Steve and Jeff's favourite apple cake

After many an apple crisp, crumble and pie have been baked for sake of using up the apples in my crisper, I decided to search my recipe books for something new to create with these tasty pieces of fruit.
Behold...the APPLE CAKE!
I think this is probably the 5th or 6th time that I've made this cake since I was pregnant with my son, but they still ask for it!
*source Better Homes and Gardens New Cookbook: Limited Edition*

2 beaten eggs
3 cups all-purpose flour
2 tsp lemon peel
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp salt
1 cup sugar
1 cup packed brown sugar
1 cup cooking oil
1 tbsp vanilla
3 cups, chopped, peeled apples (I used Red Prince this time)
1 cup toasted pecans (optional)

Allow eggs to come to room temp (about 30 mins). Grease and lightly flour a 10 inch tube pan; set aside. In a med. bowl, stir together flour, lemon peel, baking powder, soda, cinnamon, allspice and salt. Set aside.

In a mixing bowl (I use Kitchy the KitchenAid mixer)combine sugars, oil, eggs and vanilla. Beat on medium speed for 2 mins. Add flour mixture and beat on low until just combined. Fold in apples and pecans (if adding). Spoon batter into cake pan.

Bake in 350 degree oven for 1 hr or until cake tester/knife/toothpick/icepick comes out clean. Cool on rack for 10 mins, then remove from pan.

They recommend sprinkling the cooled cake with sifted icing sugar, but as my husband and brother-in-law both NEED to have icing on any and all cupcakes and cakes, I ice it with either a buttercream or simple white icing while still slightly warm.

Enjoy! *picture to come once its out of the oven

Oh yeah...I've been busy...

So, I haven't been too swift with these blog updates lately...but I swear, I've been cooking. Trust me, my husband and son have not been starved to death!

My latest culinary interest has been Southern cooking...every time we watch the Food Network and they flash images of BBQ sauce ladened chicken, dark green...um, well, greens and fluffy yellow cornbread, we start salivating like a couple of Pavlov's dogs.
I think I'm going to try my hand a several Southern, or at the very least, Southern inspired, dishes over the coming weeks and months. *much to my husband's delight*

I have already started my quest by making my first batch of skillet baked cornbread and it was gooooood! I didn't even think I would like corn bread. I mean, I like corn...like bread, sure! But the two together? Why would one do that? The answer: cuz she sho' tastes good, y'all!

Here's the recipe I borrowed with a few alterations from the original
(*source Allrecipes.com)

Amusement Park Cornbread

2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened (you can use shortening as well)
1 teaspoon vanilla extract
2 eggs, room temperature
2 cups all-purpose flour
1 tablespoon baking powder
1 cup cornmeal
1 1/2 cups milk

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
Bake in preheated oven for 30 - 35 minutes, or until golden brown. Serve warm with your favourite BBQ or even as a dessert or breakfast.

Please note...I do not take great food photos...