JUMBO Apples and Apple Walnut Cake Recipe

These apples are literally JUMBO just like their name indicates.


Approximate Ripening Date: September 16th


Flavor: This monstrous apple has a tart-sweet, juicy bite. It has one of the best flavors for a large apple but it can be a commitment to eat a single one as these apples can weigh up to 2 1/2 pounds.


Baking: The Jumbo cooks down so if you like a tender pie that requires minimal peeling - this apples is for you!


History: Developed in early 1970s by Daniel A Hanners in Hood River, Oregon.


Featured Recipe:


Apple Walnut Cake

by Rosanne Woodward


4 cups apples, coarsely chopped

2 cups sugar

2 eggs

1/2 cup vegetable oil

2 tsp vanilla

2 cups sifted flour

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 cup walnuts, chopped


Combine apples and sugar; let stand while preparing remaining ingredients. Beat eggs slightly. Beat in oil and vanilla. Mix and sift dry ingredients. Stir into egg mixture alternately with apple sugar mixture. Stir in walnuts. Pour into greased and floured 9x13 pan. Bake at 350-degrees for 45-50 minutes. Cool. Serve unfrosted or frost with buttercream frosting. Can serve warm with vanilla ice cream or whipped cream (cool whip).



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N1959 KRONCKE ROAD, POYNETTE, WI 53955

lapaceksorchard@gmail.com

Tel: (608) 635-4780

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