I've mentioned before few things remind me of home more than my mom's baking. This recipe is no exception. The aroma of cinnamon & apples that filled the house yesterday as this was baking immediately brought me back to my parents kitchen - I was 10 again, sitting at the kitchen table doing the start of school year homework, kitchen window open and just the faintest tinge of fall cool in the air...how nostalgic it makes me!The original recipe calls for 5-6 apples, I used 3 large honey crisp apples (the tastiest apples ever). This cake is incredibly moist and the perfect "light" cake.
1 C sugar
3/4 C brown sugar
1 C butter
2 C flour
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
3-4 larger apples, chopped (4-6 cups)
1/2 C nuts (I used slivered almonds)
Beat first four ingredients until fluffy. Add the remainder of the ingredients and beat well. Fold in apples & nuts.
Bake at 350 50-60 minutes in a 9" x 13" ungreased cake pan. The batter will be quite thick as pictured below.