Apple season is upon us! Last year my apple trees were barren; this year I have bushels upon bushels ripening on the trees. The variety is native to Maine- a kind of blend between Granny Smith, Macintosh and Cortland, from the way they taste. They are incredibly and wonderfully tart; I vastly prefer a crunchy, tart apple to those mealy, sweet and horrible Red Delicious. That name is a lie!
I digress. This cake/bar/square/cobbler/dessert is just heaven. Easy to make, easier to eat, it’s a fabulous weekend treat or for a holiday. I made it during Labor Day weekend; filling up on deliciousness and baking before the school year begins and I am a professor for the first time ever.
You know what? I think I need a glass of wine to go along with this….
8 apples, peeled and diced
2 1/4 cups dark brown sugar, divided
2 teaspoons ground cinnamon, plus extra for dusting
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1 cup softened butter
2 cups all-purpose flour
1/2 cup sliced almonds
Preheat the oven to 350 degrees F.
Cream together the butter and 2 cups sugar; beat in the eggs one at a time. Stir in the vanilla. Add in the flour, nuts, nutmeg and cinnamon and mix well.
Tumble the diced apples into a greased 13 by 9 baking dishes; sprinkle over the remaining sugar and dust with cinnamon.
Dollop the cake batter over. Bake in the oven for 45 to 55 minutes or until the apples are tender. Enjoy drizzled with caramel sauce, with ice cream, or just beautifully bare and warm out of the oven.