Recipe type: Dessert
Our Sara Robbins’ Aunt Minnie was a renowned Southern cook. This easy-to-make, homey, and moist cake is one reason why.
- 1 ⅓ cups vegetable oil
- 2 cups brown sugar
- 3 eggs
- 3 cups sifted flour (half whole wheat pastry flour and half unbleached white flour works well)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon ground cardamom
- 1 teaspoon cinnamon
- 2 teaspoons pure vanilla extract
- 3 tablespoons apple juice, milk or water
- 3 cups chopped apples
- 1 cup chopped nuts (pecans, walnuts, or almonds)
- 2 tablespoons sesame seeds
- Powdered sugar
- Butter a 10-inch bundt pan, two 9-inch round cake pans, or one 9X13-inch sheet pan.
- Sprinkle the bottom and sides with the sesame seeds.
- Preheat the oven to 350°.
- Beat the oil and sugar until creamy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, leavenings, and spices.
- Add the dry ingredients to the egg mixture along with the apple juice and vanilla, beating with a wooden spoon until the batter is smooth.
- Fold in the chopped apples and nuts.
- Pour the batter into the pan and bake for 30 to 45 minutes, depending upon the size of the pan, until a knife inserted in the center comes out clean.
- Sprinkle the top with sifted powdered sugar when the cake is cool
Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987, Moosewood, Inc. Ten Speed Press, publisher.