Even though we are anxiously anticipating the burst of colourful blossoms to fill our orchards and kick off a new growing season, we are actually extremely fortunate to have local fruits available to us year round. When shopping for BC fruit, the stickers affixed to the fruit ensure that they are indeed locally grown products. A fantastic way to guarantee you're consuming local fruit and (directly) supporting the local tree fruit farmers while you're at it is by shopping at the BC Tree Fruits Market located in the north end of downtown Kelowna (826 Vaughan Ave).
This delicious apple cake recipe is super easy and is a great way to feature local Okanagan fruit. Baker Klemens Koester of local bakery Bread On Wheels shared this delicious apple cake recipe in my cookbook The Butcher, The Baker, The Wine and Cheese Maker – In the Okanagan. Klemens says that you can use any Okanagan fruit you wish in this recipe: plums, pears, apricots, peaches, or berries—all would be amazing. Check his bakery out online: www.breadonwheels.ca (on wheels means that they deliver!)
Apple Cake On Wheels Recipe
Makes 2 10-inch (25-cm) cakes or 1 large cake
- 1 cup (250 mL) butter
- 1 cup (250 mL) granulated sugar
- 5 eggs
- 1 1/2 cups (375 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 2 tsp (10 mL) vanilla
- zest of a lemon
- 3 Okanagan apples, peeled, cored, and sliced into ⅛-inch (3-mm) wedges
- apricot jam, for glazing
- icing sugar, for dusting
Preheat oven to 375° degrees (190°C).
Grease and flour baking pans (dust pans with flour and shake out any excess to easily pop baked cakes out).
In a mixer bowl, whisk butter and sugar together until nice and fluffy, then add eggs slowly and mix well. Add flour, baking powder, vanilla, and lemon zest. Mix until batter is even.
Spoon batter into cake pans evenly. Spread out, until top is nice and smooth. Lay apple slices gently onto batter. Do not push into the batter.
Bake in the middle of the oven until golden brown, for approximately 30–40 minutes. Remove from oven and cool in the pan.
The nicest way to finish up: dust icing sugar over cake and glaze apples with hot apricot jam or jelly.
Jennifer Schell is a writer, editor of BC Food & Wine Trails Magazine and internationally award winning author of three cookbooks titled: The Butcher, The Baker, The Wine & Cheese Maker. Born and raised on an orchard in East Kelowna, Jennifer’s family roots run deep in agriculture. An advocate for all things local, she focusses on shining the spotlight on the people of the food, wine and farm scene.