And this time, I've got pictures! That is, if I can get all my ducks in a row, photograph-wise. I've spent several hours today perusing the software manual of my camera and what the heck! Nothing ventured, nothing gained, right? I'm going to give it a go, throw it against the wall and see if it sticks, kick the tires and take it out for a spin, stick a fork in it and see if it's done, etc.
If I can't get the pictures to show up in the blog, well, I'll be the one curled up in the corner rocking back and forth as I bang my head on the wall.
This is one of my favorite recipes from the family archives. I come from a long line of incredible bakers and cooks, as many of you do, and I treasure the recipes I've cajoled out of my relatives over the years. Except for most of my mother's, that is, since she's one of those cooks that, when asked for a recipe, laughs and says, "Oh, I just threw this together. There really is no recipe." It's the answer that always makes me grind my teeth and growl. Then I tell her the next time she makes the coveted cake, cookie, etc. she'd better write down the ingredients and amounts so I don't tear out my hair. And she laughs again, but she complies, and that's the great thing.
This recipe, however, came from my second cousin in Illinois, so it's aptly named---
Lou Ann's Apple Cake
1 1/2 C. vegetable or canola oil ***
2 C. sugar
2 teasp. vanilla
3 C. diced apples
3 C. sifted flour
1 teasp. cinnamon
1 teasp. baking soda
1 teasp. salt
Pour oil and sugar into a large mixing bowl and beat well.
Add the vanilla and eggs and beat well again.
Add the apples. Do not beat again after adding them.
Combine the flour, cinnamon, flour, baking soda, and salt; whisk together and stir into apple/oil/sugar mixture. It will be very thick. Pour or scoop it into a greased 9x13 " pan (you can sprinkle additional sugar on the top of the batter if you like) and bake for 1 hour.
***I know, I know, I had a mild heart attack when I saw the amount of oil used, too. But if ever a cake was justified by such a godawful amount of something so bad for you, this cake is it. I've always thought that someday I'd like to try substituting applesauce or something else in place of at least part of that oil, but have yet to try it. Probably because I would feel obliged to eat it even if the results were sub-par.
This cake works very well as a coffee cake, eaten at breakfast. Or at least that's how I rationalize it in JaneWorld.