Wednesday, March 5, 2014

Finally finished the last of my fall Goldrush Apples!

In November I had gotten a large order of Goldrush Apples from North Star Orchards ( I also purchase my fruit CSA from them as well. They are at the West Chester Growers Market from late June through the end of the main season and sell large batches of these apples at the end of the season. I love this variety; they start out kind of tart but sweeten up and last well into the winter. These last ones had wrinkled up quite a bit so I didn't want to eat them raw but I used them in an apple cake recipe that I also received from North Star.

I've always gotten rave reviews for this recipe. I recommend cooking it in two loaf pans as it has sometimes stuck to the bottom when I've baked it in a tube or bundt pan. I've made the glaze with both the cider as well as the bourbon and both are good. The bourbon does give it a bit of a kick!

"Shirley’s" Apple Cake

  • 1 c. sugar
  • 1 c. packed dark brown sugar
  • 1 ½ c. vegetable oil
  • 3 eggs
  • 1 tsp. Vanilla
  • 3 c. peeled and chopped Gold Rush apples
  • 1 c. chopped nuts or raisins
  • 3 c. flour
  • ½ tsp. Baking soda
  • 1 tsp. Baking powder
  • ½ tsp. Salt
  • ½ tsp. Cinnamon
  • ¼ tsp. Ground cloves
  • ½ tsp. Mace or nutmeg
  1. Preheat oven to 350
  2. Grease a tube pan or two loaf pans
  3. Combine sugars, oil, eggs and vanilla; mix thoroughly.
  4. Sift together dry ingredients, then add to the egg- sugar mixture. Mix until just combined.
  5. Fold in nuts/raisins and apples. (Batter will be very thick)
  6. Put batter in pan(s).
  7. Bake in tube pan for 60 to 80 minutes. Bake loaf pans for 45 to 60 minutes.
  8. Cake is done when inserted skewer or toothpick emerges clean.
  9. Cool in pan for 10 minutes, then release to a serving plate or glaze plate*

Optional Glaze: I highly recommend using the glaze!
Note: This glaze is quite sweet and sets to a solid sugar coating. If you prefer more of a coffee cake, you may be happier to omit the glaze.
  • ½ c. margarine or butter
  • 1 c. packed brown sugar
  • ¼ c. milk
  • 2 Tbsp. Bourbon or cider (optional)
  1. In medium saucepan, combine ingredients. 
  2. Over medium temperature, stir continually until butter melts and mixture is combined.
  3. Heat to a boil, stirring occasionally.
  4. Boil for 3 minutes.
  5. Remove from heat, and add bourbon or cider.
  6. Spoon warm mixture over warm cake.

*For a more ‘polished’ appearance, glaze the cake on a paper plate or aluminum foil. Then, once cooled, carefully remove the cake to the serving plate.

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