Back in the 60s and 70s, every women’s club cook book had a recipe for an apple cake. It was called Fresh Apple, or Raw Apple or German Apple Cake. Recently in sorting through kitchen files, I came upon my recipe for this old-fashioned, comfort cake. It brought back memories of picking apples in the fall each year and finding ways to work them into meals.
I remembered this cake as being very moist, undoubtedly due to its vegetable oil content. The big flavor came from chunks of apple and the pecans, cinnamon and nutmeg that laced the batter.
A wave of nostalgia drifted over me. I recalled being a much younger housewife, bending effortlessly to lift the cake warm from the oven, it’s aroma filling the house. I smoothed out the crinkled bit of scrap paper with the scrawled recipe and copied it onto the computer, where it would have a secure, “second life.” Then I went out and bought a sack of Granny Apples. Recipe here.
It will take about an hour for the cake to bake.
