apple recipes

Apple Bundt Cake










Grease a bundt pan.  Preheat oven to 325F, or 300 if your pan is dark in color.

2 cups flour

2 cups sugar

2 teaspoons baking soda

1 cup butter, softened

5 eggs

1 Tablespoon vanilla extract (or whatever extract you like)

The above ingredients make a nice, rich, basic cake.  To make it an apple bundt cake add:

shredded apple meat from 3 to 5 peeled and cored apples (I used the food processor to do the shredding.)

Combine the dry ingredients. 

Add the wet ingredients.

Pour into pan.  Bake for about one hour, until a tester comes out clean.  

Let it cool almost but not quite completely.  Run a rubber spatula around the edges and around the inner circle too.  Invert onto a plate.  Done.  Decorate or devour as you wish.

Apple Fritters









My nearest and dearest (that’s you, Dawn) might recognize this recipe as something that rather closely resembles my potato pancake recipe.  

2 1/2 cups coarsely shredded raw potatoes apples (again, use the food processor)

1/3 cup flour (you can add a little more if the mixture seems too watery at the end)

1 egg

1/2 teaspoon salt (for potato pancakes, use a whole teaspoon)

Combine ingredients.  Heat about 1/4 to 1/2 inch oil in pan.  If you don’t have enough hot oil in the pan the fritters won’t golden up properly and they’ll be floppy.  Drop batter by large heaping tablespoons into hot oil.  Flatten into rounds that are thin enough to cook through before the outside burns.  Cook until golden brown on one side, then flip and brown on other side.  Drain on paper towels if you’re fastidious like that.  Serve with a sprinkling of confectioner’s sugar if you have it – if not they’re delicious plain.

(For a tasty alternative to apple fritters and regular potato pancakes, try using sweet potatoes.)


8 thoughts on “apple recipes

  1. Dawn says:

    Preheat oven to 425.
    Grease the pan or ovenproof dish and cover the bottom well with:
    2 cups or more peeled slice apples, peaches or other fruit

    Sprinkle the fruit with:
    2/3 cup sugar (I use *slightly* less)
    cinnamon or nutmeg
    grated rind and juice of 1 lemon

    Dredge with:
    1 tablespoon all-purpose flour

    Pour over surface:
    2 to 4 tablespoons melted butter

    Prepare the following batter:
    1 cup all-purpose flour
    1/2 cup sugar
    1 teaspoon double acting baking powder
    1/4 teaspoon salt

    beat and add:
    2 yolks
    1 tablespoon meled butter
    1/4 cup milk

    Beat these ingredients with swift strokes until blended. Cover the fruit with the batter. Bake the cake for about 30 minutes. Reverse it in a platter. Cool slightly. You can use the egg white for meringue and brown.

    **I never add meringue. I never ‘reverse it on a platter’ but that might have a lot more to do with the fact that I rarely remember to grease the pan.

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