Apple Nubby Cake

I'm not sure if you have noticed, but I like apples and baking apples into desserts. I also have a lot of frozen apples that need to be baked, so this works out. Soon it will be strawberry season and that will give me a break from the apple recipes. Anyhow, this is yet another apple cake recipe. I have no idea why it is called "Apple Nubby Cake", but it is an apple cake regardless of what “nubby” refers to.

I had to alter this recipe a bit during my baking venture, but you don't have to. I left out the nutmeg and added a bit more cinnamon. The people I feed my baked goods to don't like nutmeg, but since they like cinnamon it is an easy problem to solve. I also didn't leave skins on the apples since they were peeled before they were frozen several months ago. If you like nuts, you can probably add nuts to this cake without a problem. The resulting cake is soft with a bit of a crunchy crust. It reminds me of a dump cake.

Apple Nubby Cake (Printer-friendly PDF Recipe)

2 T shortening

1 C sugar

1/2 t nutmeg

1/2 t cinnamon

1/2 t salt

1 t baking soda

1/2 t baking powder

1 egg, well beaten

1 t vanilla

1 C flour, sifted once

2 C diced unpeeled apples

All of the mixing can be done in a medium sized mixing bowl with a fork. First, mix together the shortening and sugar until well blended and no chunks of shortening remain.

Add the nutmeg, cinnamon, salt, baking soda, and baking powder. Stir it all together.

In a cup, lightly beat together the egg and vanilla. Pour this into the dry ingredients and blend.

Add the sifted flour. I just put a cup of flour into my sifter and sifted it directly into the bowl. Again, mix it all up.

Now you can add the apples (and nuts, if you wish). Mix. The ingredients will seem dry and, if you are like me, you will worry that the recipe will fail. It will not. The apples release juice as they cook which is absorbed by the dry ingredients.

Smush the combined mess into a greased and floured pan. I used an 8x8 inch pan. Bake this at 350 degrees Fahrenheit for 40ish minutes. It is kind of hard to stab it with a toothpick to test the doneness because the apples are always kind of gooey.

After removal from the oven, let the cake cool for 10 minutes. Remove the cake from the pan and cool some more. Serve warm or cold. The recipe claims it can be frozen for a few months after baking.

Enjoy!