Red Gravenstein Apples and Coconut Apple Cake Recipe

I just asked Jared if he had a story to tell about the Red Gravenstein apple and his response was "they ripen one at a time." LOL! I'm guessing we'll never have huge quantities of this apple in the store at once but the ones we do have will be picked properly!

Approximate Ripening Date: August 23rd


Flavor: This apple has a sweet-sharp flavor and folks from California especially love them.


Baking: The Red Gravenstein will hold its shape in a pie. It is also great for cider and drying.


History: The Red Gravenstein originated in the 1600s in Denmark or possibly Italy, Russia, or German-Danish border. So really - unknown but it's an old apple!


Featured Recipe:


Coconut Apple Cake

Janet Brooks from the WAGA Cookbook


2/3 cup sugar

2/3 cup cream ofwheat(uncooked)

1/2 cup shredded coconut

1/3 cup flour

4 tsp baking powder

2 tsp vanilla

1 cup plus 1 T 2% milk

3 to 4 apples, chopped

1/4 cup liquid margarine


Mix all dry ingredients in a bowl. Add milk, vanilla and margarine. Mix together into a batter. Pour into a greased cake pan with removable sides. Top with peeled, chopped apples. A sprinkle of cinnamon can be added to taste. Bake in 350-degree oven about 40 minutes. Serve slightly warm with cream or ice cream.

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Tel: (608) 635-4780

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