This cake is a family tradition every fall when the apples ripen. Rabi got the recipe when she worked at a coffee shop in Fair Haven NJ. fifty years ago. Everyone loves it and it is very easy peasy. Mike asked for this cake for his 71st birthday when we both had covid and hadn’t gone shopping for a week. You probably already have the ingredients in your cupboard!
Ingredients
3 C chopped peeled apples
2 C sugar (Penny uses 1 C)
1T. cinnamon
1 t. nutmeg
3 C. flour (we used 1 C. whole wheat and 1 C. all purpose unbleached)
1 t. salt
.5 t. baking soda
2 beaten eggs
1 C. oil
2 t. vanilla
1 C. raisins
1 C. nuts
DIRECTIONS
Toss apples with sugar and spices
Add flour, soda, salt,
Add eggs, oil, and vanilla
Fold in nuts and raisins
Pour into ungreased pan
Bake at 350 degrees. I cooked the cake in a round springform pan @ 370 for 50 minutes. Cake was dry….so reduce baking to 40 minutes next time
Since it was going to be a birthday cake, I made a maple syrup butter cream and covered the top of the cake while it was warm.
Carolyn’s notes for high altitude: increase liquid by 4 T.
Decrease sugar by .5 C.
Use wheat flour (higher protein)
Decrease baking soda by .25 t. (we didn’t do that)
Add extra egg.
Raise the oven temperature by 15 to 25° F. Because goods will bake faster at a higher temperature, set your time for 5 to 8 minutes less per 30 minutes of baking time in the recipe. Don’t open oven door for 20 minutes! I cooked the cake in a round springform pan @ 370 for 50 minutes.
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