Patch Recipes: Autumn Apple Cake
It's part pie, part cake and all good.
Apple picking, for many people it's a favorite autumn pastime. Unfortunately, it will soon be over. If you haven't gotten a chance to do it this year, you better hurry up. If you need an idea of what to do with those apples once you've picked them, Patch has you covered.
Here is a recipe for Autumn Apple Cake from Fay Abrahamsson, editor of the Patch site in Clinton, Conn.
"This part pie, part cake dessert is much easier to make than a two-crust pie, although you still need to peel some apples," wrote Abrahamsson, who got the recipe from her grandmother Rose. "It also travels well."
Autumn Apple Cake
- 1 cup sugar
- 1/4 cup solid shortening (I use Crisco)
- 1 egg
- 1 tsp. vanilla
- 1 cup flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. each ground cinnamon, nutmeg, and allspice
- 1/3 cup whole milk
- 3 cups peeled, diced apples, any variety
- 1/4 cup chopped walnuts or nuts of your choice
In a large bowl, cream sugar and shortening with electric mixer until smooth. Add the egg and vanilla and mix. Add dry ingredients (flour, baking powder, baking soda, salt and spices) and mix on low. Slowly add milk and mix. Don't over mix. With a spoon, stir in apples and walnuts.
Pour into a greased eight-inch pie pan and bake in a 350-degree oven for 40 to 45 minutes or until a cake tester inserted in center of cake comes out clean. Serve warm or cold, with ice cream or whipped cream, if desired.