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Apple Cake

Berkshire Kitchen

Apple Cake

Courtesy of The Southfield Store

by AMANDA PERREAULT

As the holidays approach, Perreault and her “elves” go into overdrive, turning the Southfield Store into the region’s most surprising (and hidden) destination for sweet treats to give or to hoard. With our thanks the store agreed to share one of their festive recipes.

NANA'S APPLE CAKE
4 medium apples, peeled, cored and sliced into ¼” crescents
6 large eggs
3 cups sugar
1 ½ cups canola oil
1 TB. vanilla extract
2 cups flour
1 TB. plus 1 tsp. baking powder
2 TB. cinnamon
1 tsp. salt

Butter a 13” X 9” baking pan. Preheat oven to 325 degrees.

In a small bowl, whisk together eggs, sugar, oil and vanilla.

In a larger bowl, sift the dry ingredients and whisk to blend.

Pour egg mixture over dry mixture and mix well.

Add the apples and stir to coat the fruit with the batter.

Spread into prepared pan and bake for 35-45 minutes (test center with a toothpick).

Cool to room temperature before slicing.



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