And I do mean large. Like, "take these home in two batches because there's too many for you to lift at once" large.
In fact, when I weighed them all out over the course of a week and a half (I've got good turnaround on ingredients, eh?), I came up with no less than forty pounds of end-run, can't-be-sold-even-on-the-discount-cart Red Delicious apples. Battered, bruised, soft and some just too far gone to save, I figured apple pie wouldn't go over well - plus the fact that we still had a pie in the freezer from last October! Why not start with cake, then?? I grabbed my mom's copy of "Germanic Apple Cake" - which calls for 6 big'uns - my tube pan and a knife, then scouted the box to find the 6 fruits with the most integrity left. I knew the bounty would quickly turn into "Apple Week" around here, so I wanted to use recipes that involves as much of them as possible! Which of course, turned into a couple other things I'll be sharing!
So why is this called a Germanic Apple Cake? Good question! I honestly couldn't tell you for sure, since I know for a fact that a) my Mom's family is not German, nor were any of their friends and b) this cake is unlike any other "German Apple Cake" I've seen (and I just spent a good hour getting distracted on Google to figure it out. The closest recipe I've found to my Mom's is the Versunkener Apfelkuchen recipe I found on Epicurious. Considering that it's out of The World of Jewish Desserts, it's a good chance that it is a cake from that region and culture, especially since a good portion of both my parents' friends are Jewish!
1 cup sugar
1/3 cup packed brown sugar
1/3 cup boiling water
3 tbsp agave nectar (or honey)
2/3 cup canola oil
1 tbsp vanilla
1 tbsp maple extract
1 cup flour
1 cup barley flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tbsp baking soda
1/2 tsp salt
2 1/2 tbsp cinnamon
6 large apples, unpeeled, diced
- Preheat oven to 350F, grease a 10" tube pan.
- In a large bowl, combine flaxseed, oatmeal, sugars and boiling water, stirring well. Let stand 10 minutes.
- Add agave, oil, vanilla and maple extract, mixing well.
- Stir in flours, baking powder, baking soda, salt and cinnamon, then fold in the apples until well combined.
- Spoon into the prepared pan, smoothing the top.
- Bake 85 minutes, tenting the top with foil after 45 minutes.
- Cool in pan for 40 minutes before turning out onto a rack.
Total Fat: 10.4 g
Cholesterol: 0.0 mg
Sodium: 50.0 mg
Total Carbs: 56.4 g
Dietary Fiber: 5.8 g
Protein: 3.7 g