Monday, September 14, 2015

APPLE CAKE

After being gone for a week and coming back home to a house that had nothing "sweet" in it to eat, I had to find something in my new cookbook, The Farmhouse Kitchen, Amish Community Cooking from Greenville, PA. It actually didn't take me long to settle on James and Ida Lehman's Apple Cake recipe.

As soon as we finished eating dinner, I started getting everything out to make it. My husband asked me if I was making something....it was already 6:30 p.m. I told him I was going to make an apple cake that looked pretty easy and wouldn't take too long.

The only substitution I made was using my truvia sugar/stevia blend for the sugar. I considered using whole wheat pastry flour, but decided to just use the all-purpose flour. I think it would have been okay though. The directions just said to mix ingredients. I did fall back on my traditional way to mix ingredients to make a cake and that is what I am sharing. It said to serve warm with whipped topping. My husband and I did eat it when it was warm but without the whipped topping as I didn't have any. We didn't miss it....the cake was fabulous just "plain". I also ate a piece cold the next day and it was still fabulous...a little heavier tasting, but still "out of this world" delicious.



APPLE CAKE

1          cup sugar (I used 1/2 cup sugar/stevia blend)
1/2      cup shortening
2         eggs
1-1/2  cups flour
1          teaspoon soda
1          teaspoon cinnamon
1          teaspoon salt
1          teaspoon vanilla
3         apples, shredded

TOPPING:

1          tablespoon butter
1/2      cup brown sugar
2         tablespoons flour
1/2      cup chopped nuts (I used pecans)

Preheat oven to 350 degrees F. Grease or spray a 9 x 13 - inch pan. ( I used my homemade Pan Grease.)

Mix ingredients:


Cream sugar and shortening til light and fluffy.

Add the eggs and vanilla.


Combine the flour, soda, cinnamon, and salt in a small bowl.


Add to creamed mixture.

Add the shredded apples 
(I peeled and cored the apples and then grated them.)


Spread evenly in pan using a rubber spatula.


Combine the ingredients for the topping and sprinkle evenly over cake batter.


Bake for 40 - 45 minutes (40 was perfect for me).


Serve warm with whipped topping or not.



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