Hi friends! My oh my has life been a bowl full of crazy since last I wrote. First of all, I started business school in August and time has absolutely flown by. For a few months my cooking routine was practically non-existent. I blame Accounting. But it's still fall, which is the January in fashion, and therefore the January of food. So I'm starting anew. You'll probably see more iPhone photography and quickfire recipes since school is changing the way we cook and eat in the house. But I'm not giving up...yet...who knows what the future holds, especially when Finance class rolls around.
Foodwise, I'm still part of the produce co-op which has proven to be a lifesaver. With less time to shop, we always have a fridge packed full of greens and wonderful seasonal goodies. In last Saturday's pick-up I got a whole slew of apples and a persimmon. What's a persimmon you ask? Well it's as if an apple, a tomato and a potato had a threesome, and a baby. It would be a persimmon.
Okay, so here's my sweet, autumnal offering for you. Enjoy!
Persimmon Applesauce Spice Cake with Cinnamon Cream Cheese Frosting
Spice Applesauce Cake
Adapted from Gourmet
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/8-1/4 tsp. ground cloves
1 stick unsalted butter, softened
1 cup light brown sugar, packed
1 tsp. vanilla extract
2 large eggs
1 1/2 cups persimmon applesauce*
1/2-1 cup toasted walnuts
8 oz. cream cheese, softened
1 cup powdered sugar
3 tbsp. butter, softened
1/2 tsp. cinnamon
1/4 tsp. vanilla
Preheat oven to 350 degrees. Grease 8 or 9 inch square pan.
Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.
3 apples of your liking (I used Fuji), skins left on, cored and diced
2 persimmons diced
1/4 cup cider (or substitute 1/4 cup water + 1 tsp. brown sugar)
1/3 cup water
Core apples, cut into large chunks. Cut tops off persimmons and cut into chunks. Add fruit and remaining ingredients and simmer over medium-high heat for about 30 minutes, until apples have fallen apart and persimmons are soft. Let cool for 10 minutes. Mash with a fork.