This recipe came from my grandmother Rose who was a great cook. It's perfect for this time of year when all the apples are fresh and plenty at local farm markets, farm stands and at the stores.
This part pie, part cake dessert is much easier to make than a two-crust pie, although you still need to peel some apples! It also travels well.
Apple Cake
1 cup sugar
1/4 cup solid shortening (I use Crisco)
1 egg
1 tsp. vanilla
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. each ground cinnamon, nutmeg, and allspice
1/3 cup whole milk
3 cups peeled, diced apples, any variety
1/4 cup chopped walnuts or nuts of your choice
In a large bowl, cream sugar and shortening with electric mixer until smooth. Add the egg and vanilla and mix. Add dry ingredients (flour, baking powder, baking soda, salt and spices) and mix on low. Slowly add milk and mix. Don't over mix. With a spoon, stir in apples and walnuts.
Pour into a greased 8" pie pan and bake in a 350 degree oven for 40-45 minutes or until a cake tester inserted in center of cake comes out clean. Serve warm or cold, with ice cream or whipped cream, if desired.
Editor's note: This article came from Clinton Patch Editor Fay Abrahamsson's "In the Kitchen with Fay" column and was originally published Oct. 6 by Clinton Patch.
