Wednesday, October 16, 2013

Apple Cake

Becca's friend, April here again- but this time with a little less 'weird' recipe than the Slow Cooker Cheeseburger Soup I shared last time.  Fall is unofficially here with the passing of Labor Day weekend and the re-release of Starbucks Pumpkin Spice lattes, and I have the perfect fall treat for you:  Fresh Apple Cake!!!  For my hubby's birthday this year he requested this cake that his momma used to make for him.  Is there anyone out there besides me who has a mother-in-law that is an amazing cook/baker/woman? I am sure there are and here is my advice...Don't be threatened by them, learn from them!  I am blessed by my 'Mamacita'.  She is always willing to share recipes with me and help me out with cooking dilemmas.    
Fresh Apple Cake
3 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
4 cups diced apples (I used Braeburn, but any baking apple would be fine)
1 cup pecans (optional, but very good with them!)
1 cup oil
2 beaten eggs
Sift together dry ingredients.  Add apples, oil, and eggs.  (Batter will be dry) 

Bake in Bundt pan 1 hour at 350 degrees.
*Note from Becca - we had this at April's house and it was so yummy, even though I'm not a big cake person normally at all, I asked her to share the recipe!  When I "had" to make the cake to get a picture to go with the recipe, I used hard wheat I ground ("whole wheat"), coconut oil, organic cane sugar, and local jonagold apples and it turned out well also!