apple cake

Nothing makes me happier than having a friend to bake with. One who can locate the flour and sugar on her own. One who will scrape out the batter while I hold the bowl. One who isn't afraid to lick the spoon. One who gets as excited as I do when the kitchen starts smelling like apples.

It doesn't seem like that person would be hard to find, but it is. Most people I know seem a little lost in the kitchen. That's why it made me oh-so-happy that my friend Laura visited for the long weekend. Amidst our busy days (highlights include catching a pumpkin regatta, visiting a cider mill, and — wait for it! — seeing Everclear in concert), we found time to bake this delicious apple cake ... and have fun while baking it.

This cake is awesome! It's super apple-y. It's not too sweet, but it's totally satisfying for dessert. Best of all, it's incredibly fluffy and moist. And it's a good way to use up your apples if, like me, you went crazy and went apple picking on two consecutive weekends.

Apple Cake

3 eggs

1/2 cup oil*

1/2 cup applesauce

1 1/2 cup sugar (or a little less)

2 cups flour

1 teaspoon baking soda

1/2 teaspoon vanilla

1 teaspoon cinnamon

4 medium apples, peeled and diced (I used 5 smallish apples.)

Preheat oven to 350 degrees.

Beat eggs 1 minute. Add sugar gradually, and then stir in oil and applesauce. Add vanilla and stir. Add flour and baking soda, making sure to mix the baking soda into the flour well. Add cinnamon. Fold in the apples.

Pour into a greased 13 x 9" baking pan. Bake for 30 minutes, until golden brown.

Sprinkle with powdered sugar before serving.

*I'm thinking you could use a full cup of applesauce and skip the oil. I'll try that next time.