In my back yard I have what real estate agents would call a "family orchard." One apricot tree, 2 plum trees and an apple tree hardly qualify as an orchard in my mind, but in terms of pounds of fruit they produce in the fall, the yard feels like a commercial-sized orchard in the San Joaquin Valley.
When I first planted those fruit trees, I was incredulous when my landscaper insisted that apple trees would grow in Southern California. Most varieties of apple require 500-1000 hours below 45 degrees in the winter to produce good fruit, but there are a few varieties that get by on a fraction of that. Enter Anna, Beverly Hills, Fuji, Gala and Granny Smith, a variety that has adapted to low-chill areas.
Late September is when my Granny Smith tree ripens and that's when I scramble to pick as many shiny green apples as I can reach. It's hard to find a cool place to keep them chilled (September can be brutally hot, even in the garage), so I usually start cooking with them before they start to deteriorate.
This year, I make a couple of pans of apple cake that I can freeze and bring out during the holidays when the family visits. I refrained from adding chopped walnuts because a certain six year old in my life is in his nut-hating stage. But they really are a nice addition to the recipe, otherwise.
Granny Smith Apple Cake
3 Cups chopped Granny Smith apples
3/4 Cup vegetable oil
2 Eggs
2 Cups granulated sugar
2 1/2 Cups all-purpose flour
1 Teaspoon salt
1/2 Teaspoon ground cinnamon
1/4 Teaspoon ground nutmeg
2 Teaspoons baking soda
Glaze:
1 1/4 Cups packed brown sugar
1/3 Cup milk
1/2 Cup butter
Preheat the oven to 350. Grease and flour a 9 x 13" pan.
Chop the apples fine and place in a large bowl. In a separate bowl, beat eggs and oil together and pour over the apples. Let stand while you mix the dry ingredients.
In a medium bowl, mix the sugar, flour, salt, cinnamon, nutmeg and baking soda. Fold into the apples and mix well. The batter will be quite thick. Pour into the prepared baking pan and bake at 350 degrees for 45 minutes. Glaze while the cake is still hot.
When I first planted those fruit trees, I was incredulous when my landscaper insisted that apple trees would grow in Southern California. Most varieties of apple require 500-1000 hours below 45 degrees in the winter to produce good fruit, but there are a few varieties that get by on a fraction of that. Enter Anna, Beverly Hills, Fuji, Gala and Granny Smith, a variety that has adapted to low-chill areas.
Late September is when my Granny Smith tree ripens and that's when I scramble to pick as many shiny green apples as I can reach. It's hard to find a cool place to keep them chilled (September can be brutally hot, even in the garage), so I usually start cooking with them before they start to deteriorate.
This year, I make a couple of pans of apple cake that I can freeze and bring out during the holidays when the family visits. I refrained from adding chopped walnuts because a certain six year old in my life is in his nut-hating stage. But they really are a nice addition to the recipe, otherwise.
Granny Smith Apple Cake
3 Cups chopped Granny Smith apples
3/4 Cup vegetable oil
2 Eggs
2 Cups granulated sugar
2 1/2 Cups all-purpose flour
1 Teaspoon salt
1/2 Teaspoon ground cinnamon
1/4 Teaspoon ground nutmeg
2 Teaspoons baking soda
Glaze:
1 1/4 Cups packed brown sugar
1/3 Cup milk
1/2 Cup butter
Preheat the oven to 350. Grease and flour a 9 x 13" pan.
Chop the apples fine and place in a large bowl. In a separate bowl, beat eggs and oil together and pour over the apples. Let stand while you mix the dry ingredients.
In a medium bowl, mix the sugar, flour, salt, cinnamon, nutmeg and baking soda. Fold into the apples and mix well. The batter will be quite thick. Pour into the prepared baking pan and bake at 350 degrees for 45 minutes. Glaze while the cake is still hot.
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