I. Love. Fall.
It's that simple. Fall brings the beauty of colors (most years), the crisp cooler air, and apples!
When our church did cookbooks, there was a recipe published that belonged to a sweet sweet wonderful cook in our church. This lady was a very petite woman who mothered numerous children and had acquired even more numerous grandchildren and great grandchildren. I remember that she was one of the kindest people I had ever met and loved so heartily everyone she met. I never doubted one minute her love even for me. A great portion of her wonderful personality, good qualities, and ability to cook well was inherited by her daughters. Many from her family are some of my closest and dearest friends in the world.
My very favorite apple cake recipe of all time is the recipe of hers. It's called Apple Dapple Cake. I made my first one for this fall the other day. I find that using Rome Beauty apples - preferably from the orchard and not the grocery store -- makes a huge difference but if you don't have them, make the cake anyways. Granny Smiths from the grocery store are also pretty good. Just look at that yummy goodness:
So, in honor of Mrs. Annie.....
1 1/2 c. salad oil
2 c. sugar
3 eggs
3 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla extract
3 c. apples, peeled and chopped
1 c. coconut
1 c. chopped pecans
Preheat oven to 325 degrees. Prepare tube pan with either Pam spray or Crisco. (I use Pam and it works.) Mix oil and sugar; add eggs, flour, soda, salt and vanilla. Beat until well blended. Stir in apples, coconut and nuts. Place in greased tube pan. Bake for 1 1/2 hours. (Have topping ready when cake comes out of oven. My oven doesn't take the whole 1.5 hours so keep a watch after an hour of baking in case yours doesn't either.)
Topping:
1 c. brown sugar
1/2 c. margarine
1/2 c. milk
Mix above ingredients in small saucepan. Heat and stir until blended; boil 2 minutes. Pour over hot cake and allow it to soak in. Let cake cool completely before removing from pan. (I use a knife to pull cake away from pan so topping can go down the sides. Yum...)
It's that simple. Fall brings the beauty of colors (most years), the crisp cooler air, and apples!
When our church did cookbooks, there was a recipe published that belonged to a sweet sweet wonderful cook in our church. This lady was a very petite woman who mothered numerous children and had acquired even more numerous grandchildren and great grandchildren. I remember that she was one of the kindest people I had ever met and loved so heartily everyone she met. I never doubted one minute her love even for me. A great portion of her wonderful personality, good qualities, and ability to cook well was inherited by her daughters. Many from her family are some of my closest and dearest friends in the world.
My very favorite apple cake recipe of all time is the recipe of hers. It's called Apple Dapple Cake. I made my first one for this fall the other day. I find that using Rome Beauty apples - preferably from the orchard and not the grocery store -- makes a huge difference but if you don't have them, make the cake anyways. Granny Smiths from the grocery store are also pretty good. Just look at that yummy goodness:
So, in honor of Mrs. Annie.....
Apple Dapple Cake
1 1/2 c. salad oil
2 c. sugar
3 eggs
3 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla extract
3 c. apples, peeled and chopped
1 c. coconut
1 c. chopped pecans
Preheat oven to 325 degrees. Prepare tube pan with either Pam spray or Crisco. (I use Pam and it works.) Mix oil and sugar; add eggs, flour, soda, salt and vanilla. Beat until well blended. Stir in apples, coconut and nuts. Place in greased tube pan. Bake for 1 1/2 hours. (Have topping ready when cake comes out of oven. My oven doesn't take the whole 1.5 hours so keep a watch after an hour of baking in case yours doesn't either.)
Topping:
1 c. brown sugar
1/2 c. margarine
1/2 c. milk
Mix above ingredients in small saucepan. Heat and stir until blended; boil 2 minutes. Pour over hot cake and allow it to soak in. Let cake cool completely before removing from pan. (I use a knife to pull cake away from pan so topping can go down the sides. Yum...)
