Thursday, November 3, 2011

Lydia's Apple Walnut Supreme Cake

Apple Cake
The first time I ate this cake I was  a freshman at University of Maine. It was parents weekend and my folks were 8 hours away in New York so  I knew there was no way they'd make the trek up to see me for just a weekend. Besides, there were 5 other kids at home.  I didn't even ask. Fortunately, my room mate's parents lived less than a couple hours away AND they were kind enough to adopt me for the day. Her mom had packed a picnic lunch that included all kinds of home made goodies,   and this cake was one of the treasures. I still have the hand written recipe card she sent me, spattered and stained.  Each fall,  when fresh apples hit the markets, I rummage thru my recipe box and remember the kindness of a family that included a lonely freshman in their festivities!   The cake never fails to get rave reviews! Store leftovers in the refrigerator.

Ingredients

4 cups coarsley chopped apples
1 3/4 cups sugar
2 eggs
1/2 cup Crisco oil
 2 teaspoons vanilla
2 cups sifted flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 cup chopped walnuts (I always use peacans)

Directions

  • Combine apples and sugar. Set aside.
  • In another bowl. combine the dry ingredients (flour, salt, baking soda, cinnamon)
  • In a large mixing bowl, mix the eggs, oil, and vanilla. Beat one minute at medium speed.
  • Add in half  of the dry ingredients, stir,  then half the apple mixture. Repeat.
  • Stir in walnuts.
  • Bake in a 13x9 inch pan that has been greased and floured at 350 degrees for 45-50 minutes or until cake test done with a toothpick. DO NOT UNDERBAKE.
  • When cake is completely cool, spread on frosting.
Note: I use  only one cup of sugar and have substituted half the oil with applesauce.

Cream Cheese Frosting

Stir together until smooth:
  • 13oz cream cheese (1/3 fat works fine), room temperature
  • 1 stick of butter (1/2 cup), room temperature
  • 2 t. of vanilla 
  • 1 and 3/4 cups  powdered sugar

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