This wonderful apple cake is so good I make it each Thanksgiving for breakfast and have made it for breakfast on many a Christmas morning as well. I got this recipe from a fellow homeschooler, Kay Close. She brought it to one of our homeschool support group meetings and I loved it so much I asked her for the recipe, which I shared in our group’s newsletter and have made it ever since.

Lauren even likes it and has requested it several times for dessert when they come out. Thus it passes the pickiness test.

Without further ado, here’s the directions.

Grease and flour bundt pan. I cheat and use the stuff in the spray can. But I don’t think I lay it on thick enough. I had trouble greasing and flouring my pan and my cake would stick in the pan, so the fact that it is still sticking somewhat is no concern to me . . . I will find the right amount of spraying needed to get this to come out easier at some point.

Peel, core and chop about 4-5 apples (depending on size) to get 4 cups. The recipe calls for them to be finely chopped so I chunk them and put them in my food processor. Okay, I put them in my mini-chopper because my regular-size one is broken. {Oh! when I have apples that are older and won’t be eaten, I prepare them like this and then put them in a freezer bag and freeze them until I’m ready to bake this cake and one step is already done for me. It doesn’t matter that they turn brown because the cake is brown anyway. Just be sure to add all the juices in the baggie when you thaw them out and use them in the batter or it probably won’t be as moist.}

Put in large mixing bowl and add other ingredients: cinnamon, salt, vanilla, baking soda, eggs.

flour, sugar, oil, and pecans. (Pecans are optional.)

Stir.

Pour into prepared pan. Not everyone in my family likes nuts but Mike and I really really like them in this cake, so I put nuts in half of it. When I remember I put some nuts on the bottom of the portion of the pan that will have the nuts, so that when it comes out of the pan I can easily tell which portion has the nuts. But I forgot tonight. I sprinkle nuts on the part that I want to have nuts – here, nearly half – and push them down into the batter. Yes, they’ll end up not being evenly distributed but that’s okay, at least they are in there. Sure beats just eating them with it after it’s baked, which we have done before.

From now on, when I am moving this pan from place to place, I keep my eye on the points that I have made sure has no nuts. Thus I am very deliberate about how I pick up the pan and put it down, so that I know where those nuts are located; don’t want anyone spitting out wonderful nuts.

Since I know this has a tendency to stick because I don’t quite have the greasing and flouring part down yet (I think I need to spray it thicker/longer), I use a rubber spatula and help it release from the pan a bit, both the outer edges and the inner edge.

Whala!

It is so moist and sweet that it doesn’t even need frosting.

When my friend Kay made this she used Splenda 1/2 & 1/2 in the cake and only makes 1/2 the sugar glaze. As you can see I don’t use any glaze because it is sweet and moist enough just the way it is.

My family was very glad that I had to make this last night so that I’d have something to share today.

Until next time, God bless,

Michele ºÜº