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A crunchy sprinkle of cinnamon sugar simply but elegantly finishes this fragrant Apple Cider Doughnut Loaf bread. Apple Cider Doughnut Loaf In a large saucepan, bring cider to a boil over medium-high heat; cook, stirring occasionally, until reduced to ¾ cup (205 grams), 45 minutes to 1 hour. Remove from heat, and let cool completely. […] LEGGI TUTTO
Rustically simple, but delightfully rich and tender, this Pear & Apple Loaf is everything we love about fall swirled into a single loaf. Buttery soft brioche-style dough is cut into pieces and tossed with sweetly spiced bits of Honeycrisp apple and Bosc pear. After two rises, while it bakes, this loaf fluffs and puffs to […] LEGGI TUTTO
The pork shoulder should be marinated in the rub overnight or up to two days.
Ingredients
For the spice rub:
2 tablespoons packed, fresh thyme leaves, lightly chopped, or 1 tablespoons dried thyme
2 tablespoons fresh rosemary leaves, lightly chopped
1 tablespoon fennel seeds, toasted
2 teaspoons black peppercorns
2 teaspoons Kosher salt
4 medium garlic cloves, minced
Extra virgin olive oil (optional)
For the pork shoulder roast:
4 to 5 pounds (1.8 to 2.2 kg) boneless pork shoulder, sinew and excess fat (beyond 1/4 inch) trimmed
4 medium good cooking apples, such as Fuji or Jonagold
1 medium yellow onion
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup (120 ml) dry white wine (can sub water)
1/2 teaspoon Dijon mustard
Freshly ground black pepper
Method
1 Make the spice rub: Put the fennel seeds, peppercorns, thyme and rosemary leaves, garlic and 2 teaspoons salt into a spice grinder or coffee grinder and grind to a paste. (Alternatively, you can pound the mixture with a mortar and pestle.)
Transfer the mixture into a bowl and stir in 2 tablespoons olive oil.
2 Marinate roast overnight in spice rub: Rub the mixture evenly all over the pork shoulder. If the roast is tied, untie it to rub the inside with the rub mixture as well, then retie it.
Wrap the roast tightly in plastic wrap to hold the rub against the skin and marinate overnight (or up to two days).
3 Prep apples and onions: Peel, halve, and core the apples. Cut each apple half into about 4 wedges. Peel the onions. Cut in half from tip to root. Trim the root and tip. Cut each onion half into about 12 thin wedges.
Put the onions and the apples together in a bowl, toss with 2 tablespoons of olive oil, and season with a little salt and pepper.
4 Preheat the oven to 450°F (232°C).
5 Place roast on bed of apples and onions: Place the apples and onions in the bottom of a roasting pan or Dutch oven with a cover. Place the marinated pork shoulder on top of the apples and onions.
6 Roast: Roast uncovered for 30 minutes. Turn the oven heat down to 325°F and add the wine. Cover the roasting pan and slow roast for 2 1/2 to 3 hours until the pork shoulder is falling apart tender and pulls apart easily when probed with a fork.
7 Make sauce: Transfer the pork shoulder to a serving plate and cover with foil to keep warm. Put the apples and onions into a blender. Add about 1/2 cup water and the mustard and purée.
Check the texture, and add water until you get the desired thickness for the gravy. Press through a sieve for a silky smooth textured gravy. Check the seasoning and correct to taste.
8 Serve: Cut the roast into pieces and serve with the apple gravy. Leftovers will keep refrigerated for up to 5 days or frozen for 3 months.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! LEGGI TUTTO
Welcome fall with this easy applesauce cake! It’s rich, moist, and fragrant with cinnamon, nutmeg, cloves, and allspice. Top with cream cheese frosting or leave plain.
Photography Credit: Sally Vargas
When apple season starts, we spend weeks making homemade applesauce and apple butter with apples from our trees. We freeze the applesauce to use all year long so are always looking for ways to use it!
As our freezer is now packed with applesauce, and there’s more to come, I thought I would experiment with an applesauce cake recipe in the Mitchell Davis’ cookbook Kitchen Sense.
It’s less of a “cake” and more like a quick bread, similar to our banana, zucchini, and pumpkin breads. The batter comes together quickly, and you pour it into a square baking pan to bake. You could also easily use the same batter to make applesauce muffins instead.
How to Serve Applesauce Cake
Applesauce cake can be served straight from the pan, or lift it using the parchment paper to serve on a tray. It’s also great topped with cream cheese frosting, or left plain.
Serve applesauce cake as an afternoon snack or evening dessert. Either way, a cup of coffee or tea alongside makes a cozy fall treat.
How to Store and Freeze Applesauce Cake
Frosted or unfrosted applesauce cake can be stored at room temperature for up to 5 days. (However, if your kitchen is warmer than 70°F, store frosted cakes in the fridge.)
To freeze: Do not frost the cake. Let it cool completely, then wrap in plastic wrap and then in aluminum foil. Freeze for up to 3 months; thaw overnight on the counter before serving or frosting.
Check out our other apple cake recipes!
Updated September 26, 2020 : We spiffed up this post with some new photos and new information to help you make the best cake ever. Some minor changes to the recipe for clarity. Enjoy!
