I’m not sure who she is, but Aunt Lou’s Fresh Apple Cake from Taste of Home is tender, moist and absolutely delicious.
I drove Sophie, our daughter, to school this morning. We made light chitchat along the way, talking about the many things that were wrong with what I packed in her lunch and how glad she was that the weekend was finally here.
And then I got to the school; well, to the fire station that is right next door to the school. The trucks were out, the flag was at half mast and another flag hung from the extended ladder truck.
My friends, my tears flowed and I began sobbing right there in the car. Through my sudden sorrow, I tried to give Sophie a five-minute explanation of what today means. Hopefully her teacher will be able to give her a more ‘clinical’ history lesson of what 9/11 is for us in the United States, but I’m glad that she was able to see how deeply the day still affects us.
After dropping Sophie off, I came home in need of a little comfort. A cup of coffee and a slice of this apple cake fit the bill perfectly.
This is such a nice, easy recipe. I did chop my apples into bitsy pieces because I find that when I have bigger bits, the cake doesn’t hold together as well.
I beat the wet stuff, stirred in the dray, added the apples and poured it all into my bundt pan. That went in the oven for 50 minutes and a gorgeous cake emerged after the timer dinged.
Aunt Lou is actually the recipe submitter’s great aunt and I’m so glad that she came up with the cake. It’s delicious. It served as dessert, breakfast, snacks and everything in between. A slice can even been good medicine when a little comfort food is needed.
All three of us enjoyed the cake immensely.
What I’d Do Different Next Time
I’d add a 1/4 teaspoon of cinnamon just because I like it.
- 2 cups sugar
- 1 cup canola oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 cups chopped peeled apples (about 3 medium)
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
- In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt and baking powder; gradually beat into oil mixture. Stir in apples. Transfer batter to prepared pan.
- Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes. Run a knife around sides and center tube of pan. Remove cake to a wire rack to cool. Yield: 12 servings.
- Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.