Elegant Apple Cake

Courtesy Of
Connie Fairbanks

American Cuisine
Desserts

Serves: 10 to 12

Preparation Time: 15 minutes- prep, 1 hour- setup- 1 hour bake time

Recipe Credit: Scratch That: Seasonal Menus and Perfect Pairings

Ingredients :

Chef Bio :

Connie Fairbanks, the author of Scratch That™ Seasonal Menus and Perfect Pairings. Scratch That is written by a home chef and for home chefs. It is organized into 18 seasonal menus with wine pairings,and over 110 color photos from around the world. All recipes are made from scratch with minimal cans, bottles, tubs, and tubes. With attention to graphic design, recipes are easy to follow, and mostly one page. Connie has had several careers in her lifetime: sales management in specialty retailing, sales and marketing for a pharma company, and helped start a medical device company and take it public in the US and European markets. In 1998, she left a successful business career that spanned over 20 years in to pursue her dream as an actor. Since then she has used her talents to be featured in commercials and collaborate on-stage in the thriving theatre scene in Chicago. And, now, as cookbook author and home chef, she’s in another role that she loves. In her spare, she gardens, is a volunteer tutor, sings in a Gospel Choir, and hopes to return to the theatre next year.

Description :

This cake is very moist and so easy to make- yes- in one bowl. Everyone loves this cake. It has been in our family for over 60 years. No frosting is needed for this cake - good enough for company!

Instructions :

*Preheat the oven to 350 degrees.  Butter and flour a 9 x 13-inch baking pan.

*To make the cake:  In a large bowl, mix together the oil, sugar, eggs, and vanilla until combined.  Sift together the flour, baking soda, salt, and cinnamon, and add to the egg and sugar mixture.  Blend until combined.  Stir in the apples and nuts.  Pour the batter into the prepared pan.

*In a small bowl, stir together the sugar and cinnamon for the topping.  Sprinkle the topping over the cake batter, and let it sit for one hour.  Bake for 1 hour or until a tester comes out clean.  Let the cake cool.

*To serve, cut into small squares with a dusting of powdered sugar or a dollop of whipped cream.

Connie’s Notes:  I don’t know why the cake rests for an hour before baking.  My mother says, "Just because."