Last week I was contacted by Jenn from the blog Knitty Baker (US) to see if I was interested in participating in The Wooden Spoon Adventure, a fun blog opportunity to celebrate the 5th blog Anniversary of the blog A Merrier World by Kate (UK). Kate began a few weeks ago by posting a recipe that was made with a very special wooden spoon, then the spoon was sent to another blogger who followed suite, and then it was sent to another blogger, and so on. Bloggers who participate are honorary "Spoonees". The goal is for the spoon to travel from one spoonee to another, across the globe, cooking local recipes or ingredients along the way. Then the spoonees share what they made on their blogs, including photos of the special wooden spoon being used to make the recipe. Such a fun idea. So, let me say Happy Blogiversary to Kate at A Merrier World. I'm thrilled to be part of this very cool celebration.
So, agreeing to participate was an easy choice, but deciding which local recipe or ingredient to feature was another story. I wasn't sure if I should go with a local ingredient, or a local recipe. As far as local ingredients go, I live in a town full of apple orchards and it just so happens to be apple season here. As far as local recipes go, I had absolutely no idea. So on a whim, I did a quick online search for recipes that had my state's name in the title. I can't believe the very first hit was for a recipe called Virginia Apple Pudding (a very moist cake) I guess it was meant to be. Everyone in the family loves this sweet, moist cake. My youngest even declared it her top dessert pick for her birthday dinner. Fine with me - it's an extremely easy recipe to make.
Virginia Apple Pudding (Cake)
- 2 cups peeled and chopped baking apples (ones that don't give off too much juice - Galas are perfect)
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter, melted
- 1 cup milk
- 1 teaspoon pure vanilla extract
- Preheat oven to 375F.
- In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, about 5 minutes.
- In a mixing bowl, combine flour, sugar, baking powder and salt.
- Add melted butter, milk, and vanilla extract; stir until smooth.
- Pour into 9-inch deep-dish pie plate. Sprinkle apples on top of batter.
- Bake in the lower third of a preheated oven for 30-40 minutes, or until it tests done.
- Cool completely before serving direct from the baking dish.
- Recipe can be doubled and baked in a 9x13 casserole dish.
- Use apples that hold their shape well and don't exude too much moisture during baking, such as Galas.
- This cake is best eaten within 24 hours because the high sugar content will absorb moisture from the air, causing the cake to get soggy over time.
- For a rustic presentation, I've successfully baked this recipe in a slightly preheated cast iron skillet.
adapted from allrecipes.com