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As I said in my last post, I spent last week on vacation. Of course that meant some produce was left behind and is wilted. Five apples are included in that roster. I hate to throw away perfectly good apples whose only flaw is that they are not crisp enough to enjoy raw. Hence today’s recipe choice- Cinnamon Apple Cake.

While baking, this cake fills the house full of a delicious smell that just makes you want to spend time in the kitchen. The combo of cinnamon and apples reminds me a falling leaves, coffee, and Halloween. I have to say that Fall is not my favorite season; I do not like to be cold ever! This cake is one of the highlights of Fall. Not only is this a great cake, it is just healthy enough you might be able to justify eating it for breakfast.  This is a great way to use up older apples… You should try it!

Cinnamon Apple Cake
  • 5 apple – peeled, cored and sliced
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 4 teaspoons baking powder
  • 4 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts
  • 6 teaspoons white sugar
  • 2 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C) lightly grease and flour a 9×13 inch pan. Sift together flour, salt, cinnamon and baking powder. Set aside. In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in. Add four mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into 9×13 inch pan. In a small bowl, mix the topping sugar with the cinnamon. Sprinkle over cake. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.