The Ultimate Fall Cake

I finally got around to making a cake with the apples we picked at the orchard two weeks ago.  This cake is very popular in my family.  It is my mother's recipe that I have tweaked just a little.  And because it contains apples, it must be healthy, right?  That's my story and I'm sticking with it.

Fresh Apple Nut Cake

3 cups flour (I use 2 ½ cups unbleached and ½ cup whole wheat)
1 ½ teaspoon baking soda
½  teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
3 eggs
2 cups sugar
1 ¼ cups oil
3 cups pared, chopped apples
1 cup chopped nuts (I use pecans, but walnuts work well too)
 Preheat oven to 350 degrees.
Sift together flour, salt, soda, and spices; set aside.  Beat eggs, then gradually add sugar and beat in dry ingredients and oil.  Stir in apples and nuts.
Put mixture into lightly greased tube pan and bake at 350 for 1 ½ hours (check when there's 15 minutes left just to be sure you don't overbake).  Cool about 5-10 minutes in pan; remove and cool on wire rack.

This also tastes great warm.  Just sayin'.

Printable recipe

Apple Picking Time

The weather cooled off just in time for an almost perfect Sunday at the orchard.  We filled up our bags with Akanes, Galas, and Jonamacs, and maybe a few Braeburns and IdaReds that weren't quite ripe yet!

Next up: yum-o fresh apple cake!