September is harvest season when apples are at their peak. The perfect accompaniment for a teacake, scone, pie or cake log filling. Apples are a canvas that pair well with honey, maple, cinnamon, nutmeg, ginger, and roasted nuts. Served traditionally or not, whatever form one chooses will taste delicious.

Apple Cinnamon Tea Cake with Maple Ginger Glaze 

Any plain Pound cake recipe (mix, gluten free mix or from scratch)

Add 1 Tablespoon Nielsen Massey Madagascar Bourbon Vanilla extract |

1 Tablespoon of ground cinnamon to batter. Mix together .  Fold in a few tablespoons of Bonne Maman Apple Pie Filling.

 Prepare baking pan(s) with Pam Baking™ spray or brushed with vegetable oil and dust the bottoms and sides with Domino light brown granulated sugar. Optional ~add a dusting of ground cardamom. If upside down cake coat the bottom of the pan with a thin layer of the apple pie filling.

Pour batter into the prepared pan. Only fill 1/2 to 3/4 of batter in pan. If a top side cake add a thin layer  of pie filling to the top before baking.

Bake at 350 degrees Fahrenheit at the time allotted for pan size.

Remove from oven and set onto a wire rack to cool. When cooled but still warm brush the top of the cake with Runamok Maple Ginger Syrup.  Or prepare 1 cup of confectioner’s  powdered sugar with one teaspoon of ground ginger, 1 teaspoon of maple syrup and 2 to 3 Tablespoons of water.  Mix together, add more water to thin if needed.   NOTE:  Bonne Maman Cherry Pie Filling may be substituted  or any other pie filling flavor of choice.

 Maple Ginger Syrup~
https://runamokmaple.com/shop/product/ginger-root-infused-maple-syrup/

APPLE BISCUIT SCONES

 2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup of unsweetened, no salt butter, chilled

2 apples, peeled, cored, sliced and diced

1/2 cup sugar

1/3 cup golden raisins

¼ chopped walnuts or pecans

1 egg, beaten

1 tablespoon granulated Brown sugar.

Cover a cookie sheet in parchment paper or a Silpat.  Preheat oven to 350 degrees (F).

In a large, dry bowl, sift flour and baking powder together. Cut into the dough small pieces of the chilled butter, until it resembles crumbs. Stir in diced apples, sugar and golden raisins, and optional nuts. Stir in beaten egg until dough is soft. If the batter appears too soft, slowly add 1/4 cup of flour at a time until dough reaches desired consistency.  Chill dough 15 minutes in the refrigerator. Roll out dough onto a floured counter to 1” thickness. Cut into shapes of no more than 2” in diameter or triangles. Brush scones with a thin coat of milk. Sprinkle brown sugar on the top of each scone.  Bake until risen and golden brown. Approx.8 -15 minutes, depending on size. Cool and serve with apple butter.

 Apple Butter and Additional Apple Recipes~
https://www.thethreetomatoes.com/apples-for-the-autumn-season

©Ellen Easton