It’s Fall, well for some of the country it’s Fall. In Southern California it’s 90 degrees and still feels like we are in the middle of summer. The calendar has declared it is Fall even if the weather hasn’t. You know what that means? It’s time for APPLES!!! Oh you thought I was going to say pumpkins?! No, there is no pumpkin or pumpkin spice love here. While the rest of the country is going pumpkin crazy with everything from PSL to pumpkin tortilla chips and pumpkin salsa(I actually saw both these items in the store). I choose to put the spotlight on apples.
Growing up fall meant it was apple harvest time, and with that came all sorts of yummy apple treats. One of my all time favorite apple desserts is my Grandmother’s Apple Cake. It’s comforting with flavors of cinnamon and apple. Yet, it’s also hearty with nuts and large chunks of apples throughout. I think it resembles more of a bread than a cake. But hey, it’s baked in a bundt pan and powdered sugar is sprinkled on top so that makes it cake right?
It’s not overly sweet, so it’s perfect with a morning cup of coffee or tea. It makes a great dessert on a chilly evening with a nice hot toddy. This cake is so easy to make, no mixer is need and other than the apples all the other ingredients most people have stocked in their pantry. So you can pretty much make this cake anytime the urge hits you.
This simple cake starts with well, Apples! I used Fuji, but you can use any apple you want.
In large bowl I mixed the dry ingredients of, flour, salt, baking soda and cinnamon. No need to sift the ingredients just use a whisk to combine them.
In the same bowl I mixed in the sugar, eggs, and vegetable oil. Once the wet and dry ingredients were combined I added the diced apples and walnuts. The batter for this cake is really stiff it resembles more of a cookie dough then a cake batter.
The most time-consuming aspect of making this cake is the baking time. It bakes for about 1hr 15min to an 1hr 20min. While it is cooking your home fills with the most delicious smell of apples and cinnamon. Just when you think you can’t wait another minute for the cake to be ready, the timer goes off and you have this beautiful and tasty reward for your patience.
This cake is good plain or with a little powdered sugar sprinkled on top. You could also serve it with a dollop of fresh whipped cream. No matter how you serve it, it’s good. Baking this cake brought back so many wonderful memories of being in my grandmother’s kitchen spending time with her. I hope you try it and create your own special fall baking memories.
3 cups Flour
1/2 tsp salt
1 tsp baking soda
2 cups sugar
2 tsp cinnamon
3 cups unpeeled diced apples
1 cup nuts
3/4 cups vegetable oil
Pre-heat oven to 350. Butter and flour a bundt pan.
In a large bowl whisk together flour,salt, baking soda and cinnamon. Then add the sugar to the dry ingredients and stir to combine. Lightly beat the eggs and add them to the oil. Then add the oil and egg mixture to the rest of the ingredients and stir until combined. The batter will be very thick and stiff. Once the ingredients are combined stir in the apples and nuts.
put the batter into the prepared bundt pan and bake for an 1hr 15min or until a knife comes out clean when inserted into the cake.
Let cake cool in the pan for 15 min then turn out onto a plate.