Jonathan Apple and Fresh Apple Cake Recipe

If I had to pick just one apple to make applesauce with for the rest of my life I would choose Jonathan with it's skins on. It makes a beautiful and delicious pink applesauce!



Approximate Ripening Date: September 6th


Flavor: This tart-sweet apple is probably the most "appley" apple I've ever tasted. When it's first picked it is definitely on the tart side but as it mellows a bit of sweet will sneak in there. It is a snappy, hard, classic apple and also Jared's Grandma's absolute favorite.


Baking: The Jonathan cooks down into a tender apple. Leave the skins on when cooked not only makes a pink sauce but it also tends to sweeten the appley flavor.


History: Chance seedling from the Esopus Spitzenburg tree.


Featured Recipe:


Fresh Apple Cake

by Diane Lapacek


1/2 cup butter

1 cup sugar

1/2 cup brown sugar

2 eggs

1 cup milk

2 1/2 cups flour

1 tsp baking powder

1 tsp salt

1 tsp baking soda

1/2 tsp cinnamon

2 1/2 cups apples - peeled and cubed


Topping:

3/4 cup brown sugar

1/2 cup nuts - chopped

1/2 tsp cinnamon


Cream butter, sugars, and eggs. Combine dry ingredients. Add milk alternately with dry ingredients. Add apples. Pour into 9 x 13 pan. Mix ingredients for topping and sprinkle over cake. Bake at 350-degrees for 35-45 minutes. Serve plain, with whipped cream or ice cream.

82 views

Recent Posts

See All
pincushion0.png
pips-and-ponderings0.png

N1959 KRONCKE ROAD, POYNETTE, WI 53955

lapaceksorchard@gmail.com

Tel: (608) 635-4780

©2019 Kim Lapacek. Illustrations by Olga from the Noun Project.