Is it apple season? Or pumpkin season? Or both? Some people have strong opinions on which fall flavor reigns supreme. I do love a pumpkin spice latte (I’ll admit that I’ve already enjoyed one this year), but I definitely prefer all things apple! Fall technically doesn’t start for another two weeks, but after two recent 100 degree days, the weather in Chicago is slowly getting cooler, and fall activities are stacking up on my calendar!
One of my favorite fall activities is apple picking, and no fall is complete without Lincoln Square’s Apple Fest! It’s on your calendar, right? On Saturday, October 5 and Sunday, October 6, starting at 9am, Lincoln Square will be abuzz with all things apple including, of course, The Chopping Block’s famous Apple Pie. I can’t believe this is my ninth Apple Fest – time flies when you’re slinging pie!
This year, you can purchase a slice of our delicious pie, baked in a Lodge cast iron skillet. Each pie has eight (yes, 8!) apples in it, and each pie is cut into eight slices, meaning each slice has a whole apple in it (that makes it healthy, right?). If you want to avoid the lines, we have a few options for you, too! You can preorder a whole pie for pick up on Saturday or Sunday, or you can learn to make the best apple pie and join us for our new classes: Hands On Bake and Take TCB's Famous Apple Pie on Friday, October 4 at 10am, Saturday, October 5 at 10am or Sunday, October 6 at 10am.
You always ask for the secret to our apple pie, and now we’re ready to share! In our new 90-minute class, you’ll learn to prepare and assemble your own Apple Pie from scratch with our homemade pie dough. The pre-seasoned 10-inch Lodge cast iron skillet, valued at $30, is yours to keep and will provide a lifetime of use. You’ll learn how to make the best apple filling, how to roll pie dough like a pro, and how to crimp your pie like a professional. Our chef will demonstrate how to make pie dough, too. While the pies are baking, students will work in groups of four people to prepare a batch of bake-and-take apple fritters drizzled with icing, perfect to enjoy while strolling through Apple Fest. Pies take three hours to bake and cool, so you’ll be able to go enjoy Apple Fest and come back between 2pm and 5pm to pick up your masterpiece!
If apple pie isn’t your thing, you can opt to drink your apples instead. Right Beer Cider is back and will be pouring their Dry and Rose hard ciders. New this year, we’re offering a canned apple cocktail – Laird’s Brandy Mule - a refreshing blend of ginger beer, lime, and apple brandy. Also new this year, we’re offering Ellis Family Farms bottled non-alcoholic cider. There is truly something for everyone!
Prep yourself for Apple Fest and join us outdoors for Hands-On Autumn Apple Feast on the Patio on Thursday, September 26. You’ll make:
- Grilled Fennel, Apple and Mixed Green Salad with Apple Cider Vinaigrette
- Smoky Pork Tenderloin with Apple-Onion Chutney
- Warm Farro Salad with Grilled Brussels Sprouts, Baby Kale and Toasted Almonds
- Wood-Fired Apple Cobbler with Vanilla Ice Cream.
Speaking of apple recipes, I’ve shared a bunch of my favorites over the years including my Baked Apple Pancake, Apple Whiskey Bread, Apple Pie Eggrolls, Apple Cider Donut Bundt Cake, and even my Apple Cider Cheese Soup and Grilled Cheese Combo.
I’ve got a new apple recipe that you can enjoy after your trip to the nearest apple orchard, farmer’s market, or grocery store. I love a good coffee cake, and this German Apple Cake (Apfelkuchen) will be a hit at your next brunch or after any delicious meal. I like that it includes both diced and hasselbacked apples (meaning you slice the apple without cutting all the way through) because you get to practice your knife skills (also great on potatoes and even chicken) and it really makes this cake gorgeous (and delicious) once baked.
German Apple Cake (Apfelkuchen)
Serves: 8
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
3-4 apples (I used honeycrisp), about 1.5 pounds
1/2 cup unsalted butter
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla bean paste (in Germany, they use vanilla sugar, Vanillezucker)
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
Powdered sugar
Whipped cream
1. Preheat oven to 350 degrees and prepare a 9-inch springform pan.
2. Peel, quarter, and core the apples.
3. Hassleback 3 of the apples – slicing thinly, but not all the way through so that quarters are intact. Dice the remaining apple. Set aside.
4. In a stand mixer, or with a hand mixer, cream the butter and sugar.
5. Add in eggs, one at a time, until combined.
6. Add in vanilla bean paste.
7. In a medium bowl, mix together flour, baking powder, cinnamon, and salt.
8. Add half of the dry ingredients to the creamed butter and half of the milk, and repeat until everything is combined.
9. Fold diced apple into batter.
10. Pour batter into prepared pan.
11. Smooth with spatula.
12. Arrange hassleback-ed apples on top of batter, sliced side up. You do not need to push them into the batter.
13. Bake for 45-60 minutes until golden brown and a toothpick comes out clean.
14. Allow the cake to cool for an hour. Release the springform pan.
15. Dust with powdered sugar.
16. Slice and serve with homemade whipped cream.
I hope this German Apple Cake tides you over for a few weeks until Apple Fest. In the meantime, come shop with us Wednesday through Saturday for any of your cooking and baking needs from vanilla bean paste to springform pans. If you’re anything like me, and already thinking about the holidays (because they’ll be here when you blink), you can plan ahead and order your Thanksgiving Apple Pies for pick up Tuesday, November 26 or Wednesday, November 27.
German Apple Cake (Apfelkuchen)
Ingredients
- 3-4 apples (I used honeycrisp), about 1.5 pounds
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla bean paste (in Germany, they use vanilla sugar, Vanillezucker)
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk
- Powdered sugar
- Whipped cream
Instructions
- Preheat oven to 350 degrees and prepare a 9-inch springform pan.
- Peel, quarter, and core the apples.
- Hassleback 3 of the apples – slicing thinly, but not all the way through so that quarters are intact. Dice the remaining apple. Set aside.
- In a stand mixer, or with a hand mixer, cream the butter and sugar.
- Add in eggs, one at a time, until combined.
- Add in vanilla bean paste.
- In a medium bowl, mix together flour, baking powder, cinnamon, and salt.
- Add half of the dry ingredients to the creamed butter and half of the milk, and repeat until everything is combined.
- Fold diced apple into batter.
- Pour batter into prepared pan.
- Smooth with spatula.
- Arrange hassleback-ed apples on top of batter, sliced side up. You do not need to push them into the batter.
- Bake for 45-60 minutes until golden brown and a toothpick comes out clean.
- Allow the cake to cool for an hour. Release the springform pan.
- Dust with powdered sugar.
- Slice and serve with homemade whipped cream.