Applesauce Spice Cake Recipe
Recipe adapted from Kitchen Sense by Mitchell Davis.
Ingredients
2 cups (280g) all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (112g, stick) unsalted butter, room temperature
1 cup (200g) sugar
3 large eggs
1/2 teaspoon vanilla extract
1 cup applesauce
1/4 cup plain yogurt diluted a bit with milk, or 1/4 cup of buttermilk
1/2 cup of chopped walnuts
1/2 cup raisins
1 batch Cream Cheese Frosting, optional
Extra walnuts to decorate, optional
Method
1 Preheat oven, prepare pan: Preheat oven to 375°F. Lightly grease an 8-inch square baking pan, and then line with parchment to create a sling.
2 Combine dry ingredients: In a medium bowl, vigorously whisk together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Set aside.
3 Make the batter: In a separate bowl using an electric mixer or in a stand mixer, beat butter until light. Add the sugar and beat until fluffy. Add the eggs, one at a time, beating to incorporate after each addition. Add the vanilla and the applesauce and beat until smooth.
Mix in half of the dry ingredients. Just before they are blended, add the thinned yogurt (or buttermilk). Then mix in the rest of the dry ingredients and the nuts and raisins, until completely incorporated. Do not over-mix.
5 Bake: Pour out the batter into your prepared cake pan. Place in the middle rack of the 375°F oven and bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should spring back when touched.
6 Cool: Remove the cake from the oven. Let cool for 15 minutes. Lift the cake from the pan using the parchment and transfer to a wire rack to cool completely. Frost with cream cheese frosting and sprinkle with some walnuts, if you like, or serve it plain.
The cake can be stored back inside the pan, or in an airtight container.
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8″ Square Baking Dish
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Elise Bauer
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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Method
1 Get ready: Put oven rack in lower third of oven and pre-heat oven to 400°F. Butter a large baking sheet (or use Silpat).
2 Make filling: In a medium bowl, mix together apples, currants, and walnuts with the sugar, cinnamon, and corn starch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla.
3a If using puff pastry: Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
3b If using pie dough: Roll out your pie dough on a lightly floured surface to a 16×11 inch rectangle. Trim the edges to 15×10 inches and cut into six 5×5-inch squares.
4 Add filling to pastry squares: Divide the apple mixture among the squares, leaving a 1-inch border. If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter. (If you are using a butter pie dough, you can skip adding the extra butter.)
5 Brush egg mixture on pastry edges: In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry. This will help the pastry seal.
6 Fold and crimp, add steam vents: Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover.
7 Bake: Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden.
Cool turnovers to warm before serving.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! LEGGI TUTTO
Crunchy, crispy apple crisp recipe! This is the easiest of the apple desserts. Just bake sliced tart apples topped with a streusel oat topping, with plenty of brown sugar, butter, and cinnamon. Serve with ice cream!
Photography Credit: Alison Bickel
Apples, cinnamon, brown sugar, butter, and oats?
Welcome to the essential ingredients of an apple crisp, one of the most simple and easy of apple desserts!
This apple crisp recipe comes from my friend Sue Jackson of Littleton, Massachusetts. She introduced it to me years ago and it has since become a favorite.
Easy Apple Crisp Recipe
One of the reasons I love this recipe is how easy it is to make. It’s as no-fuss as you can get.
To make it, you just layer sliced peeled apples that have been tossed with lemon juice and vanilla in a baking pan.
Then top the apples with a mixture of brown sugar, butter, cinnamon and oats
Bake!
For more information on which apple varieties are best for baking, check out our Guide to Apples.
Crunchy Apple Crisp Topping
It’s the crunchy topping that makes the apple crisp “crisp.” The brown sugar, oatmeal, and butter topping mixture caramelizes while it bakes, giving you a blanked of crispy, caramel-y wonderfulness over the baked apple slices.
Leftover apple crisp for breakfast
Just like a slice of apple pie makes the best breakfast, so does this apple crisp! Make extra for leftovers, and serve a spoonful on top of a bowl of yogurt.
Do you have a favorite way of preparing apple crisp? If so, please let us know about it in the comments.
Best Toppings for Apple Crisp
More fall apple desserts
Have apples? Check out more of our apple dessert recipes:
Updated September 23, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.
Apple Crisp Recipe
Ingredients
7 tart apples, peeled, cored and sliced
4 teaspoons fresh lemon juice
1/2 teaspoon vanilla
1 cup brown sugar
1/2 teaspoon ground cinnamon
1 cup rolled oats
1/2 cup butter, room temperature
Method
1 Preheat oven to 375°F.
2 In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.
3 Layer apple slices in baking pan: Layer sliced apples in a 9 x 13-inch (or approximately the same size) baking pan.
4 Make topping: Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples.
5 Bake: Bake at 375°F for 45 minutes or until topping looks crunchy and apples are tender.
Serve with whipped cream or vanilla ice cream.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
Products We Love
VKP Brands Johnny Apple Peeler
$29.05 on Amazon
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This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Elise Bauer
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
More from Elise LEGGI TUTTO
