Fall is in the air and that means that apples are coming in from the Western Slope. We are super lucky to partner with  friends at First Fruits Organic Farm to bring our CSA an option to ‘add-on’ a fruit share. Now that the Farm store is open, anyone can stop by and get some of these delicious organic apples as well as some of our other vegetables if you need extra, or want to put up some food for winter. You could also check out our U-Pick event this weekend.

One thing I know you should do,  you should make this apple cake.

This cake is stuffed full of apples, nuts and raisins. It’s balanced with moist and chunky and chewy bites. It’s one of those cakes that that will travel well to work for snacking, or a potluck, or it will last a few days on the counter.

I like to serve it for dessert with a soft cheese.

Or, my favorite way to eat it is for breakfast with some yogurt.

The recipe is from a tried and true high altitude cookbook. Follow the easy directions, I promise it will work.

Apple Cake from Susan G. Purdy’s Pie in the Sky

• 3 cups sifted all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3 cups apples, peeled, cored, and chopped
• 1 cup (6 oz.) raisins
• 1 cup (4 oz.) walnuts, chopped
• 1 1/2 cups canola or light olive oil (I used 1 1/4 cups avocado oil)
• 2 cups sugar (I reduced this to 1 3/4 cup sugar)
• 3 large eggs
• 2 tsps vanilla extract
• 3 tbsps buttermilk
• confectioners’ sugar for dusting the finished cake (optional)

With the oven rack in the center of the oven, preheat to 375°F  Grease and
flour a 12- to 16-cup capacity tube or Bundt pan.  In a medium bowl, mix together the flour, baking powder, baking soda, salt, and the spices. In another bowl, mix together the apples, raisins, walnuts, and 2 tablespoons of the flour mixture. Toss together to coat. In the bowl of a stand mixer, combine the oil, sugar, eggs, vanilla, and buttermilk and beat everything together on the lowest speed. While the mixer is still running, slowly add the flour mixture, scraping down the sides until combined. Add the apple mixture until it is well blended into the batter. It should be pretty thick. Empty the batter into the pan and smooth over the surface. Bake 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for at least 20 minutes. Let cool completely and sprinkle with powdered sugar before serving.