How do ya like them grapples?
Let me tell you a little story. When a mommy and a daddy love each other very much… And the mommy looks like this
And the daddy looks like this
After a little bit of magic and nine months of waiting and wishing and dreaming, this is born:
Whoa, grapple quadruplets! That’s right, these may look like apples, but they’re actually “grapples,” – apples that are flavoured like grapes. When I picked them up I thought they were some kind of GMO masterpiece, but I bought them anyway, because avoiding a cool frankenfood would be kind of hypocritical since I don’t insist on organic all the time anyway. Yes, sometimes I wake up screaming in the middle of the night worried about frankenfoods attacking my insides, but what can you do. (Except pay twice the price for your food which I don’t.)
But it turns out that grapples are just regular apples infused with grape flavouring, so not even GMO. Tallyho!! (Needed something celebratory that rhymed, don’t judge). We took some fun pictures of them for my next Snaptoit photo challenge submission, and then gobbled most straight up.
The kids and my husband loved the grapples. They smell like deliciously floral grapes, and taste much the same, but of course the crunch and juiciness of the apples are unchanged. They disappeared so quickly that I considered just telling you about them rather than trying them in a recipe, but I did manage to hide a couple and make this…
Grapple Cake in a Brown Sugar Glaze
I modified a recipe originally printed in “Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations by Nancie McDermot” but found here. You can substitute apples for grapples if for some odd reason you can’t find them near you. 🙂
Makes one 9×13 slab cake
- 2C wheat flour
- 1C all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 4 eggs
- 1/2C butter, melted
- 1/2C olive oil
- 2 tsp vanilla
- 2C sugar
- About 3 grapples, chopped, to make 3 cups
For brown sugar topping:
- 1C packed brown sugar
- 6 Tbsp butter
- 1 tsp vanilla
- 2 Tbsp heavy cream
Preheat oven to 350. Grease your 9×13 pan. Mix dry ingredients together in a bowl (flours, salt, baking soda, cinnamon). In a separate bowl, mix eggs with a mixer until light and fluffy. Add vanilla, butter, oil, and sugar. Mix well. Add flour until just blended in. Fold in grapples.
Pour batter into pan and spread to edges.
Appease any kids who are milling about looking hopeful with a taste of the batter. Mine call it “the yumminess,” as in, “Hey mom, is it time for the yumminess yet?”
Bake for about 40 minutes, until a knife inserted in the middle comes out clean.
Before the cake has cooled, prepare the topping by combining the ingredients in a small saucepan over med-high heat, stirring while it comes to a boil. Boil for about 3 minutes, then pour over the top of the cake.
Allow it to cool completely, and then enjoy!
Results: Would you believe that the grapples still tasted grapey even after they’d been baked? And the cake recipe was lovely – very light, with a super sweet buttery topping. You really can’t lose if you cook something with butter and sugar, can you? Rating: 3 Yums. I’d make the cake again, and my little guy has already turned his nose up at regular apples, saying he only eats grapples now. He also often specifies that he only eats quail or duck eggs. Is my weird food blog going to be the source of the stories he’ll tell about how odd his childhood was? At least it will be oddly delicious!
And on Snaptoit, the amazing Cinnamon’s photo challenge. This month, she educated us about lenses, and asked that we submit a photo using our favourite. I shot all the pictures above using my fav, which is a 50mm 1:1.8. I find it does wonders for food shots, giving that dreamy delicious look quite easily, and also that it illuminates faces very nicely. Hop on over and submit to her challenges yourself!