Apple season is on! Last weekend we set out to see some of the countryside here around Portland and it was really a spectacular day. Of course it involved getting orchard fresh apples along the way which is always such a treat. Below are a few photos I'd like to share starting with some scenic spots along the Historic Columbia River Highway, the views of the Columbia River from the Vista House at Crown Point were amazing
It was so pretty along the way, and there are many many waterfalls in the area
Which led us to the orchards
And a closer look at Mount Hood
And finally this wonderful Apple Loaf Cake. It's a fairly healthy recipe as expected from Sprouted Kitchen, and it's absolutely delicious. I was almost going to swap out the Muscovado Sugar for ordinary brown sugar, but Sara kinda encouraged using this sugar since it can make a difference in the texture of the cake, I'm not sure if this is technically a cake or a bread, but I would classify this as a cake, in any case I'm very glad I tracked down the Muscovado sugar, it smells like rich molasses, and I was sold immediately, I love it, I just know I will be making gingerbread soon, or possible the Ginger-Molasses Cookies again, but using this sugar! The recipe is pretty straight-forward and it's easy to put together, plus, when it bakes it smells awesome! I recommend! Recipe below, enjoy.
Apple Loaf Cake
(adapted from Sprouted Kitchen)
- 2 heaping cups diced apples
- 3/4 cup whole wheat pastry flour
- 1 cup almond meal
- ½ cup oatmeal
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1 tablespoon fresh ginger
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- ½ cup ricotta
- ¼ cup butter, just barely melted
- ½ cup muscovado sugar (plus 2 tbsp for the top)
- Squeeze of lemon
Preheat oven to 375° and butter the loaf pan.
Put the diced apples in a bowl of warm water with a squeeze of lemon and set aside.
In medium bowl whisk together the eggs, butter, ricotta, vanilla and buttermilk.
In a large bowl add the dry ingredients together, including the cinnamon, ginger and salt and mix to combine. Gently mix in the buttermilk mixture until it's well combined.
Drain the apples in a colander and shake off excess water. Fold in the apples but do not over mix.
Fill the loaf pan with batter and sprinkle remaining 2 tbsp. of the muscovado on top. Bake on the middle rack for 45 minutes until golden on top and springy to the touch. Test with a toothpick. Do not overcook, as it will continue to cook a bit more when you remove it. Remove and cool.