Orchard Talk

Rose and Betsy’s top tips for apple buying and storing:

• Be adventurous! Don’t be afraid to experiment. You have nothing to lose but boredom. Try some new varieties. You may not like them all, but you are sure to make some new discoveries that will become life-long favorites.
• Keep it cool! Apples continue to ripen after they have been picked. Keeping them cool retards this process. Best way to store is in the refrigerator, but a cool well pit or basement will work sufficiently.
• Keep those slices nice: A little fresh lemon juice sprinkled on apple slices will help keep them from browning.
• Are they done yet? To check for ripeness, cut one apple open.  When the seeds are dark and brownish-colored, the apples are ripe.
• Handle with care: Gentle handling will prevent bruising

Handy guidelines for determining how many apples you need:

• 1 pound equals approximately 3 medium apples, or 2 cups sliced.
• 3 pounds equal approximately 8 to 9 medium apples, or one 9-inch pie.
• 1 peck equals approximately 10 to 12 pounds, or 20 medium apples . Makes 3 or 4 9 inch pies, 7 to 9 quarts frozen or 4 quarts canned.
• 1 bushel equals approximately 42 to 48 pounds, or 126 medium apples. Makes about fifteen 9 inch pies, or 30 to 36 pints frozen.

Tags: apple browning, apple selection, Apples, caring for apples, how to store apples, michigan apples, Our Websites

Ingredients:

Cake
* 3 cup all-purpose flour
* 2 1/4 cup granulated sugar, divided use
* 1 Tbsp. baking powder
* 1/2 tsp. salt
* 4 large eggs, beaten
* 1 cup vegetable oil
* 1/2 cup orange juice
* 2 1/2 tsp. vanilla extract
* 7 medium Honeycrisp baking apples, peeled and chopped
* 2 tsp. ground cinnamon
* 18-oz. package cream cheese

Topping:
* 1/2 cup butter or margarine
* 3/4 cup packed brown sugar
* 1/3 cup whipping cream
* 1 1/2 cup chopped pecans

Preheat oven to 350° F. Grease and flour a 10-inch tube pan.

To make Cake: In a mixing bowl, combine flour, 2 cups of the granulated sugar, the baking powder and the salt. Set flour mixture aside.

In a second bowl, combine beaten eggs, oil, orange juice and vanilla. Pour egg mixture into flour mixture and mix well, but just until combined, with electric mixer. Do not over mix.

In a third bowl, toss chopped apples, cinnamon and remaining 1/4 cup granulated sugar. Separately, cube the cream cheese and divide into thirds.

Spread 1/3 of batter in prepared tube pan. Sprinkle with 1/3 of apples and 1/3 of cream cheese. Repeat until all batter, apples and cream cheese are used; a layer of apples and cream cheese will be on top, not covered by batter. Bake 50 to 55 minutes, at which point cake should be not quite done.

While cake is baking, make Topping. Place the butter, brown sugar, whipping cream and pecans in a small saucepan. Stirring constantly, bring mixture to a boil. Remove mixture from heat and pour over the almost-done cake. Bake 5 to 10 minutes more until wooden toothpick or skewer inserted in cake comes out clean. Cool cake in pan 15 to 20 minutes, then remove from pan and cool on wire rack.

Note: Cake should be served with the nut-topping side up. Cake is better the day after it is baked.

Courtesy of the State of Minnesota