(Shared recipe submitted by Amy Margaret Brown-Griffis.)
Makes one 13x9x2-inch cake
Amy writes: "This is a moist cake, more like a pudding. If you have any left after the kids find it, refrigerate it. It will mold if left out too long. (Amy discovered that after she baked one for her husband, who ate lightly, only one piece a day and she was on a diet and resisted.)"
- 4-5 cups peeled, chopped apples
- 2 cups white granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 large eggs, beaten
- 1/2 cup oil
- 2 teaspoons vanilla
- 1 cup chopped walnuts
- 10x powdered sugar (for dusting)
Preheat oven to 350° F. Grease and flour a 13x9x2-inch cake pan. Combine the apples and sugar. Sift together the flour, cinnamon, salt and baking soda. In a large bowl, mix together the eggs, oil, vanilla and walnuts. Gradually add by hand the apple mixture and dry mixture to the egg mixture, alternating each addition. Put batter into prepared pan and bake for 1 hour. The cake will be on the dry side at first, but allow to cool and store 8 hours or overnight and it will be very moist. Dust with powdered sugar and serve.
About Amy: It has been so much fun talking with Amy and discussing Pennsylvania Dutch recipes. I know she would love to hear from you if you have any questions or comments. Her e-mail address is email@example.com.