a few years ago, I had this amazing apple bread from a b&b in the north georgia mountains called glen ella springs. I had never tasted apple bread before and it was amazingly delicious. so when we went to the mountains a few weekends ago, I picked up some tart granny smith apples from an orchard with the intention of making this bread. we happened to have a halloween party at work and it was the perfect time to bring the apple bread. the recipe makes two full servings, so I was able to bring the second cake to another halloween party with friends that weekend.
you may not have noticed but I have made a lot of domestic progress lately, feats include: chopping my first onion, buying a food processor, and cooking with new ingredients such as eggplant and chickpeas. this recipe requires a bundt pan, especially if you want to serve it unsliced, which looks more beautiful than slicing. in order to make this happen, I not only used my food processor but also had to invest in a gorgeous nordic ware bundt pan. big things happening in my kitchen!
ok, back to the apple bread. I sliced it and brought it to work as pictured below. by the end of the day, there were maybe four slices left. I’d call that a workplace win! if you’re looking for something festive and different than pumpkin, go ahead and give this apple bread a go.
if you get some burned top pieces, don’t worry – just pick them off. once the cake has cooled about 15 minutes, you’ll want to flip it over onto your serving plate. any blemishes in the bottom won’t show. if you need a tutorial on how to flip, see here. alternatively, if you want to serve this cake whole, you can add an icing drizzle using powdered sugar, milk, butter, and a bit of cinnamon.
you guys know I love serving on my dollar tree plasticware anytime I’m not at home – discardable and perfectly portable!
6 c. flour, I used whole wheat
1/4 t. salt
1 T. baking soda
5 t. cinnamon
4 c. sugar
2 1/2 c. vegetable oil
1 T. vanilla
3 1/2 quarts of chopped tart apples
1. combine flour, salt, soda, and cinnamon plus add 1 c. of the sugar in large mixing bowl. mix well.
2. cream remaining 3 c. sugar and oil for 3 minutes, add vanilla and mix until throughly blended.
3. add eggs one at a time and pour mixture into dry ingredients, stir well.
4. cut apples into 8ths and drop in a food processor, pulsing until chunky. add to batter and stir well.
5. pour batter into 2 greased bundt pans and bake at 350 for 50-60 minutes.
recipe from the glen ella springs cookbook, purchased onsite.