From the Maine Bicentennial Community Cookbook, recipe submitted by Julie Greene of Falmouth, Cumberland County
As the leaves start to turn, and the fruit ripens in our small orchard, we’ve been baking up some of the wonderful apple recipes submitted for our latest book, the Maine Bicentennial Community Cookbook: John Bunker’s Apple Sauce, Mrs. Gross’s Apple Pudding, and Westport Island Upside Down Apple Pie have all been early treats. This dairy-free cake from Julie Greene in Falmouth is quick to come together, and makes a great afternoon snack and lunchbox dessert. Bon apple-tite!
“This is from a dear friend of my grandmother, who was heartbroken when my sister and I moved from Missouri to Maine. It always made her happy to know that our family traditions were being carried on, even after we had moved far away. Growing up in Missouri, we picked Jonathan apples and shared “funnel cakes” at the farm stand. Here in Maine, we pick Mackintosh apples and eat cider donuts as a treat. No matter where you pick your apples, we know you’ll love this recipe! As a ‘Missouri Compromise,’ we added black walnuts from our home state, but the cake is just as tasty without nuts.” –Julie Greene
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2 large eggs
2 cups sugar
1 1/4 cups canola oil
3 cups raw, peeled, chopped apples
1/2 cup Hammons black walnuts (optional)
Grease and flour a bundt pan. Preheat oven to 350 degrees.
Mix dry ingredients together in a large bowl and set aside. In a separate bowl, beat eggs and add sugar, vanilla, and oil. Add dry ingredients to the egg mixture (note, dough will be stiff).
Add apples, which will moisten the mixture, and optional black walnuts. Bake 45-60 minutes. Let cool in pan 10 minutes before inverting onto a serving plate.