Ideally, I would have posted this last week, but I didn't get around to baking until Wednesday night.
A few days ago, I noticed one of the trees outside my apartment had developed red leaves signifying the start of fall. Early fall is full of beautiful things, but one of my favorites is fresh apples. What better time to highlight some of the exciting apple recipes in The Cookbook.
Since I had fresh apples, I decided to begin with an apple cake recipe, which according to The Cookbook was given to Bisnonna by her sister Celi. My Prozias (great-aunts) will likely appear a lot of this blog as I have many memories attached to their cooking as well. While I don't remember this particular cake, I can tell you that I am -glad- that I made it.
I made a slight modification to this recipe as well. The original calls for 1 3/4 cups of sugar. I substituted 1 cup of sugar and 3/4 cup honey. There's no real explanation for this choice beyond the spirit of experimentation. I also left out the powdered sugar and whipped cream, using it as more of a breakfast cake, but I imagine that it would be scrumptious as a dessert as well.
Apple Cake
Via The Cookbook
3 eggs, 1 3/4 c. sugar, 1 c. oil, 2 c. flour, 1 t. baking soda, 1 t. cinnamon, pinch salt, 4-6 diced apples, 1/2 c. nuts
Bake for 1hr. at 350 degrees or 325 if using a glass pan. Sprinkle with powder sugar, can be served with whipped cream.
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