Thursday, October 6, 2011

Xavier Street Apple Cake

When I was a little girl, living on Xavier Street in a Denver suburb, my mom and the gentleman next door would swap recipes. I'm not sure what Mom shared with Uncle Ed (all adults in my orbit were either Mr./Mrs. or Uncle/Aunt. No first names EVER)
But Uncle Ed shared one wonderful cabbage & hamburger stuffed dough recipe, and one
Apple Donuts.
Not sure why they are called donuts, because they are made in muffin tins.
But they are fabulous. And a bit of work and mess.
Sadly, the younger generation (me) has gotten all lazy and slothful.
So I throw the whole mess in a cake pan.
It still tastes fabulous.
Sloth sometimes brings its own rewards.
A pastry blender is a sluggard's best friend. I no longer have giant gobs of un-mashed ingredients

Although not a vegan, I prefer to get meat, dairy etc. from animals treated humanely. These chickens have it so good, some have been around since the Cold War.

The secret to wiping out all positive health benefits from the apples? Poke holes in the cake so the butter can seep its way through every single gram.
I did mix my cinnamon and sugar better. Honestly.

Notice the redundancy? Apple cake on apple plate?

Xavier Street Apple Cake
Sift together 
3 c. flour.
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. nutmeg.
1 c. sugar
Cut in till fine
2/3 c. shortening
Mix together
2 eggs lightly beaten
1/2 c. milk
1 cup grated raw apples
Add to dry ingredients all at once, mix quickly and thoroughly

Bake in greased 9x13 pan at 350 degrees 22-27 minutes
Poke holes in hot cake.
Melt 3/4 c. butter and pour over hot cake.
Immediately sprinkle with mix of 1/2 c. sugar and 1 1/4 tsp. cinnamon


Lori Lipsky said...

Yum! Looks great, Prude. Do loyal readers get a piece?

I loved the post and the photos.

Robin J. Steinweg said...

Mm, mm boy! Thanks for the recipe, Prude!