I love New Jersey’s charming little towns. I grew up in New York, where there were few towns that compare to the ones here. These all have their own unique vibes. My husband and I love using Fall weekends to explore new towns or revisit old favorites. These towns offer peace and tranquility, and we go frequently to learn more about the history of the area, or just to stroll down the main street and shop.
Many have high-end clothing stores as well as vintage ones. They have farm stands with fresh apples, pumpkins, soups, chili, cider doughnuts, and apple cider. There are farms that are turned into an Autumn adventure land, complete with pumpkin picking, pony rides, wine tasting, and live music.
Some towns have an old-world Victorian look. Many have beautiful rivers running through them. Some towns have big festivals with pie-eating contests, hat making, bounce houses. and food vendors. Oftentimes, the food vendors make authentic food that is definitely worth a taste. These quaint towns are always walkable, and you will find unique bookstores and small coffee shops offering up a great cup of joe. There are independent shops, art museums, and family-owned restaurants.
Even though these towns call us away on the weekend, there are many local farms, so I don’t have to go far to get the best stuff. This year I got carried away and bought way too many apples. Some I gave away to friends, but I still have more than I can handle. This is a dessert that I retrieved from an old Joan Nathan book, and one I have wanted to try for a long time. It was well worth the wait. The Gala apples are baked to perfection and present beautifully on top of the cake — be sure to arrange them carefully! The apple brandy was a really nice touch that gives the cake a pleasant sweetness. The cinnamon and ginger added a savory Fall touch. This is a “must try.” Trust me, you will be missing out on something wonderful if you don’t indulge.
This recipe is courtesy of Joan Nathan and will serve 6 to 8 people who will want to come exploring on your next Fall road trip.
Ingredients for Babette Friedman’s Apple Cake:
8 ounces (2 sticks) unsalted butter, more for greasing pan
1 ⅓ cups plus 1 tablespoon sugar
⅛ teaspoon salt
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
4 Gala or other flavorful apples, peeled, cored and each cut into 8 slices
½ teaspoon Calvados or apple brandy
1 teaspoon freshly grated ginger
½ teaspoon ground cinnamon
Preheat oven to 350 degrees.
Butter a 9-inch springform pan, and set aside.
In bowl of an electric mixer fitted with a whisk attachment, combine remaining 8 ounces butter, 1 1/3 cups sugar and the salt.
Mix until blended.
Add eggs and whisk until smooth.
Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed.
Fold in a few of the apples, and spread batter evenly in pan.
In large bowl, toss remaining apples with Calvados, ginger and cinnamon.
Arrange apple slices in closely fitting concentric circles on top of dough; all the slices may not be needed.
Sprinkle remaining 1 tablespoon sugar over apples.
Bake until a toothpick inserted into center of cake dough comes out clean and apples are golden and tender, about an hour and 15 minutes.
Serve warm or at room temperature.
It’s that simple!
