Joy the Baker

Fried Apple Cakes

September 12, 2010

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I’m ready to put two more blankets on my bed.

I’m ready to invest in some fuzzy slippers.

I’m ready to sport tight turtlenecks from now until March.

I’m ready for turkey chili, broccoli soup and warm apples.

Autumn.  It’s almost here.  Heck yea.

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These Fried Apple Cakes work along the same lines as Potato Pancakes.

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Apples are peeled and shredded and mixed with eggs, sugar and spices.  They’re then fried up like pancakes and topped with sour cream and maple syrup.

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Satisfying, delicious, and they smell like heaven.  Heaven smells like warm apples… I’m sure of it.

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Fried Apple Cakes

makes 8 hearty cakes

Print this Recipe!

3 cups shredded apples from peeled apples, I used Fuji Apples, but feel free to mix em up.

juice of half a lemon

2 large eggs, lightly beaten

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

pinch of salt

2 Tablespoons brown sugar

2 Tablespoons unsalted butter and a dash of oil for cooking pancakes

Peel three medium apples.  Grate the apples and drizzle the juice of half a lemon over the shredded apple.  Place shredded apples in a colander over a bowl and leave for 10 minutes while you assemble the rest of the ingredients.

Beat the eggs and add the flour , sugar and spices.  Whisk until no lumps remain.  Press some of the excess juices out of the resting apples and add to the egg and flour mixture.

Over medium heat, melt half of the butter in a heavy bottom skillet and add just a dash of oil.  This will help the butter not burn.  Dollop large tablespoonfuls of apple batter into the hot butter and fry like pancakes, flipping once.  Serve with maple syrup and sour cream.


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