Can we just pretend for a little bit, that I didn’t take a massive break from this space for the last chunk of summer? Because fall feels like it’s here and I just want to talk about apple cake. I still have plans to rewind and catch up on the last weeks of summer with all of you. So many changes around here that I just needed some time to get my bearings. I’ll be honest, this summer was a tough one–packed so full and leaving me feeling like I couldn’t catch my breath as we plummeted from one thing to the next until I found myself staring at the last days before the ring of the school bell.
But as my husband (and Wendell Berry) says, we’ll soon find our rhythm. And I’m starting to see that happen.
In the meantime, this weekend was good to me and my family. Yes, there were double soccer games on Saturday. But there was also rain, and long afternoons in the kitchen. And used books sales. And lazing about on the couch. And luxurious sleeping in.
And apple bread.
If you’ve been reading my blog for awhile, you know that if I’m making this, then fall is most definitely in full swing. So I like to think of this apple bread as a precursor to fall. It means fall is in the air. It means cool nights–that just might require the down comforter, if you’re lucky.
This recipe couldn’t be simpler. At the top of my recipe card it naively says that this is a recipe for “Apple Bread“. But really, this is definitely a cake. A very, very good cake with a crispy, flaky top with moist (I hate that word), soft, apple-cinnamon-y insides. If you have apples, I’m confident you’ll have everything else you need to make this recipe in your pantry. And bonus–it makes two loaves–one to eat, one to share. My favorite kind of recipe.
So hello. How are you? I miss this place. Make some apple bread, will you?
Apple Bread (eats more like cake)
- 1 1/4 cups vegetable oil
- 2 cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 3 cups flour
- 1/2 cup chopped pecans (optional)
- 3 cups chopped, peeled apples
Combine oil, sugar, eggs, vanilla, and mix well. Sift dry ingredients and add to wet ingredients. Fold in apples and nuts. Pour into two greased + floured (or parchment-lined) 9×5 loaf pans. Take for 60 minutes at 350 degrees. Turn off oven and leave for an additional 5 minutes or until loaves test done.