As a young child, Betty Crapper refused most fruits. She loved vegetables, but couldn't tolerate the taste or texture of fruits. Apples were the exception. Betty Crapper didn't love apples; she tolerated apples. Betty Crapper's mother used to try and make her eat an apple a day. Oh the trauma!
This apple cake is delicious and deserving of your attention whenever you have a surplus of apples and a craving for sweets. It's a very easy recipe and does not require complex assembly like the Tiramisu Cake I made last month. You can even convince yourself it's healthy. Betty Crapper's mother used to tell a stubborn little girl, an apple a day keeps the doctor away. This cake has FOUR!
(adapted from Better Homes and Gardens All Time Favorite Cake & Cookie Recipes, 1980)
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
4 medium cooking apples
1 tsp vanilla
1 cup cooking oil
1 1/2 cups sugar
1 cup finely chopped walnuts
Grease and lightly flour a 9-inch tube pan. Stir together flour, baking soda, salt, and cinnamon. Peel, core, and finely chop apples; set aside. In a large bowl stir together eggs and vanilla; beat on high for 2 minutes. Gradually add oil and beat for two minutes. Gradually beat in sugar. Add dry ingredients, apples, and walnuts alternately. Beat well after each addition. Beat at medium for 3 minutes. Pour into prepared pan. Bake at 350 for 55-60 minutes or until cake tests done. Place cake on wire rack and cool 10 minutes. Remove from pan and cool completely. Drizzle with powdered sugar icing or sift powdered sugar on top.
Powdered Sugar Icing
1 cup sifted powdered sugar
1/4 tsp vanilla
Stir together powdered sugar, vanilla, and milk (about 1 1/2 tbsp) until of pouring consistency.
You know you want a slice. mmmmmmmmmmmmmm