Monday, October 5, 2015

Apples and Memories

The large apple tree that once stood sentinel in my parents front yard has been gone for a number of years, but the scent of apples immediately takes me back to being 11 years old reading Black Beauty beneath it's fruit laden shelter.  A heavy quilt and a good book were all I needed to while away an entire summer vacation.
A summer storm and subsequent lightening strike required it be cut down when I was in college; I mourned it's loss for more years than I'm willing to share. 
Yesterday was my daughter's 18th birthday and, in some ways, the day marked the end of her childhood; she is now a young lady.  Her birthday cake request, for an old family favorite, brought back wonderful memories of my own childhood.  With the scent of apples in the air, we celebrated her new chapter in life and I revisited a former chapter of my own.

Apple Dapple Cake

           3 eggs
           2 cups white sugar
           1 1/2 cups vegetable oil
           3 cups all-purpose flour
           1 teaspoon baking soda
           1 teaspoon salt
           2 teaspoons cinnamon (not in my mother's 
              original recipe, but I adore cinnamon)
           1 teaspoon vanilla
           3 cups chopped apples

~ Beat eggs until frothy; add sugar and oil.
~ In a separate bowl, combine flour, baking soda, salt,
   and cinnamon (if using).
~ Add dry ingredients to egg mixture, blending until
   flour not over mix!
~ Fold in vanilla and apples

~ Bake at 350 degrees in a buttered and floured bundt
    pan.  Bake until done and cake pulls away from the 
   sides of the pan. Approximately 1 hour.
                                                                               ~ Remove from oven and allow to rest in pan for 10
                                                                                   minutes before turning out onto wire rack.

Caramel Icing:
     1/2 cup butter
     1 cup packed brown sugar
     1/3 cup heavy cream
     1/4 teaspoon salt
     1 teaspoon vanilla
     1 lb. of powdered sugar

~ Melt the butter in a heavy saucepan
   on the stove.
~ Add the brown sugar and cook until
    it dissolves.
~ Add salt and heavy cream; stir well.
~Bring the mixture to a boil and cook
   for approximately 2 minutes; stir
   constantly to prevent burning.

~ Remove from the heat and, using an electric
   mixer, beat in the powdered sugar and vanilla.
~ Should it become too thick, add more cream
   until desired consistency is reached.
~ Quickly pour icing over cake.  It will harden fast!


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