autumn...

one of my family's favorite cakes comes from the 'silver palate' original cookbook...they have published many since, but this book remains my favorite...the ideas are fun, fresh and basic...but they do wonderful things with apples and i've never met an apple i didn't like...

chunky apple walnut cake

dark, moist and chunky, with a dream of a glaze

1 1/2 c. vegetable oil
2 c. sugar
3 eggs
2 c. unbleached, all-purpose flor, sifted
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 ground mace
1 tsp. baking soda
1/8 tsp. salt
1 c. whole wheat flour, sifted
1 1/4 c. shelled walnuts, coarsely chopped
3 1/4 c. coarse chunks of peeled and cored rome beauty apples
3 t. calvados or applejack

~preheat oven to 325 degrees F
~beat oil and sugar until thick and opaque
~add eggs, beat well
~blend (or sift if you like) all dry ingredients
  (multiple siftings will give a smoother, denser crumb to the cake...sometimes it is well worth the time, in this case i don't bother...and i usually just use all white...i do believe FIRMLY that you should always ~try a recipe for the first time as written, then experiment madly...)
~add walnuts and apples chunks and calvados (you can use liquid of your choice, i love calvados and believe it should be in every kitchen...if you ~don't have it, use something else, any booze or apple juice...)
this is a stiff batter, and a lot of apples and nuts, don't panic...
~pour batter into a 10 inch round cake pan (i'm sure she meant bundt type pan, as this is a lot of cake and will easily make a 13x9 cake, or two bread loaf pans...use your senses...
~bake for 1 hour and 15 min - bundt, start checking after an hour...smaller pans, check after 45 min...
when cake tester/toothpick comes out clean it's done
~let rest 10 min., again know your cookware, the apples on the bottom slightly carmelize, it can stick, you can also use a release like 'baker's joy', just lightly...
~unmold, you can pour the glaze over the entire cake or cut and pour...just be sure to make enough, as i have been know to drink it by itself...mmm...

apple cider glaze

4 tb. sweet butter
2 tb. brown sugar
6 tb. granulated sugar
3 tb. calvados or applejack
4 tb. sweet cider
2 tb. fresh orange juic
2 tb. heavy cream

~melt butter in a small saucepan, stir in both sugars
~add remaining ingredients, stir and bring to a boil...reduce heat slightly and cook for 4 minutes...
~remove from heat and cool slightly...pour over cake while still warm...
1 1/2 c. glaze

this is basically a hard sauce...so you can use it on any number of delicious things...even store-bought and everyone will be impressed...
the recipe calls for a little this a little that...use your imagination...what is important is that butter, sugar, cream and some flavor make a good pouring sauce...be sure to let it reduce slightly...and done...

this is a cozy cake, nice with a cup of tea or coffee...or a glass of port or sherry...snuggle up and enjoy...