As the seasons change so does the fare on a homestead table. We have eaten a steady diet of cucumbers, watermelon, cantaloupe, and tomatoes for weeks knowing that it will soon be gone. As we welcome in Fall we welcome in a new group of foods. Pears, apples, pumpkins, sweet potatoes and winter squash.
For us here in the Holler the first of the apples are ripening and the first dish I made was this cake. I love these kinds of cakes. Most people call them snack cakes. Made in an 8 inch square pan or even a skillet this cakes is small enough to give everyone a taste for a day or two without having huge amounts of cake leftover.
Great with morning coffee, or with a glass of milk as an afternoon snack and equally as good as a small dessert. Versatile, moist and delicious this old recipe has been a keeper for a long time in my family.
Autumn Surprise Cake
2 cups chopped, unpeeled apples 1/2 cup cooking oil
1 cup white sugar 1 egg beaten
1 1/2 cups sifted all purpose flour 1 tsp vanilla
1/2 tsp salt 1/2 cup chopped nuts
1 tsp baking soda 1/2 cup flaked coconut
2 tsp cinnamon
Mix apples and sugar in mixing bowl.
Let stand for 20 minutes until a juice starts to form.
Sift flour, soda and salt together
Add to Apples!
Add remaining ingredients and mix thoroughly.
Pour into greased and floured 8 inch square baking pan
Bake in 350 degree oven approximately 50 minutes.
Remove from oven and let cool
I frost mine with about 1/2 cup powdered sugar and 1 Tbsp milk mixed together and then drizzled over cool cake. You can also just sprinkle powdered sugar over top.
On a personal note today is my birthday and I am so glad you are all sharing it with me!
Blessings from The Holler
The Canned Quilter