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Old Fashioned Apple Cake

By Judy Thomas

Fri, Oct 18th, 2013
Posted in All Columnists

As I write this article, we are into the middle of October the 10th month of the year. Birthstone being the Tourmaline or Opal. Flower the Calendula and Zodiac sign Libra. There are many Holiday celebrations too numerous to mention all, but to mention a few, such as Columbus Day, Non-violence Day (always use more of those days), World Food Day, Halloween and Apple Day, which brings me to my original thoughts of a topic to expound about.

Apples. It must be a bumper year as I have several bags of apples given to me by generous friends and neighbors and for mostly windfalls, they have been exceptionally nice. I now have several bags in the freezer just waiting to be turned into crisps, cakes, breads, sauce, butters and of course that wonderful, wonderful aroma of fresh baked apple pie.

Apples are one of nature’s most healthy foods, travels well and lends itself to many foods as an accompaniment to meats, adds crispness and snap to salads, eaten alone or dipped in carmel or turned into delicious desserts.

If you have not been lucky enough to have any apples shared with you, there are two great orchards near Preston that have a great supply and variety for you to choose from. Plus the drive is perfect for this time of year, just short enough not to be a bore and if you hit it just right, the trees on the bluffs are worth the trip.

If you want a little longer trip, a really nice Sunday drive along the Mississippi River to La Crescent, The Apple Capitol of SE Minnesota is recommended. And there are some very good eating establishments in the area also. Another good place to shop is Rochester’s SeaPack Orchards. Anyway, apples are good eating anyway you do it. Here is a recipe for an apple coffee cake baked in a bundt pan. I will include suggestions to reduce the calorie count or make it more acceptable to Diabetic diets.

Old Fashioned Apple Cake

2 cups sugar

1 cup oil

2 tsp. vanilla

3 tsp. baking powder

1 cup chopped pecans

4 eggs

1/4 cup orange juice

3 cups flour

1/2 tsp. salt


3 tsp. cinnamon

2 cups thinly sliced apples (Courtland or McIntosh)

4 tsp. sugar

Combine sugar, oil, eggs, orance juice, and vanilla. Beat for 10 minutes. Mix flour, baking powder and salt together and add to wet mixture. Mix cinnamon and sugar together and set aside. Pour 1/3 batter into greased and floured bundt pan top with 1 cup sliced apples and 3 tsp. of cinnamon sugar mixture. Add another 1/3 of batter and repeat layering with apples and cinnamon sugar mixture. Cover with remaining batter. Bake for 1 1/2 hours at 325 degrees. Best if made day or 2 ahead and a glaze is a nice addition. To reduce calories the oil can be reduced by 1/3 and the 2 cups of sugar replaced with Splenda. I would keep the regular sugar in place that goes over the apples between the batters

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