The Fall Time's for Three Stingy Apples Cake

I love pie, especially apple pie, there is nothing else quite like it, but, it takes up a lot of apples. six even seven, and I rather hoard my apples, and to be honest, peeling six takes too long for me. I lost a good peeler in a pile of apple peels once. Never got over it. With this cake, and it's a stingy three apples, I have four left, see in the background those beautiful Galas (that were replace a few days later with Pink Ladies, I am a multi-colored apple person. The greens are sour and the reds are soft, and once cut mere seconds from browning.)

My mother used to make an apple cake, she loved it, and she did lay out the apples nice and pretty like with this one, there are very few exposed apple baked goods I like, the apples usually look dried, sort of pale and poorly.


Three Apple Cake

3 apples, peeled and sliced
2 tsp cinnamon
2 tbsp sugar

1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt

1/2 cup oil
1 cup sugar
2 tbsp lime juice (or lemon)
1 tsp vanilla
2 eggs

1/2 cup walnuts, chopped

Heat oven to 350.

Mix apples with sugar and cinnamon in a small bowl and let them hang out, so the juices run a little.

Shift dry ingredients.

In a mixer, mix oil and sugar. Add lime juice, (or lemon if that's what you have on hand, or anything else that's acidic, you need something for the baking powder to react with.) Add vanilla and eggs.

Add dry ingredients to the wet and mix until incorporated.

Grease a small bundt pan (or a large one that you wont fully use.)

Add half the dough, then half the apples (the uglier slices go here)

Then add all the walnuts

Then the rest of the dough and lay out the walnuts.

They shouldn't sink.

Pour any remaining juices over the top, helps bring out the color.

Bake at 350 for around 50 minutes, (My slow oven on 365 needed a little over an hour, you learn to live with what you have.)

Wait until it cools to flip it out, helps prevent cracks where the inner layer of apple lies.

This is one of those cakes that just makes you think, yup I'm home. There's something about fall produce that does that.