Aunt Minnie's Fresh Apple Cake
Our Sara Robbins' Aunt Minnie was a renowned Southern cook. This easy-to-make, homey, and moist cake is one reason why.
11/2 cups vegetable oil
2 cups brown sugar
2 teaspoons pure vanilla extract
3 tablespoons apple juice, milk, orwater
3 cups sifted flour (half whole wheat
3 cups chopped apples white flour works well)
pastry flour and half unbleached
1 cup chopped nuts (pecans, walnuts,or almonds)
1 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons sesame seeds
1/4 teaspoon ground cardamom powdered sugar
1 teaspoon cinnamon
Butter a 10-inch bundt pan, two 9-inch round cake pans, or one 9 X 13-inch sheet pan.
Sprinkle the bottom and sides of the pan 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.