Our Summer of CSA - Week 13

We have apples. Lots of apples. It must be September. Oh yes, we have peppers and pears and lettuce and carrots and eggplant and corn and tomatoes and basil, but mostly we have apples. So, besides eating one a day to keep the doctor away, what to do? Why make apple cake, of course.

This cake is so easy, it would be a great one to make if you're cooking with a child or someone else who's just beginning. Spicy, moist, and just right on the first real, cool day of fall. Happy New Year, everyone.

Apple Spice Cake

1 cup flour

1/2 cup whole-wheat flour

1 cup packed brown sugar

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 cup buttermilk (sub: 1 tbsp white vinegar and 1 cup plain milk)

1/2 cup vegetable oil

1 tsp vanilla

1 cup chopped apple (about 1 apple)

1/2 cup chopped walnuts

• Lightly grease and flour an 8 x 8 inch pan, or line the bottom with parchment paper. Preheat the oven to 350 deg.
• Whisk the first seven ingredients (flour through salt) together in a large bowl.
• In a separate small bowl, mix together the buttermilk, oil and vanilla. Add to the flour mixture and stir together until combined and smooth.
• Mix in the apples and walnuts.
• Scrape the batter into the prepared pan and bake for 40-45 minutes, until a toothpick in the center comes out clean. Let cool in the pan on a rack about 10 minutes. Slide a thin knife around the cake to detach it from the pan, and invert it onto a plate. Peel off the parchment paper, if using. Let cool right side up on the rack.
• Serve with vanilla ice cream or brandied whipped cream, or just on its own.

Adapted from The Joy of Cooking.