A New Look at an Old Field
Visiting a trio of farms in Ojai, I expected to find much of what I was used to: several acres of beautiful plantings, mature farmers living on property and maybe some rubber boots and overalls. Hones...
Recipe comes courtesy of Erika Block Feser, who makes these homey dessert squares with apples picked from the Fesers’ orchard.
Ingredients
SERVINGS: 6 Serving(s)
- ¼ cup butter, softened
- 1 cup coconut sugar (or brown sugar)
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- ½ cup peeled, diced apple (Granny Smith is ideal)
- ½ cup chopped pecans
Topping
- 1½ tablespoons coconut sugar (or brown sugar)
- 1½ tablespoons cinnamon
Preparation
Preheat oven to 350°.
Spray an 8- by 8-inch baking pan with cooking oil spray. In a bowl, mix butter and coconut sugar together until blended. Add egg, vanilla, cinnamon and baking powder and mix well. Add flour and mix just until flour is incorporated. (Batter will be thick.)
Fold in apples and pecans. Spread batter evenly in prepared pan.
In a small bowl, mix coconut sugar and cinnamon for topping. Sprinkle cinnamon mixture evenly over apple batter. Bake 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove from oven and cool.
To serve, cut into squares and enjoy alone or with vanilla ice cream.
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