My mother is justfiably famous for her pies, but she has quite a few other weapons in her baking arsenal. A die-hard crowd favorite is her apple cake. I am at the point now where I ask her not to make it, because it is one of those treats that keeps you coming back until it’s gone. When she arrives with one in hand, I immediately cut it into generous slabs to share with others. This week, I handed it out to: the girl who checks me in at the gym; my car mechanic; the school bus driver; the mailman and my blogging partner, Claire, who was hosting an important client for dinner and wanted a dessert that was both impressive and homey. Her assessment: ”That was one of the best cakes I’ve ever had. It was so moist, it was almost like an English pudding.” Since she asked for the recipe, it seemed sensible to share it with a wider audience, so here it is:
Mom’s Amazing Apple Cake
1-1/2 cup vegetable or canola oil
2 cups sugar
3 cups flour
1 tsp salt
1-1/2 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
3 cups peeled, cored thickly sliced apples
1 cup raisins
1 cup walnuts or pecans (optional)
1. Heat oven to 350. Grease and flour 9 inch bundt pan.
2. Beat oil and sugar; add eggs and beat until creamy.
3. Add flour, salt, cinnamon, baking soda and mix. Add remaining ingredients and blend again.
4. Pour into prepared pan and bake 1 hr and 15 minutes. Cool in pan, unmold and serve.
This cake is incredibly versatile and stays fresh for several days. It is great on its own as a dessert or a snack with coffee/tea. Also works for breakfast. If you’re looking to really dazzle, top it with vanilla ice cream and caramel sauce. Enjoy!