Apple Cake

Who can beat the crunch of a crisp, sweet apple on a Fall day? I know I can't. My eldest daughter decided to make good use of the abundance of apples to make an Apple Cake. She has progressed in her baking to the point that she now can pick a recipe and make it all herself with only a question or two for me. This recipe is one she picked out of her Usbourne Cooking School cookbook. It had just the right amount of apple and spice together. It's great by itself or with a big scoop of ice cream. Well done, sweetheart!

Apple Cake

1 1/3 cup flour (can use wheat)

1 cup sugar

1 tsp. baking powder

3 eggs

3/4 cup soft margarine

1 rounded tsp. ground cinnamon

2 oz. chopped nuts

1 cooking apple, approx. 8 oz.

brown sugar for sprinkling on top

Grease and flour an 8 inch round pan. Preheat oven to 325 degrees.

Sift flour into a large bowl. Add sugar and baking powder. Add eggs to flour mixture then add margarine, cinnamon, and half the nuts. Use a wooden spoon to mix everything together well. Spoon into the pan and smooth top.

Peel apple and cut into thin wedges. Lay slices in a circle on top, overlapping if needed. Sprinkle the apples with remaining nuts and brown sugar, as desired.

Bake for 1 hour or until cake springs back if touched. Cool then serve.

"Anyone can count the seeds in an apple, but only God can count the number of apples in a seed."
-Robert H. Schuller