| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 2 |
ts |
Baking soda |
| 1 1/2 |
ts |
Cinnamon |
| 1 1/4 |
ts |
Salt |
| 3/4 |
c |
Vegetable oil |
| 3 |
lg |
Eggs |
| 1 1/2 |
ts |
Vanilla |
| 4 |
lg |
Granny Smith apples |
| 1 1/2 |
c |
Walnuts |
| 3 |
c |
All-purpose flour |
|
|
Accompaniment: vanilla ice cream or |
|
|
; whipped cream |
INSTRUCTIONS
Preheat oven to 300°F. and butter a 13- by 9- by 2-inch glass baking dish.
Into a large bowl sift together sugar, baking soda, cinnamon, and salt and
whisk in oil, eggs, and vanilla until smooth. Peel and core apples and
slice about 1/4 inch thick (there should be about 6 cups). Coarsely chop
walnuts. Add apples and walnuts to batter and stir until coated well. Stir
in flour just until combined well and spread batter evenly in baking dish.
Bake cake in middle of oven 1 hour and 40 to 50 minutes, or until a tester
comes out clean, and cool completely in baking dish on a rack. Cake keeps,
wrapped in plastic wrap and chilled, 1 week. Cut apple walnut cake into
squares and serve at room temperature with ice cream or whipped cream.
Makes 1 cake 13 x 9 x 2. Gourmet September 1998 You Asked For It; Pasta &
Co., Seattle WA
NOTES : This cake's unusual name was taken from the relative who
originally passed down the recipe.
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