One of the many perks of living temporarily here in Edinburg, Texas is that my grandma lives only 40 minutes away in Brownsville, Texas. I try to visit her once a week, given the opportunity as I feel this is a great way for my girls’ to connect with their great grandma. Visiting her instantly takes me back to my summer’s spent at her house. The back yard seemed endless, the front porch provided plenty of room to play with our barbies, and the front swing was the main attraction each night when we would all sit outside to enjoy the stars. On my visits as I walk these loved paths my hearts warms with the excitement my girls’ express as they love her house as much as I do. My grandma is rather small in frame, which always left me feeling like a giant next to her, but each visit when I see her standing next to my girls’ I am the one who is is left feeling that I am shrinking more daily. On our planned weekly visits my girls’ take to my cookbooks looking for something sweet to bake, you see every visit we take her a freshly baked goodie for her to enjoy her afternoon coffee. I love their enthusiasm as they plow through the pages and excitedly argue over which one Abuelita would love. How comforting to see my daughters convey the importance of sharing a home baked treat , to know that food is love. Lucky for me the chose fresh apple cake for I had eagerly purchased my first Texas apples. Read on apple lovers….
This cake originally cakes for a bundt pan. I have never been too partial to bundt pans. I am not sure why, sometimes I feel they leave your baked good looking heavy, dense and just remarkably huge. When I read the description for the cake MOIST screamed out to me, so instead of giving the visual of a weighty cake I opted to use a 9×13, of course after making sure it would work..thanks The Foodie Spot. I was happily rewarded when the cake slipped out of the pan effortlessly and gave the presence of a rustic cake a witty Pioneer Texas women would surprise her family with. I enjoyed the texture. moistness and fuss free of the recipe, so much I made an extra pan to send with hubby to work. The pan came back empty with many compliments, giving me the nod that my Abuelita would truly enjoy her afternoon treat. Grating the apples into the mix with peel on gives allows us the nutrients our body deserves. The little pop of color from the peel adds to presentation, as the pecans give you the nutty texture of savory. Did my Abuelita enjoy her slice of Fresh Apple Cake? Happy to report she did, we all did. The girls with cold milk and us with our fresh brewed coffee. Enjoy! Sweet Life!
Fresh Apple Cake
The Only Texas Cookbook by Linda West Eckhardt
3 cups flour
1 tbsp. baking powder
1 tsp baking soda
1 tsp salt
1 tbsp cinnamon
2 cups sugar
1 cup cooking oil
2 tsp vanilla
4 apples, grated
1 cup pecans
Preheat oven to 350. Generously coat a Bundt pan with shortening and flour. Sift together flour, baking soda, salt, and cinnamon. Set aside. Beat eggs, then ad sugar and beat well.
Add cooking oil and vanilla and beat well. Combine with flour mixture. This will produce a very heavy oily batter. Stir until completly mixed. Core (but do not peel) apples, then grate and add to batter.
stir well. You will notice that the moisture in the apples lightens the batter considerably. Finally stir in the pecans. Pour into prepared cake pan and cook in preheated oven for 1 hour, or until the top springs back
when you touch it. Turn out of pan immediately. Keeps well. Very moist.