Have you ever wondered how far a leaf can travel , if I say thousands of miles across the continents ? Quiet literally, the other day as I was leafing through the pages of my year old travel diary, I found one dry autumn leaf pressed inside its pages. I have this unmindful habit of preserving the leaves pressed inside the books, not that I seriously get involved in some artistic project, but it is more an oblivious habit than anything else.
The next thing that caught my attention was few words scribbled in pencil almost un readable – ‘ apple cake’ !!! Obviously the two does not makes any connection whatsoever, but perhaps it was a wishful hope of the poor apple cake recipe that leads me to open my year old travel diary and made me realised that the recipe was sitting in my draft for months, gathering dust ! Little later as I got self-absorbed into the sudden flush of memories that swept me away, I realised – leaf and the apple are connected in some way, sensing any karmic connection ! 🙂
Last year during the fall, we went to New Hampshire to enjoy the beauty of autumn in its colorful winding highways, there we came across a beautiful apple farm and we drove into there. I was so excited as I had never seen an apple farm before, an old man was selling some apples in paper bags sitting in the farm sheds. Though I could not see the apple laden trees, as the harvesting season was over, but bags full of cheeky red apples were more than anything to make my days beautiful. We bought two bags full of apples and sitting beside a jungle brook we dug hungrily into the juiciest red delicious apples, there was this lone autumn leaf struggling its way across the ripples of the streams, I picked it up and kept it between the folds of my travel diary, and that very moment DH asked me about – what I will do with so many apples, without much thought I told him, will make apple cakes and scribble the same thing in that page too ! Now do you see how the two are connected. That was the story of leaf and the apple and I thought of using them together in my photo shoot.
I had no idea how to use apples in a cake, but got highly motivated after having a slice of apple pound cake in my neighbourhood bakery, since then was searching for a decent recipe until I found this. I am not a fan of applesauce though but using apples in a cake is something that I appreciate much with burst of full flavours of cinnamon, it can make any baker proud, and yes do not forget to glaze it with maple syrup. It seems to me that all the three has conspired in some way to make this cake heavenly delicious ! Are you staring at those beauty marks ( ?) well they adds character to the cake , don’t they ?
Enjoy the fall flavours in late winters ! Oops did I heard it right ? Spring is knocking…. !
- 1½ cups all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 stick butter (118 gm approx)
- ½ cup brown sugar
- ¼ cup maple syrup
- 3 eggs
- 4 red apples ( peeled & grated)
- Extra maple syrup for glazing or some powdered sugar for dusting the cake.
- Wash, peel and grate the apples.
- Sift the flour with baking powder and salt in a mixing bowl.
- Sprinkle the cinnamon and nutmeg powder and give it a stir.
- Preheat oven to 350 F.
- In a separate bowl add the softened butter, brown sugar and cream it for a while with the help of electric beater.
- Whisk in the maple syrup, beaten eggs and blend to combine well.
- Slowly add the flour into this and combine it well with the help of spatula, in a cutting action.
- Stir in the grated apples and combine it well.
- Grease and flour a six hole mini bundt cake pan and spoon the cake batter into the holes of mini bundt cake pan.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool for another 10 minutes before turning them onto the wire rack.
- Dust the mini bundt cakes with powdered sugar or glaze it with maple syrup
Have a lovely day !