Drew, you always pick the same thing! Ever since we started our back-to-school dinners, you have picked either spaghetti with meatballs or meatball subs, garlic bread, cucumbers, and apple pie for dessert (sorry the food pictures from your dinner didn’t turn out so well). This year, I encouraged you to try a new dessert, and you reluctantly did so. You did ask, though, that I put the caramel walnut topping I usually put on your pie, on top of this new cake. Good thing you loved the cake! Now we have a new recipe that we both enjoy, but i have a suspicion that you’ll go back to pie next year. You are a creature of habit!
I started this tradition many years ago, so that you would have something special to look forward to after our summer was done, and I hope you always remember it. I love all of our little traditions and I love you so much.
Here is the recipe for the cake:
1 cup butter. softened
2 cups sugar
2 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
6 cups coarsely chopped Granny Smith or any other tart, firm apple
Preheat oven to 350. Butter a bundt pan. Combine butter and sugar in the bowl of an electric mixer. Beat on low speed until creamy. Add eggs one at a time and continue to blend. Slowly add flour, baking powder, baking soda, and cinnamon. Mix well. Add apples and mix with a spoon. Pour into the bundt pan and bake for about 60 minutes until a knife inserted in the center comes out clean. Let cool completely before removing from pan. Sprinkle with powdered sugar if desired.
(This recipe is from Carmel Carrano; I found it in the Sunday paper insert)