"If you want to make an apple cake from scratch, you must first create the universe." ~Carl Sagan
At the present time I am unable to create a universe, however...I can bake an apple cake from scratch and pray it comes out all right! LOL! This bad boy takes an hour and half to bake so I wanted to get it started early. It was easy and I added extra apples 'cause I know the boys will appreciate that! I also made Aunt Peggy's Italian Zucchini Bake along side my baked Italian Parmesan chicken. Justin was helping at Volleyball, Walker had soccer, and James was feeling under the weather from allergy shots. That means the house is empty so I got a lot done...fast!
The zucchini bake was an Italian treat and complimented the chicken nicely! The apple cake, well lets just say it wasn't fit to eat so don't make it....HA! That will just save all those ingredients for me! Seriously, this cake is moist, flavorful and melts in your mouth. Talk about some comfort food!
Aunt Peggy's Zucchini Bake
pg. 141 The Deen Family Cookbook
4 tbsp butter
1/2 chopped yellow onion
1/2 cup chopped green pepper
one 4 oz can mushrooms
one 1 oz pkg Italian seasoning
one 6 oz can tomato paste
2 1/2 lbs zucchini
1 cup mozzarella
2 tbsp Parmesan cheese
1. Preheat oven to 350. Melt the butter in skillet and saute onion and green pepper for 5 minutes, add mushrooms, seasoning, and salt.
2. Remove from heat and add tomato paste and 3/4 cup water until paste is dissolved. Stir in the zucchini and transfer mixture to an 11x7 baking dish. Top with Mozzarella and Parmesan. Bake for 30 - 40 minutes, until zucchini is tender when peirced with a knife.
Uncle Bobs Fresh Apple Cake
pg. 205 The Deen Family Cookbook
3 cups diced Granny Smith apples
1 cup chopped walnuts
2 tsp vanilla
1 tsp ground cinnamon
3 cup flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 1/4 cups veg oil
1. Preheat the oven to 325 degrees. Lightly grease a bundt pan or tube pan.
2. In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
3. Using an electric mixer, beat the sugar, oil, and eggs in a large bowl. Add the flour mixture and beat until completely combined. Fold in the apple mixture.
4. Scrape the batter into the greased bundt pan and bake for one and a half hours or until a tester comes out clean.
5. Allow to fully cool in the pan, about an hour then turn onto a plate. Wrap tightly and store in the refridgerator or at room temperature.