I haven’t been home but two days in the past three weeks and had some old CSA apples to use up, as well as numerous unidentifiable containers filled with food {I think} lurking in the back of my fridge. Ugh.

I feel guilty for not eating my CSA apples sooner.

This is a recipe I slightly adapted from my Aunt Lynnette and her friend Melly. They normally made it in a 9 in x13 in pan and topped it with butterscotch chips. I made mine in a Bundt pan, because I think any cake is prettier in this pan. I also reduced the sugar, added whole-wheat flour, increased the eggs, and replaced the butterscotch chips with a light glaze.

Mattie Lee’s Apple Cake

Ingredients

• 1 cup of sugar
• 1/2 cup brown sugar
• 4 eggs
• 1 cup of oil
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 cup whole-wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 4 cups sliced {or diced} apples
• glaze {optional}

Directions

1. Preheat oven to 350 degrees. Grease a Bundt pan or 9 inx13 in pan. Set aside.

2. Combine sugars, eggs, oil and vanilla in a large bowl with a wooden spoon. Batter should be smooth and creamy.

3. Sift together flours, baking powder, baking soda, cinnamon, and salt. Add to wet ingredients and mix with wooden spoon until combined. Batter will be very thick. Add chopped apples and combine. The juice from the apple will make the batter less thick.

4. Spread into pan. Bake for 50-60 minutes or until center is set. I usually test mine with a toothpick. Let cool 10 minutes, then invert onto a cake stand. I made a quick glaze out of powdered sugar, water, and vanilla extract {literally, just eyeballed it} and drizzled it over the cake.