Wednesday, March 23, 2011

Super-Moist Apple Nut Cake

We’ve got out-of-town company coming again this coming weekend. I’ve been trying to do some prep work ahead of time, so that I’m not running around last-minute Friday afternoon trying to get everything ready for our guests. The upstairs guest room is cleaned…and that’s the first step.

Now I’m thinking about what to serve for meals. I made one item already this afternoon—apple nut cake. It was one of my mom’s recipes—and was her mother’s recipe before that. I grew up eating this cake. If you like carrot cake (which is similar), you would probably like this recipe too. It’s a super-moist cake, and stays that way several days after you make it. It also freezes well, which makes it a wonderful do-ahead dessert. (If I freeze the cake or cupcakes, I do so without frosting, and just add that later.) The recipe is below.

Super-Moist Apple Nut Cake

4 cups diced raw apples--either red or golden delicious (about 4 large)
½ cup oil
2 cups sugar
2 large eggs, slightly beaten
2 tsp. cinnamon
2 tsp. vanilla extract
2 cups flour
1 ½ cups chopped walnuts
½ tsp. salt
2 tsp. baking soda

Preheat oven to 350 degrees. Mix apples, oil and sugar together. Add eggs and stir together. Mix in all the rest of the ingredients (with a large spoon rather than a mixer). Pour into 2 greased 9-inch cake pans, a 9 X 13” greased pan, or muffin tins (with cupcake liners). Bake until a toothpick inserted into the center comes out clean (about 30-40 minutes for a rectangular cake pan, or 15-20 minutes for cupcakes). Cool, and frost with your favorite cream cheese frosting. If desired, sprinkle chopped walnuts on top.

Happy Baking!


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