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Apple Blossom Cake, Country Apple Pie

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What apple makes the best cake or pie? Purists use Granny Smith or a combo w/other apples. I use whatever my trees give me.

Chris Lipnick’s apple blossom cake

Chris, a Kentucky reader, immigrated to this country from Germany. Chris, like my daughter-in-law Inge, is an expert baker. Chris shared this recipe a while back and I get requests for it when apple season rolls around. A moist and “good keeper” cake.  “Everyone wants the recipe”, Chris told me. I made it the other day with my Jonathan apples that Eva helped pick. It gets better & better as it sits…..

3 eggs

2 cups sugar

1-1/4 cups Canola oil

3 cups all purpose flour

1/2 teaspoon ea: cinnamon, nutmeg, cloves, salt

1-1/2 teaspoons baking soda

1 teaspoon vanilla

3 cups peeled and chopped apples, (Chris likes Granny Smith)

1 cup chopped pecans or walnuts

Preheat oven to 350 and grease and flour Bundt pan. Beat sugar and eggs until creamy. Add oil slowly and beat until blended. Sift flour with spices, salt and soda. Pour into egg mixture and blend. Add vanilla, apples and nuts. Blend well and pour into  pan. Bake 1-1/4 hours. Cool and remove from pan. Dust with powdered sugar or make glaze of lemon juice and powdered sugar. (I made a simple caramel icing for mine w/butter/brown sugar, evaporated milk & vanilla)

 

 

Permanent link to this article: http://abouteating.com/a-is-for-autumn-and-apple-blossom-cake-country-apple-pie-and-more/

2 comments

  1. Nancy

    I made the cake and it really is delicious. Thank you for the recipe! I’m wondering if someone would share the actual recipe for the “simple caramel icing” that was mentioned… my icing wasn’t good at all and the one in the picture looks wonderful! Thanking you in advance…

    1. Rita Heikenfeld

      Nancy, I just posted my caramel icing recipe – that’s what you saw in the photo.

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