Hi there,

I have decided in my old age to take up baking. I figured if Grandma Moses could start painting at 78, it wasn’t too late for me. And, since it is finally apple season, apple cake seemed the perfect experiment. I read over Deb Perlman’s recipe and decided that even with my limited skills, I probably could make this cake. I even had the hutzpah to change the recipe a bit. The addition of the Calvados and candied walnuts is my contribution.

Since I was making this cake for company, Dom got a little nervous when he saw that I was baking. But he comforted himself with the knowledge that a good bakery was just down the street. But, when I pulled this little beauty out of the oven, both of us had our mouths open in happy shock. And, guess what, it tasted marvelous darling.

Deb Perlman’s Mom’s Apple Cake

For the apples:

• 6 apples, I used honey crisp
• 1 tablespoon of ground cinnamon
• 5 tablespoons of ground sugar, I used dark brown sugar
• 1 tablespoon of Calvados

For the cake:

• 2 and 3/4 cups of flour, I used cake flour
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 1 cup of oil, I used light tasting olive oil
• 2 cups of granulated sugar
• 1/4 cup of orange juice
• 1 tablespoon of Calvados
• 1 and 1/2 teaspoons of vanilla extract
• 4 large eggs
• 1 cup of chopped walnuts, I used candied chopped walnuts

Directions:

• heat oven to 350 degrees
• grease a tube pan, I used a springform pan
• Peel apples and cut into 1 inch chunks
• Toss apples with cinnamin, 5 tablespoons of sugar and 1 tablespoon of Calvados
• Stir flour, baking powder and salt in a large mixing bowl
• in a seperate bowl whisk oil, organge juice, Calvados, sugar, vanilla and eggs.
• Mix wet ingredients into dry ingredients
• Pour half of the batter into a prepared pan
• Spread half the apple chunks on top of the batter
• Pour remaining batter over the apples
• Top with remaining apples
• Spread walnuts over the apples
• Bake for 1 and 1/2 hours, my cake was done in 1 hour 20 minutes
• Cool completely before running knife between cake and pan and unmolding

Special Note: This cake is awesome on the first day but absolutely glorious and pudding-like on the days that follows. Store at room temperature covered with foil (if there is anything left). This recipe has been in my saved file for about a month but has merited a place in the Holiday Edition because my grandchildren requested this as dessert on Thanksgiving!

Thank you Deb Perlman for this wonderful cake and I hope you like my slight changes.