Updated: Sep 9
I’ve been baking my father’s famous apple cake recipe for years and have published it in past books. This is an updated version with less white sugar. I really enjoy it! It is as much a sign of fall as any other in my home, and a slice of this cake is the perfect Autumn morning breakfast with a mug of coffee!
3 large farm eggs
2 1/2 cup flour
4 large apples
1/2 cup warm honey
1/2 cup brown sugar
1/2 cup white sugar
1 stick butter, softened
2 tablespoons Cinnamon
1 1/3 cup vegetable oil
1 tablespoon vanilla extract
1 1/2 teaspoon baking powder
Large mixing bowl for dry ingredients
2 smaller bowls, one for apples, one for wet ingredients.
Large spoon or mixer (not really necessary)
9x9" baking Pan
Peel and dice apples and place in a large bowl with 1 cup suga sprinkle over them a light coating of cinnamon, and mix into a cobbler, then dribble warm honey over and mix that in as well. Set in fridge for 2 hours to cure. If you're in a rush you can add to cake right away but the apples won't taste as sweet when cake is baked.
When apples are ready, add all wet ingredients (apples, butter, eggs, oil, extract) and mix with large wooden spoon. Add flour and baking powder together in a separate dry bowl, mix thoroughly. Add flour half a cup at a time and stir in batter more than you think you need too. Batter will seem wet and yellow. Good. Pour into greased (butter rubbed) cake pan.
Bake at 350 degrees 30-40 minutes. Check after 25, and when knife comes out clean it’s done. Serve warm with stove-top cider or a toddy if you like on a cold night!