Apple Dapple

The weather is slowly creeping toward fall-like temperatures. (Too slowly for my taste!) Thursday as part of the end of summer fun Zoe and I went to our favorite apple orchard Indian Ladder Farms (Altamont, NY) to pick some Gala's. It was way to hot-at least 92 degrees, but the hot summer meant apples were ready sooner than usual and Gala's are my favorite...so away we went.



The upside was there was barely anyone there-who really wants to pick apples in that kind of hot weather, right? The other positive was that John who works for Indian Ladder was at the "you pick" stand. He is awesome. He is always friendly and helpful and directed me to the exact perfect spot to get the best of the best for Gala's. (FYI, currently Indian Ladder has Macs and Gala's but I think one or two more varieties will be added this week!)



There are many apple orchards located in the Capital Region-Love Apple Farms, Altamont Orchards, Bowman's etc. I have been to most of them and for the most part they are all fine and dandy, with some offering even more apples and fruits than Indian Ladder. They will just never be our orchard. Indian Ladder Farms is just so special, to us and to the area. Located about 15 minutes from Albany, the farm is nestled at the base of the Helderberg's, and in autumn when leaves are turning the view is just spectacular. They have a small store that produces some of the finest cider donuts to be found (just ask my father-in-law...he can eat them by the dozen!), along with a refreshing cider iced tea and other standard home-style bakery confections. Taking up a little corner of the store is the Yellow Rock Cafe.



The Yellow Rock Cafe offers delicious home-made food using local ingredients (by local I mean like, down the road....). Every weekend they offer a brunch special stuffed french toast. There is generally a soup and a quiche special as well as a hot lunch special as well. Yum. The regular menu offerings are standard breakfasts, sandwiches and snacks. All of the pricing is pretty reasonable and well worth it. During prime harvest time (late Sept-end of October) call for reservations otherwise you will never get a seat.



The store also houses a cold room for produce, cider, local cheeses etc. The produce comes from their own farm as well as surrounding farms. There is a small gift area that has toys, unique stationary products and gourmet foods.



Outside of the store but before you get to the orchards is a barn that in the spring is filled with baby animals and in the fall filled with apples for the "you pick for me" crowd as well as miniature pumpkins and gourds.



Speaking of pumpkins, their pumpkin batch is truly magical to me. (Or maybe I haven't been to very many pumpkin patches....)Watching Zoe traipse around those knots of vines and orange gourds looking for the perfect pumpkin to adorn our porch while the most beautiful colors surround and the air is fresh and crisp is really just about the best feeling on earth.



The coolest and most special part of Indian Ladder Farms is that in 2000 the land was put into a conservancy so it will always be farm land. The Van Eyck family felt strongly enough about not developing the land to make this happen. So these acres will be here for generations, and whether apples and berries grow here or not it is not likely you will ever see a smoke stack or a warehouse here!



http://www.indianladderfarms.com/ is the web address, and I am sure you won't be disappointed. There is no corn maze or spooky Halloween decor just wonderful nature.



So we picked 22lbs of apples, which we will use over the course of a month or so. Michael can't eat uncooked apples though and he does love them. I found this caramel apple cake about 6 years ago and I make it for him every year with some of our apples.



Caramel Apple Cake





9 Tbl Butter, Softened (Divided)

1 Cup + 1 Tbl Sugar

1/2 Jar Caramel Sauce

6 Medium Apples-peeled, cored and cut into 6 wedges

1 1/4 Cup Flour

1 1/4 Tea Cinnamon

1 Tea Baking Powder

1 Tea Ground Ginger

1/2 Tea Ground Allspice

1/2 Tea Salt

1/4 Tea Baking Soda

2 Large Eggs

1 1/2 Tea Vanilla

1/2 Cup Sour Cream



1. Preheat oven to 350 degrees

2. Grease bottom of springform pan with nonstick spray, line interior with foil and spray foil. Wrap outside of pan with foil as well. Set on a baking sheet.

3. Melt 3 Tbl butter in nonstick skillet, lay apples in skillet, sprinkle with 1 Tbl sugar. Cook for 6-8 minutes til tender but not mushy.

4. Arrange apples in 2 concentric circles in prepared pan, drizzle with 3 Tbl caramel sauce.

5. Beat 6 Tbl butter with 1 Cup flour (will be slightly grainy). Add eggs 1 at a time, beating in each one, then stir in vanilla.

6. Stir in 1/4 cup of the caramel sauce.

7. Whisk together all dry ingredients.

8. Stir half of the dry ingredients into the wet, then all the sour cream, following with remaining dry. Stir til just incorporated.

9. Pour into pan over apples, bake for 1 hour and 10 minutes or until toothpick comes out clean.

10. Cool on wire rack.

11. Enjoy!



We use Gala apples, but I have made it with Mac's Empires and Cortlands...all were great. I buy caramel sauce, but if you are so inclined make your own! (Don't use the little caramel's that you melt for caramel apples....they don't melt enough to work well)