My sweet friend, Joanna Lynch, is staying a few nights this week with Keith and I. She is in Memphis for work. She's stayed with us once before and I just love having her here. It works out perfectly to get to spend some quality time together. Tonight, she got here just as I was starting to bake a delicious fall cake. My mom first made this recipe over 5 years ago when I went off to college. My roommate, Whitney, and I ate the whole thing! So, I wanted to make it for Joanna and I to share . Now that Jo & Whit live together, I'll be sure to send some home with her :)
We were able to use (for the first time) an awesome wedding gift I received. Actually, no one got this for me, but I wanted it so bad that I bought it with a Williams-Sonoma gift card someone gave us. Anyway, it's an Apple Peeler-Corer-Slicer contraption that is amazing. I never knew it would be so much fun to use! It's a brilliant device. Before we knew it, we had 4 apples cranked out and ready to go in the cake. As you can see, kitchen devices are a simple pleasure for me. You have to try it for yourself, really. No, it's cool. I promise. Ok, maybe I'm a total looser....whatever.
Either way, it was a lot of fun spending time in the kitchen with Joanna tonight and I hope she knows how much I love her!!
So, here's the recipe since I know you're dying for it...
Fresh Apple Butterscotch Cake
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1 cup cooking oil
2 cups sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
2 1/2 cups all-purpose flour, sifted
3 cups diced baking apples
1 cup chopped pecans
1 6 oz. package butterscotch chips
Mix oil & sugar. Add eggs & vanilla. Beat well. Add all dry ingredients. Batter will be very stiff. Add apples & nuts. Pour into 9x13 inch greased and floured cake pan. Sprinkle butterscotch on top of batter. Bake 40-45 minutes at 350 degrees. Serve hot or warm. Add whipped cream topping (optional).
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1 responses. Leave a Comment!:
Aw I love you too Ken! I had so much fun working in the kitchen with you and the cake is so good!
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