To me the title 'apple cake' sounds a little silly. Honestly, I'm not the biggest fan of cake (unless it's a really amazing homemade birthday cake or a perfectly proportioned cupcake -- picky about cake? perhaps). But then again, this recipe isn't really for apple bread, either. It could possibly be called bread in the sense that banana bread is bread. A sort of breakfast bread, if you will.
I used apples from our apple picking adventure last weekend, and I think that really made the finihsed product all the better. They were tiny little Fujis. There's just something about apples you once saw on a tree. It's nice not to have to wonder how many months they've been sitting in storage waiting to go on grocery shelves. I made a few adjustments to the recipe, which I've noted...
Ruth's Famous Apple Cake Recipe from the recipe vaults of my Aunt Christine.
1 cup oil
1 1/2 cups sugar (the recipe called for 2, but I like things less super-sweet)
2 tsp. vanilla
3 cups flour (I used white whole wheat)
1 tsp baking soda
1 tsp salt
2 tsp cinnamon (I used a combo of cinnamon and Baking Spice from Penzys)
3 cups chopped apples
(optional raisins and pecans -- I omitted these)
Preheat oven to 350 degrees F, and grease a bundt pan or two loaf pans (I also lined them with a parchment paper sling). In a large bowl, mix together oil, sugar, eggs, and vanilla. In a smaller bowl, whisk together the flour, cinnamon, baking spice, baking soda, and salt. Add dry ingredients to wet ingredients and mix well. Fold in apples (and anything else you're adding). Pour batter into pans and bake for 50-60 minutes or until done.
These would also make great muffins.