My good people: Today I realized that I have been holding out on you.
Not intentionally, but more due to a lapse of memory. You see, I assumed
that I had already shared with you my family's favorite recipe for apple
cake, which is in my mind, the best ever. I have shared several other forays into the apple cake realm, but
not the one recipe that our family always makes year after year. This
recipe is so well-loved, I assumed it was put on the blog long ago, but
when I went to look it up today on the blog before using up the last of
the apples I picked last month, I saw my folly.
I shall correct this oversight immediately! To me, this will always be
the king of apple cakes. It is impeccable in its simplicity, the
instructions being easy enough for a child to make it. (I made it as a
child many times myself!)
In appearance, it is humble and unassuming,
but the texture is sheer genius - crackly crisp on top with moist, juicy
apple-laced cake underneath. The smell that fills your kitchen while it
bakes, that spiced apple one - it is heaven on earth. Oh, and the name comes from the local Apple Hill farms that are a popular autumn destination. The farms sell little cookbooks and this is one of their signature recipes.
I made the cake tonight with whole wheat flour and it worked quite well. I also halved the recipe and baked for 40 minutes in a square baking dish.
Apple Hill Cake
2 c. sugar
1/2 c. oil
4 c. diced apples (6 or 7)
2 c. flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
Bake in a 9x13 greased pan at 350 for 40-60 minutes, when a tester inserted into the cake comes out with a few moist crumbs.