Joining the apple supply at Weaver’s Orchard into this half of October are Crispin apples, known for their greenish yellow toned skin and sharply sweet flavor, first surfacing in the world at the Aomori Apple Research Station in Japan back in 1930.
Back then, the Crispin apple only earned acclaim in the food realm under the name Mutsu. The Mutsu apple, penned for its origin in Japan’s Mutsu Province, took on the new moniker of the Crispin apple several decades after it first took introductions at the research level.
It’s even been known in Japan as the million dollar apple, with its parents as Golden Delicious and Indo apples.
Joining the proverbial food scene of United States and United Kingdom into the next few decades, the Crispin apple scooped up its new name easily, as it carries an accurate telling of the apple’s poignantly crisp nature when mingled with some good chomping.
The Crispin apple’s kitchen notoriety speaks well of its utility in that it goes swimmingly in applesauce recipes, all sorts of baking, including pies, and salads, too. It also pairs well with roasts, and the apple slices themselves roast well, to boot.
When baked, slivers of Crispin apples generally keep their shape nicely. And they’re known to incorporate well into hard cider recipes.
Gloria Sands of Boyertown, Berks County uses in-season local apples as a great way to keep her grandmother Marie Spohn’s Apple Nut Cake recipe well-appreciated in her family.
“The first time I remember when we had Apple Nut Cake was at Thanksgiving Dinner when I was six-years-old,” Sands says, noting that this recipe dates to at least the 1940s, if not earlier.
- CAKE INGREDIENTS:
- 2 eggs
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 4 cups diced apples
- ½ cup vegetable oil
- ½ cup nuts (English Walnuts or Pecans)
- FROSTING INGREDIENTS:
- 1½ cups confectioners’ sugar
- 6 ounces cream cheese
- 3 tablespoons soft butter
- ½ teaspoon vanilla
- CAKE PREPARATION:Beat eggs and sugar until light and fluffy; add oil and beat until incorporated. Add dry ingredients, and beat on medium speed until incorporated. Add diced apples and beat until apples are crushed into small pieces.
- Grease a 9 x 13 inch ceramic or metal pan, and bake at 350˚F for 45 minutes or until a toothpick comes out clean.
- FOR A LAYER CAKE: Bake in two 9-inch round pans, greased and floured, at 350˚F for 40 minutes or until a toothpick comes out clean. Double the frosting recipe and ice the cake once cooled.
- FROSTING PREPARATION: Beat until smooth. Spread on top of cooled cake (a double-layer may be best!). Enjoy this scrumptious cake!