⅛ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
4 egg yolks, plus 2 full eggs
1 teaspoon finely grated lemon or orange peel
1 teaspoon vanilla
Crème fraîche for serving (optional)
1. Preheat oven to 350°. Lightly grease and flour bottom and sides of a 9-inch springform pan; line bottom with a 9-inch circle of parchment paper. Arrange plums on parchment in pan. Sprinkle brown sugar over the plums. Set aside.
2. In a small bowl combine flour, cornmeal, baking powder, and salt; set aside.
3. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until light. Add egg yolks and eggs, 1 at a time, beating after each addition. Add lemon peel and vanilla; beat until combined. Beat in the flour mixture. Spoon batter over plums in pan and spread evenly.
4. Bake about 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool cake completely. Invert cake onto serving platter; remove bottom of pan and parchment. If desired, serve with crème fraîche.