apples and apple cake.

One recent Saturday, a small group of us escaped schoolwork and the city for a carefree, sunny morning. We drove to Linvilla Orchards, where we picked apples and peaches, took a hayride (minus the hay), and picnicked on apple cider and cider doughnuts.

See also C.'s account over here of our sunny day and the subsequent festivities.

Because festivities did indeed follow. Once we had returned to the city - dusty, sunburned, sleepy, and satisfied - we prepared to celebrate our dear C. with a good-bye party before she leaves for a year in London. [Sniffle.] Because we tend towards themed parties, this one was BYO: bring a few bottles of your favorite American beer for the whole group to taste. We ended up sampling about a dozen different beers, accompanied by various snacks and desserts. Yum. Although no party can convey how much we'll miss you, C.

my loves. (photo lifted from c.)

The evening's menu, along with evidence of former M.-hosted parties.

M.'s renowned hummus and bummus (black bean hummus).
Fresh figs from the orchard farmstand.

B.'s impressive cheese sampler.
C.'s amazing peach-apple pie - recipe here.

I made the two desserts on the right: chocolate pistachio torte (back; recipe to follow) and apple cake (the monstrosity in front). This is - normally - one of my go-to, fail-safe recipes. And it's not usually covered in powdered sugar; this was a cosmetic choice to cover what happened when I tried to coax the cake out of its bundt pan:


[Sigh.] The apples were just so juicy that they destabilized the layers, leaving one in the pan when I flipped it over. Despite this mishap, though, I'm sharing the recipe anyway because this has never happened before and this is a delicious cake. I got it from my friend S., who got it from her mom, and I make it whenever I'm in the mood for something autumn-y. Perfect for showcasing the Macoun, Jonamac, and Cortland apples I'd picked just that morning.

Apple Cake
adapted from Mrs. S.'s recipe

4-5 med. apples, peeled, quartered, and sliced thinly (I like a mix of tart and sweet; slicing them in the food processor speeds things up a bit)
2 tsp. cinnamon
2 tbsp. sugar
3 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. sugar
4 eggs
1 c. oil
1/4 c. orange juice
zest of 1 orange
2 1/2 tsp. vanilla


1. Grease and flour tube or bundt pan. Preheat oven to 350F.

2. Mix apples, cinnamon, and sugar; set aside.

3. In a small bowl, combine flour, b.p., and salt; set aside.

4. Mix sugar, eggs, and oil until thoroughly combined. Add o.j., zest, and vanilla and mix some more.

5. Gradually add dry ingredients, stirring until combined.

6. Pour half of batter into prepared pan, distribute apples evenly on top (try to keep the slices all relatively flat so you don't create air pockets), then pour in the rest of the batter. Bake at 350F for 60-75 mins. (top will be browned and firm to the touch).