New England Rome Apple Cake
Nearly two centuries ago on the banks of the Ohio River, an apple tree planted in Rome, Ohio, sent up a shoot from below the graft, the part of the tree that is not supposed to bear fruit. Orchardists generally lop these unwanted shoots off, but this branch survived to bear beautiful red fruit. That chance seedling produced what we now know as the Rome or Rome Beauty and it is famed for its deep red color and excellent storage qualities. The Rome’s flesh is crisp, firm and a greenish-white, and it has a thick skin which makes it perfect as a baking apple, a pie apple (if blended with other apples) and in cider. Rome’s are particularly flavorful in this recipe for New England Apple Cake. Scatter a few raisins, dried apricots or cranberries on top for a different taste.
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- 1 1/2 cups All Purpose Flour (with a pinch of salt)
- 1/2 cup Brown Sugar
- 1 tsp. Baking Soda
- 1/2 cup Granulated Sugar
- 1 Tbsp. Cider Vinegar
- 1/2 cup Butter
- 1 Extra Large Egg
- 1/2 tsp. Cinnamon, ground
- 2 Rome Apples, cored, peeled & sliced
- 1/2 tsp. Nutmeg, ground
- Spray a 9” pie plate with non-stick vegetable spray and preheat an oven to 325°.
- In large bowl, mix flour, sugars, cinnamon, nutmeg and salt.
- Cut in butter with knife or pastry blender until crumbly.
- Remove half of the mixture to another bowl.
- Place vinegar in measuring cup and add enough milk to make ½ cup liquid.
- Add to crumb mixture in first bowl with egg and baking soda and stir until smooth.
- Pour batter into pie plate.
- Slice apples and scatter over batter and cover with remaining crumbs.
- Bake for about an hour, until cake is firm and golden brown.
- In addition to the crumb topping you may wish to add a few raisins, dried apricots or cranberries on top.
Makes one 9″ cake.
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