top of page

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


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.

751 views0 comments

Recent Posts

See All


bottom of page