Long before I started eating local or seasonal or organic, I celebrated the arrival of fall with this recipe for Fresh Apple Cake. Apples are in stores year-round, but even then I knew that the only time to make this old-fashioned cake is when apples are just off the tree, like they are now.
Written in the style of an old recipe, with little more than an ingredient list, the recipe is indeed old. It comes from the grandmother of a dear friend of mine, Kari Jo, and the version I follow is on a recipe card in her lovely writing. (So lovely is her handwriting that she actually has a side business making note cards and such. Check out Citywrites for details.)
You’ll see that the recipe is higher in sugar and oil than many newer recipes. I use half white flour and half whole wheat flour and a bit less sugar than it calls for. I also use slightly less oil, but you have to be careful not to cut back too much, especially if you’re substituting whole wheat flour. The cake is tender and will crumble when you cut it, so serve it to good friends with ice cream or whipped cream on the side. Or make it just for you and enjoy it straight out of the pan!
Fresh Apple Cake
Mix together and let stand 5 minutes:
2 cups chopped, unpeeled apples
1 cup sugar
1 1/2 cups flour
1/2 cup oil
1 tsp baking soda
1 egg, unbeaten
1 tsp vanilla
1/2 cups nuts or coconut, if desired
Mix well and bake in a greased, floured 8×8 pan at 350 degrees for 45 minutes.