top of page

Apples to Appleicious !

Sliced Granny Smith Apples with Cinnamon and Spices.

The house has an aroma of fresh apples as I enter through the back door and nothing says Fall like a cool crisp apple. It send's my mind reeling with all the baking and cooking possibilities ! Fresh baked apple pie, tart's and danish. Diced and chopped for a fresh apple cake or tatin. Spiced and sweetened or left plain and sliced along side the savory.

There are several varieties of apples from sweet to tart and there is one or two or three that are bound to satisfy your taste buds and satisfy your sweet tooth. Sweet apple varieties are: Crispin, Gala, Golden Delicious, Fuji, Envy, Honey Crisp, Ambrosia, and Sweetie. Each make a delicious afternoon snack or a part of breakfast, the best time to eat one for its stomach calming properties. Their sweetness is also wonderful with the savory of sharp cheeses such as sharp Cheddar, sharp Blue cheese and extra-aged Gouda. Tart apples are: Granny Smith, Pink Lady, McIntosh, Opal and Jazz. Each of these tart apple varieties are great for cooking and baking. Granny Smith being the firmest of them and hold's it's texture during baking. Red delicious apples are a burst of sweet juicy flavor. Wonderfully red and delicious to eat but not recommended for baking, as they tend to break down and become mushy.


foxes Spiced Apple Dappled Cake !

by foxes patisserie and more.

1/2 cups vegetable oil

3 eggs

1 cup packed brown sugar

1 teaspoon Organic Madagascar vanilla extract

1 teaspoon Olive Nation butter vanilla emulsion

1 teaspoon baking soda

1 teaspoon sea salt

3 cups all-purpose flour

1 cup chopped walnuts

5 cups apples (4 large apples (Pippin and Granny Smith Variety) , peeled, cored and diced.

* Preheat oven to 350 degrees.

* Butter and flour tube or bundt pan very well. You can use a 9 x 13 inch pan as well.

* In large mixing bowl combine your oil, eggs, brown sugar, vanilla extract and butter vanilla emulsion.

* In smaller mixing bowl combine your baking soda, sea salt, and flour. Add to brown sugar, egg mixture. Mix well by hand. Add diced apples and walnuts and stir well.

* Spoon mixture into bundt pan until a little over 3/4 full.

* Bake for 40 minutes or until a toothpick inserted into center of cake comes out clean.

* Turn out cake to a cake plate to cool. This particular cake may fall apart on you if you turn it out onto a wire cooling rack and then try to lift it to a cake plate or pedestal cake plate.

foxes Spiced Apple Dappled foxes Spiced Apple Dappled Cake Cream Cheese Frosting Cake Cream Cheese Frosting !

4 oz. cream cheese (full fat regular), brought to room temperature (10 Minutes)

2 cups powdered sugar

1/2 teaspoon madagascar vanilla

In large mixing bowl on medium high speed of Kitchen Aid mixer, beat cream cheese with paddle attachment until further softened and creamy. Add powdered sugar 1/2 cup at a time till blended and fluffy, Add your madagascar vanilla and blend throughly. Using a large 80B Ateco pastry tip with frosting filled pastry frosting bag, beginning on outside of cake pipe frosting in one motion from outside to the center of cake. If frosting is not smooth enough, you can add a teaspoon of whipping cream.


foxes Spiced Apple Dappled Cake Photography by Stephanie Tonini

I enjoy the photography of this cake for it feels as deep and rich as the cake itself and has an old fashioned appearance. For those of us that enjoy fruit in our cake this one is a labor of love and has all the Fall and Winter spices that are warming. Which brings me to tell you that this cake is also delicious warmed and served with your best vanilla ice cream. You can also serve this beautiful cake naked (without the cream cheese frosting), A simple glaze will also due with sprinkled cinnamon sugar atop! So pick you favorite tea or Espresso and enjoy a weekend afternoon with family and friend's especially during this Thanksgiving Holiday Season!


foxes Spiced Apple Dappled Cake Photography by Stephanie Tonini


Happy Fall !


foxes patisserie and foxes is a trademark of Tonini Consulting, LLP. 2019. Written materials and text and photography by Stephanie Tonini, art photographer are under copyright. Recipes are available for public use and may not be reprinted except by Tonini Consulting, LLP.

Stay Up-To-Date with New Posts

Search By Tags

bottom of page