Apple Cake II

This little "honey of a cake" is just filled to the brim with apple slices. I couldn't wait until the cake cooled, so the picture shows the cake slices, not hot from the oven, but definitely warm.

My sister loves to have something sweet in the morning, so, the "small" cake is just right for her. Now, if you have a family of average-to-large eaters, you’ll definitely need the 13x9x2 size, and it will be ideal for you.

Doesn’t this sound a bit like “Goldilocks and the Three Bears?” In that case, I guess I should work on a “medium” size apple cake, too. The only thing is...the story line wouldn't go well because all three sizes are "just right." How can we go wrong using a tried and true fresh apple cake recipe.

We only have three people in our home now, but I’ll make the larger apple cake recipe every time because it becomes many different things...a snack, dessert, or coffee cake. And that doesn’t even take into consideration drop-in guests, and you always want to offer something to them with their coffee or tea.

Ingredients

4 eggs

2 cups sugar

1 cup vegetable oil

2 cups all-purpose flour

1/2 teaspoon salt

4 teaspoons baking powder

4 teaspoons cinnamon

2 teaspoon vanilla extract

6 apples of your choice, sliced thinly

1 cup walnuts, chopped

Topping

2 tablespoons sugar

1 teaspoon cinnamon

Method

• Preheat oven to 350°F

• Grease a 13x9x2-inch pan.

• Beat eggs together well.

• Gradually beat in sugar and then oil.

• Sift together flour, salt, baking powder and cinnamon.

• Stir the dry ingredients into the wet ones and add vanilla.

• Fold in apples and walnuts.

• Combine the sugar with the cinnamon and sprinkle the mixtureon top.

• Bake for 50 to 60 minutes

  NOTE: For small cake, use 1/2 the recipe and an 8x8x2-inch pan. Bake at the same temperature for 40 to 45 minutes.

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