Mom's Apple Cake

Mom's Apple Cake

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

I hate red apples. Their texture is mealy. They're never crisp. They don't provide the crunch that Granny Smith apples do. They're just kind of lame all around. But, this recipe that my mom started making in the past two years has softened my hardline approach to them. It's a super moist, really easy recipe for free-form, pour-it-into-the-baking-tray apple cake that's great for dessert with coffee or tea, or for breakfast the next day. But as I've noted to Mom, I bet it'd be even better with green apples.

Click here to see the 8 Ways to Use Apple Other Than Pie story.

Ingredients

  • 5 Red Delicious apples, peeled, cored, and cubed
  • 2 eggs
  • ½ cup oil
  • 1 ¼ cups sugar
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 cup broken walnuts
  • 1 box golden raisins
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • Butter, for greasing

Directions

Preheat the oven to 350 degrees.

Put the apples in a bowl, break the eggs over them, add the oil, and toss. Combine the dry ingredients, and then add them to the apple mixture. Pour it all into a 9-by-12-inch greased and floured pan. Bake for 55 minutes, then remove and cover with a towel. That's it. Cover whatever you don't eat with aluminum foil to keep the cake moist.

Apple Cake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Apple Cake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Apple Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.