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Recipes

SARAH’S WINDFALL APPLE CAKE

Tina Hartell

In the fall the apple trees around here are amazing.  My good friend always invites me to pick whatever I can use.  With two horses in the pasture, that’s a blessing!  I never scorn the windfalls and pickup any apples that aren’t covered with ants, even the bruised ones.  I just cut off the bruised parts and peel and chop the rest to make this yummy cake.

1 cup all purpose or whole wheat pastry flour

1 tsp. baking soda

1/2 tsp. salt

About 4 apples (Cortland or Yellow Delicious, windfall or otherwise,  are good for cakes) peeled, cored and diced

1 egg

3/4 cup Bobo’s Mountain Sugar

1/2 cup chopped pecans or walnuts (go wild – use both)

2 brimming Tbl. oil (I use light olive oil)

1 tsp. cinnamon

1 tsp. vanilla

Whisk eggs with syrup and oil  in a large bowl.  Add apples, nuts, cinnamon and vanilla, stirring until combined.    In another bowl whisk together flour, soda and salt.  Add to wet ingredients until just moistened.  Spread batter in a buttered 8 ” square pan and bake at 350 degrees, 35 – 40 minutes – test with toothpick.  Cool in pan for 10-15 minutes .  Serve warmish with ice cream or lightly whipped heavy cream.  Great at tea-time with a lovely pot of Earl Grey tea.