New Poster - Stupid Apple Question

[Jennifer D]

First off my thanks to all the posters who make this such an incredibly informative bboard! I recently 'rediscovered' it, and can't believe how much great info is packed into all these posts!!

I apologize if this question has arisen before. I'm FINALLY going to get around to making the oft-praised cinnamon apple cake, but I was wondering if anyone could recommend a good substitute if Rome apples aren't available? [I can never remember which kinds are better suited for baking]

THANKS so much!

[MrsReber]

A good apple for baking is Granny Smith. They hold up real well and I use them in most of my recipes in the winter since there aren't too many different types available. Luckily, I went apple picking about a month ago and got to try all different delicious varieties. It's amazing how many there are!

[sneezles]

My cookbook lists the following for baking:
McIntosh
York Imperial
Jonathan
Rhode Island Greening
Stayman
Winesap
Rome
Northern Spy
Granny Smith

Some depend on where you live for availability. And I know the apple from New Zealand is good for baking but the name escapes me just now.

[This message has been edited by sneezles (edited 11-16-2000).]

[Laura]

Because the apples are so finely chopped I have used whatever I have in the fridge and have never had a problem.

[JLS]

Empire Apples are my favorite...and they bake well.

[SusanL]

Granny Smith get my vote also! I agree with the fact that they are firm and hold up. It is the only cooking apple I use. I guess I need to expand my apple horizons!

[Mamasue]

Cortland and Gravstein are good baking apples. http://www.cookinglight.com/bbs/smile.gif