Beyond the Gravenstein: Apple Cake and Sauce Recipes from Paula Shatkin!

The Sebastopol Gravenstein Apple Presidium, along with Slow Food Russian River work in favor of apple Gravenstein. Theyhave projects with which they assist producers and farmers to secure the apple’s future and serves as the centerpiece around which the Sonoma County community can forge bonds. Many tasteful recipes are being provided which highlight the uniqueflavor of this type of apple.
They’re only here for a few short weeks, but Gravenstein apples are worth the wait.
People love Gravenstein apples because of their perfectly balanced flavor and versatility as a great baking and cooking apple. There is an entire fair devoted to them this sort of apple.
Gravenstein apples don’t keep well at all and their season is pretty short. They usually make an appearance in the Bay Area in early-mid August, but their harvesting times vary, so you will have to check for their arrival.
Many sweet recipes have been explored during the past years as this apple is pretty delicious when cooked as well.

Below we are providing two recipes containing Gravenstein apples. You will like them even more!

Grandma’s Gravenstein Applesauce

For this recipe no sugar will be needed.
Fill up a big pot with quartered, unpeeled Gravenstein Apples.
Add about 1/3 of the pot of organic Gravenstein apple juice that you have to make it by your own.
Depending on the size of the pot, you can add one or two sticks of cinnamon.
Cover and cook until the apples are soft. You can either freeze or put in a can this applesauce. It will remain delicious both ways.

Beyond the Gravenstein Apple Cake and Sauce Recipes from Paula Shatkin

The Other Grandma’s Easy One Bowl Apple Cake

For this cake you will need below ingredients:

4 cups Gravenstein apples, peeled and diced
2 eggs
1 tsp cinnamon
2/3 cup sugar
1/2 cup oil
1 cup chopped walnuts
2 cups flour (you can combine half white and half whole wheat)
2 tsp baking soda
3/4 tsp salt
Put the diced apples in a large bowl. Then break eggs over them and stir with a fork.
Add sugar, cinnamon, oil and nuts. Mix the ingredients with a fork until you receive pasty mixture.
After that sift flour, salt, baking soda and add to the mix. This mixture will be thick.
Spread the mixture into previously greased and floured pan with dimensions 9×13. Bake the cate at 200 degrees. 50-60 minutes. You can check if it is ready with toothpick. If toothpick comes out clean, the cake is baked.
You can double all ingredients. You can freeze the cake and enjoy it whenever you want.


The taste will remain the same.  Enjoy!