Wednesday, October 21, 2015

Apple Cake from Tate's Bake Shop Cookbook

Several years ago during the Christmas season Tate's Bake Shop (on Long Island) sent their cookbook to many food bloggers, I being one of them.  The recipes are very straightforward which is what I love.  Nothing tricky. No exotic ingredients to be used only one time, etc.  Just wonderful and tasty sweets and treats!  This recipe comes from that book and I highly recommend it!  I had been up at Graves Mountain in Syria, Virginia this past weekend and we brought back a bushel of apples.  Needless to say, I will be doing plenty of baking in the next few weeks using apples.  This recipe caught my eye since it uses 8 cups of apple slices. Whew!  That's a lot of apples in a cake.

I hope you give this recipe a try.  It is very moist and extremely delicious!

Recipe from Tate's Bake Shop Cookbook

2 1/4 cups sugar
2 tsp baking soda
1 1/2 tsp cinnamon
1 1/4 tsp salt
3 large eggs
3/4 cup vegetable oil
1 1/2 tsp vanilla
8 cups apples, sliced into 1/4 inch thick slices (Granny Smith are good for this) peeled and cored
1 1/2 cups walnuts (I used pecans)
3 cups all purpose flour

Preheat over to 300 degrees F.
Grease a 13 x 9 x 2 inch baking dish.  Glass is best, but metal will be fine.
In a large bowl, mix the sugar, baking soda, cinnamon and salt.  Mix in the eggs, oil and vanilla until the mixture is smooth.
Add the apples and walnuts, and stir till they are well coated.
Stir the flour in the mixture.  (It will see difficult in the beginning, but it will mix in.)
Bake the cake for 1 hour and 45 minutes.  (Yes, this is the correct time.)  Cool it completely in the baking dish.  This cake keeps very well and is actually better the next day.

2 comments:

Lily Ernst said...

I love bakeshop recipes. You just know they are are good and this one looks especially delicious. Thanks for sharing Debbie and have a great day:)

Jayanthi Sindhiya said...

This cake looks super moist