Apple, Pumpkin, Zucchini, Banana, Pear... Everything Cake!

Apple, Pumpkin, Zucchini, Banana, Pear... Everything Cake!

I love all the different types of cakes that come along with the Fall season. This Apple Cake recipe (the idea borrowed from a church recipe book by the members at my Grandma’s Church, Forest Grove Baptist Church in Alachua, FL submitted by Kimberly Bohannon on page 57), is one I’ve made a few changes and notes to based on my experiences with it. You can call it bread or you can call it a cake, but my Grandma always said if it had more than one cup of sugar it was cake not bread.

The best part about this recipe is that you can use it with apples, pears, bananas, pumpkin, or zucchini, you just have to adjust the cooking time. Pumpkin always takes the longest. I will also adjust the spice mix to compliment the fruit or veggie I am using. For example the pumpkin, I replaced the cloves with ginger and add extra cinnamon to replace the allspice.

Whatever cake you decide to make this one shot recipe will turn out good with them all. The recipe below is specifically for Apple Cake. Let us know how your turned out and please share any tips you come up with. Enjoy!

SHIRLEY'S APPLE CAKE

INGREDIENTS

3 cups all purpose flower

1 tsp baking soda

½ tsp salt

½ tsp ground cinnamon

½ tsp ground allspice

½ tsp ground nutmeg

½ tsp ground cloves

2 cups sugar

1 cup vegetable oil (sometimes I cut this in half, it can be a bit greasy, depends on my mood, I did for the pumpkin cake because it is already so wet)

2 eggs

2 tbsp vanilla extract (RFRK uses Nielsen-Massey's Madagascar Bourbon Pure Vanilla Extract)

3 cups peeled, diced cooking apples (or pears, bananas, pumpkin, or zucchini)

1 c. pecans, chopped (optional)

DIRECTIONS

Combine first 7 ingredients: set aside. 

Combine sugar, oil, eggs and vanilla in a large bowl; mix well. Add flower mixture stirring well (will be very stiff and powdery).

Stir in apples and pecans and as you stir it the mixture will pull moisture from the fruit and the batter will start to get gooey but will still be stiff, this is normal.

Spoon batter into a greased and floured 10” bundt pan or two loaf pans.  Bake at 325 degrees for 1 ½ hours or until a wooden pick inserted in center comes out clean (yes it really takes that long, otherwise you cut into it and the center will be raw). 

Cool cake in pan 10 minutes and then remove from pan and cool completely. Store in an airtight container (I always store in the fridge because if left out for a few days the fruit in the bread can start to turn).

by Christi Brown (*Christi Brown owns Violets in Bloom Florist in Melbourne, FL)

Pumpkin Cake