Farmers market report: Apples are in season (with recipes)
What’s in season: A sure sign fall is just around the corner, a variety of apples are dominating many stands at farmers markets around Los Angeles. With a season that generally runs from late August through November, we’ve spotted a wide assortment of the fruit, varieties including Fuji, Honeycrisp, Mollie’s Delicious, Anna, Empire, Spitzenberg and Jonalicious. Look also for heirloom varieties of grocery store staples, such as Gala apples, which might lack the size and colors of their commercial counterparts, but are wonderfully sweet with a real depth of flavor.
What to cook: Apples vary dramatically when it comes to characteristics and flavors, and different varieties are suited to different preparations, be it a classic pie, sauce or cake, or added to savory dishes such as roasted duck or pork. Look for apples that hold together well for baking, as well as apples on the tarter side, especially if you’re adding sugar. Farmers often offer samples, and check with them for flavor characteristics and suggestions for using.
What’s on the horizon: Pomegranates, typically in season from September through December, are beginning to make a show at market stands.
12 great recipes to make the most of apple season »
HUCKLEBERRY’S WHOLE-WHEAT APPLE BUTTER CAKE
Total time: 2 hours, 20 minutes | Serves 16 to 20
Note: Adapted from Huckleberry Bakery & Cafe.
COOKED APPLES
2 tablespoons butter
1 1/2 pounds apples (about 3 large), peeled and cut into large chunks (about 4 cups)
1/4 cup sugar
1/4 teaspoon salt
In a large saute pan, melt the butter over medium heat. Stir in the apples, then the sugar and salt, tossing to coat. Cook, stirring often, until the apples are just softened, about 6 minutes. Remove from heat and spread out the apples on a rimmed baking sheet to stop the cooking process. Set aside to cool.
CAKE
2 lightly packed cups (7 ounces) almond meal
1 cup (4.5 ounces) whole-wheat flour
3/4 cup plus 1 tablespoon (3.5 ounces) all-purpose flour
1/2 cup plus 1 tablespoon (2.5 ounces) cornmeal
2 1/4 teaspoons baking powder
2 1/2 teaspoons salt
1 pound butter
2 1/4 cups (1 pound) sugar, plus 3 tablespoons, divided
8 eggs
2 tablespoons vanilla extract
Cooked apples
1. Heat the oven to 350 degrees. Grease a 10-by-3-inch round cake pan and line bottom with parchment paper.
2. In a large bowl, sift together the almond meal, whole-wheat flour, all-purpose flour, cornmeal, baking powder and salt. Set aside.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter until softened. With the mixer going, beat in 1 pound sugar until the mixture is light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until combined, then beat in the vanilla.
4. Beat in the dry ingredients, a spoonful at a time, just until incorporated. Be careful not to over-mix.
5. Fold in the cooked apples by hand. Spoon the mixture into the prepared cake pan and sprinkle over the remaining 3 tablespoons sugar.
6. Bake the cake in the center of the oven until the cake is risen and a rich golden brown on top, springs back when touched, and a toothpick inserted in the center comes out clean, about 1 1/2 hours. Check the cake after 1 hour; if it browns too quickly, loosely tent the top with a piece of foil.
7. Remove the pan to a rack. Cool for 15 minutes before removing the cake from the pan.
Each of 20 servings: 434 calories; 7 grams protein; 45 grams carbohydrates; 3 grams fiber; 27 grams fat; 13 grams saturated fat; 136 mg cholesterol; 31 grams sugar; 406 mg sodium.
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