This cake. It was my Dad's favorite. He had a Fall birthday and this is the dessert my Mom made him every year for his office celebration. It was also the batter my Mom could barely keep us kids away from....it was so good, even before it was baked. This was back in the day when no one cared about eating raw cake batter.
This is one of those delicious, moist cakes I crave and love eating every, single time. It has such great memories for me. I can still see my Dad getting down the special crystal tray my Mom used to send with the cake. It was on a high shelf above the stove she could not reach. The platter wasn't anything expensive, just the best one she had. A bowl of real whipped cream was also packed up and served with each slice, trust me you don't want to forget the whipped cream.
My Mom acquired this recipe from a woman she used to work with over fifty years ago in downtown Los Angeles. Beyond that we have no idea where it originated from. I just know I love it. Just like my Dad.
The texture is especially nice with it's big chunky apples, crunchy walnuts and the decent amount cinnamon plays a big part in taste. Taking a bite is like "tasting" my childhood, if that even makes sense.
I have noticed that if the apples are too thin, the batter gets too soggy. Keep them coarsely chopped in thick chunks.
Chunky Apple Snack Cake
Recipe from Noble Pig | Serves: one 9 x 13 cake
Ingredients:
2 cups granulated sugar
2 cups all-purpose flour
1 Tablespoon ground cinnamon
1 teaspoon table salt
1/2 teaspoon baking soda
2 large eggs, slightly beaten
1 cup vegetable oil
1 Tablespoon vanilla
4 cups (6-8 apples) Granny Smith apples, peeled, quartered and diced coarsley
1 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F. Prepare a 9 x 13 pan by spraying it with cooking spray.
In a large bowl combine sugar, flour, cinnamon, salt and baking soda. In a small bowl combine eggs, oil and vanilla; add this to the sugar-flour mixture in the large bowl. Mix thoroughly. Batter will be stiff (do not use mixer).
Add the apples and walnuts. Pour into baking pan and cook for 50-60 minutes or until the middle springs back when touched.
Serve with whipped cream. Feel free to make this cake a day ahead, the flavor only improves.
Cathy owns her vineyard and winery in the Willamette Valley of Oregon. She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living. She lives with her husband and two sons. You can visit her at noblepig.com.