Our Farm Manager, Ezra Gardiner, recently collected apples from the orchard at The Farm at Old Edwards.
The limbertwig apple tree is a North Carolina heirloom that has been around for a century, but is rarely found now, and usually only in November, though they ripen a bit early on the plateau.
Some may have been out of even Ezra's reach, but they came down that much faster with a rake and a good shake.
The autumn season offers up so many culinary possibilities. One we found to sweeten and warm the evening is this traditional German treat from geniuskitchen.com.
German Sunken Apple Cake
3 c. all-purpose flour
1 tbsp. double-acting baking powder
1⁄2 tsp. salt
1 c. unsalted butter, softened
1 3⁄4 c. sugar
3 large eggs, separated
1⁄2 c. milk
3 lbs cooking apples, Golden Delicious, Granny Smith, Gravenstein, Greening, Jonathan, Macoun, Pippin, Starr, Winesap, Yel (8 medium cored and diced, peeling is optional)
1⁄2 c. confectioners' sugar
1⁄2 c. light brown sugar
1⁄2 tsp. vanilla
2 tbsp. milk or water
- Preheat the oven to 350°F Grease a kugelhopf or 10-inch Bundt pan.
- Sift together the flour, baking powder and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
- Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
- Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
- Bake until golden brown, 50 - 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
- To make the glaze if using: combine all glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.