I have really been enjoying my abundance of apples these past couple of weeks. It is so much fun to either throw a bunch of apples into my largest pot to make applesauce, whip up a pie, experiment with apple crisps, and make apple cakes. And I can do all of this at a whim. I simply look around my kitchen at the numerous boxes of apples, randomly choose which variety will be my lucky subject for the day, and I am off. One of my experiments this past week was an apple cake. I found the recipe on the King Arthur Flour blog; and since I have also been recently fascinated with baking in my cast iron skillet, I knew I just had to try it. It turned out great! The only modification that I made was instead of using the boiled cider that the recipe calls for, I substituted maple syrup. This substitution was made mainly because here in northern Idaho, I don't even think anyone sells boiled cider.
(Please note that this picture is from the King Arthur blog. The lighting in my kitchen isn't always the best for taking pictures; and their picture really does this cake justice - of which it highly deserves).