Thursday, February 18, 2010

"Apple core.. Baltimore!" - Two great apple cakes to try

My dear friend, Laura (White Spray Paint), who I am fortunate to have as my "sugar-borrowing" neighbor has requested that I post this Fresh Apple Cake recipe from the cookbook my cousin and I compiled in 1988. Actually there are two apple cake recipes so since I am having one of those sleepless nights I will post both recipes... so here goes:

Fresh Apple Cake

1 1/4 c. oil
2 c. sugar
2 eggs
1 tsp. vanilla
3 c. flour
1 1/2 tsp. baking soda
2 tsp. cinnamon
3 c. apples (about 5), diced and peeled
1 c. chopped nuts
1 tsp. salt

Mix all ingredients. Batter will be very thick. Pour into greased and floured tube, bundt (lol... now remember "My Big, Fat Greek Wedding"!) or 9"x13" pan. Bake for one hour at 350 degrees.

1/2 c. brown sugar
1/2 c. granualted sugar
1/8 c. milk

Bring to boil for 2 - 3 minutes. Add and beat:
1 stick margarine
1 tsp. vanilla
Beat until thick and add

1 c. chopped nuts

Spread  on cooled cake. If bundt or tube cake just pour on top and let spread naturally. Can double topping for heavier, thicker frosting.

My cousin, Norma Jean, got this recipe from our Italian aunt. She writes, "It's a wonderful, heavy cake and can be used as a coffee cake with or without the icing."

Apple Cake

1 1/4 c. Wesson Oil
2 eggs
3 c. flour, sifted twice
1 tsp. cinnamon
2 c. sugar
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt

Mix all of the above. It will make a stiff batter.


3 Delicious apples, diced
1 1/3 c. nuts, chopped

Buttermilk Icing:

1 c. sugar
1 tsp. baking soda
1/4 c. oleo
1/2 c. buttermilk
1 Tbsp. white Karo
1 tsp. vanilla

Mix and boil for 4 minutes. Pour 1/2 over cake while hot in pan. Take out of pan and pour the rest over the bottom of the cake with a pastry brush. Cover well and cake will stay moist for days.