In the late 1800s Colorado was one of the top apple-growing states in the country. Many of these ancient apple trees still exist, and together with trees planted this century, are producing more fruit than homeowners alone can harvest.
Enter GrowLocal Colorado, and their ever-growing effort to keep fruit in the food system. Largely volunteer-run, this year they harvested and distributed 11,652 pounds of fruit from across the Front Range!
We connected with GrowLocal Colorado’s Co-Director Barbara Masoner to see what she likes to make from Colorado-grown apples. She graciously shared her recipe for Pistachio and Apple Cake (below).
Read more about GrowLocal’s 2024 gleaning here.
Fruit & Pistachio Holiday Agave Cake
2 Granny Smith apples (chopped fine)
1 T Lemon juice
2 c flour
1 t baking soda
1 t baking powder
1/2 t salt
2 t cinnamon
4 large eggs
1 c veg oil
1 c Agave Nectar
3/4 c dried cranberries
3/4 c pistachios (coarsely chopped)
Preheat oven to 350. Grease 11-cup Bundt Pan.
Toss apples, lemon juice in one bowl.
In another bowl, combine dry ingredients: flour, soda, powder, salt & cinnamon.
In mixer, beat eggs with oil and Agave until well blended and smooth. Slowly beat in dry ingredients. Stire in apples, cranberries & nuts.
Bake 45-50 min, or until cake springs back when lightly touched.
Allow cake to cool in pan for 15 minutes before transferring to cake plate.
Serve with Agave Cream Cheese Cinnamon Glaze.
Agave Cream Cheese Cinnamon Glaze
1 (8-oz. pkg.) cream cheese, room temperature
1/3 stick unsalted butter, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup Agave Nectar
In medium bowl, combine cream cheese, butter, vanilla and cinnamon. Using electric mixer, beat until smooth. Add agave nectar, blending until fully incorporated. Refrigerate for 1 hour, or until ready to use, up to 1 week.
Drizzle glaze over top of cake just before serving.