We are back living in the house exactly one week now! It feels great to be home. It would feel even better to home and unpacked. I have unpacked three of the 143 boxes lining the walls in the garage. Luckily I found enough kitchen stuff to put together a delicious apple coffee cake late last night. It was “ok” while still warm last night, but even better this morning. The juice from the apples moved into the cake making it moist and dense, like a fresh apple coffee cake should be. You can also really taste the pecans this morning.
I tweaked an apple cake recipe from Apple Hill, a beloved local attraction featuring all things apple, from September through December. This recipe is delicious as-is, but I am not unpacked yet, so I have to work with what I have. I didn’t have walnuts, but I had pecans. I didn’t have all-purpose flour but I had self-rising flour. I didn’t have four cups of chopped apple but I had three and a half. I mixed everything by hand in a popcorn bowl. But in the end, it worked!
This cake deserves to be served alongside a big hot cup of coffee after having a good night’s rest.
- 2 cups sugar
- 1/2 cup vegetable oil
- 2 eggs (lightly beaten)
- 3-4 cups chopped apples
- 1/2 cup chopped nuts
- 2 cups self rising flour (or 2 cups all-purpose flour plus 2 teaspoons baking soda)
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees. Spray a 9 x 11 baking pan with baking spray or grease with butter and lightly flour the pan.
- Blend together sugar, oil and eggs in a large bowl. Whisk until smooth. Add the flour, nutmeg, cinnamon. Stir in the apples and nuts. Mix until combined. The batter will be thick. Spread evenly in 9 x 11 inch pan. Bake at 350°F for 1 hour or until a wooden skewer comes out clean.