So here is a recipe for South Wind Market's Vermont Apple Cake. I hope you decide to make it because if you do, you and anyone you share it with (including Lucy the dog), will be very, very happy.
1 1/4 cups sugar, divided
1/2 cup maple syrup
1/2 cup (1 stick) butter
1 teaspoon vanilla
6 ounces cream cheese, softened
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardomom
3 cups peeled and chopped apples, preferable Vermont Paula Reds or McIntosh
Preheat oven to 350 degrees. Spray 8-9 inch springform pan with Pam, or butter it.
Beat sugar, maple syrup, butter, vanilla and cream cheese at medium speed on electric mixer until well combined. Add eggs one at a time. Combine flour, baking powder and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
Combine 1/4 cup sugar with the cinnamon and cardamom. Mix 2 tablespoons of the sugar-spices with the apples and stir them into the batter. Pour batter into pan and sprinkle with remaining sugar mixture. Bake at 350 degrees for 1 hour and 15 minutes.
I like to talk to my apple cake through the oven window while it's baking. It's not necessary, but such encouragement can't hurt. Cool it on a wire rack and then enjoy.
Rusty DeWees tours Vermont and Northern New York with his act "The Logger." His column appears weekly. He can be reached at firstname.lastname@example.org. Listen for The Logger, Rusty DeWees, Thursdays at 7:40 on the Big Station, 98.9 WOKO or visit his website at www.thelogger.com