Friday, December 12, 2014

Foodie Friday: Tried and True Apple Cake from NancyBloklandPottery

This recipe is made for an annual Fall Feast I am part of. I wanted to share it, because it is:
  • Delicious
  • Freezes Well
  • Economical
  • Nut Free
This recipe is great to make in November when apples are reasonably priced--you may even have your own and bake it before the holiday rush is here.

Tried and True Apple Cake

Original recipe makes 1 - 9x13 inch pan

5 apples - peeled, cored and sliced

2 cups all-purpose flour

1/2 teaspoon salt

4 teaspoons ground cinnamon

4 teaspoons baking powder

4 eggs

2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

4 teaspoons white sugar

1 teaspoon ground cinnamon

Preheat oven to 350°F (175°C) lightly grease and flour a 9x13 inch pan. Sift together flour, salt, cinnamon and baking powder. Set aside.

In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in.

Add flour mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into 9x13 inch pan.

In a small bowl, mix 4 teaspoons sugar with 1 teaspoon cinnamon. Sprinkle over cake.

Bake at 350°F (175°C) for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.

This is absolutely delicious served warm with ice cream or whipped cream! Caramel sauce swooshed on the plate or over the cake makes it celestial!

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