This recipe came from a family friend. Ironically, it’s a German recipe via a Japanese-American family. You’d think maybe it could have come from my own German heritage instead of so circuitously. 😉
Anyway, I’m glad it made its way to our family because it is amazingly delicious. Peeling and slicing the apples takes some time, no joke there, but the cake doesn’t need frosting and once you’ve stuck it in the oven, your work is done until it’s ready to be served.
- 8-10 apples
- 5 Tablespoons sugar
- 2 teaspoons cinnamon
- 1 cup whole wheat flour
- 2 cups white flour
- 1 1/2 teaspoon baking powder
- 2 1/3 cups sugar (or just a little less)
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 4 eggs
- 1 Tablespoon vanilla
- 1/3 cup lemon juice
- 1 cup vegetable oil
- Peel and core the apples and slice them thinly.
- Combine the 5 Tablespoons sugar with the cinnamon and sprinkle over the apples, stirring to coat. Set aside
- Preheat oven to 350°.
- Combine the rest of ingredients and stir until well mixed.
- Spread the apples in the bottom of a greased 9×13″ baking dish.
- Pour the batter on top and spread it evenly over the apples. The batter will be pretty stiff and may be a little hard to spread out, but it’s possible.
- Bake at 350° about 1 1/2 hours, or until nicely browned on top and toothpick inserted into the center of the cake comes out clean (clean of dough, anyway, maybe not of apples).