Jan Norris: Food and Florida

Food, Restaurants, Recipes and Pre-Disney Florida

Jan Norris: Food and Florida header image 1

Fall Perfection: Indiana Apple Cake

October 6th, 2008 · 3 Comments

Apples, pumpkins, cinnamon and spices — all get the cook in the fall spirit. Here’s a terrific cake, from a great gal, Gigi Goodwin (sorely missed – she passed away a few years back) who was in The Post’s backshop for years.
She generously shared the recipe, and I’ve made it every year around this time, and have it with a glass of port after a meal – and always toast Gigi!
When she brought it to me, Gigi said, “It gets better as it sits.” Make it the night before serving, or it will never get that chance!
Also, keep remainder in fridge if you’re storing for extended period.
Indiana Apple Cake

  • 2 cups dark or light brown sugar
    2 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon cloves
    1 teaspoon vanilla
    1/2 cup vegetable oil
    2 eggs, beaten
    4 cups coarsely chopped apples — do not peel
    1/2 cup walnuts

    In large bowl, mix all dry ingredients together; add vanilla, oil and
    eggs. Batter will be stiff.
    Add apples and nuts– mix and mash together until combined.
    Dump into greased and floured tube cake pan and spread evenly. (Jan’s
    hint: I used a thick coating of cinnamon-sugar instead of flour when greasing this pan.)
    Bake in a preheated 350 oven, 1 hour. Let cool slightly on cake rack, then
    turn out.
    Serving suggestions: Though it is rich enough to need no other toppings,
    cinnamon ice cream, caramel sauce, or a brandy sauce can be served with the cake.

Tags: Recipes: What's Cooking!

3 responses so far ↓

  • 1 Ben // Oct 6, 2008 at 8:19 pm

    I’ll toast Gigi too… her recipe sounds wonderful… and perfect for fall.

    The cinammon-sugar coating instead of flour makes me laugh. The health conscience will surely yelp with this hint! However, my family and I love it!

  • 2 Ben // Oct 6, 2008 at 8:20 pm

    Does the skin on the apple soften to the point of being able to easily eat?

  • 3 Jan Norris // Oct 9, 2008 at 9:52 am

    These apples are fairly fine, so the skin’s negligible. It does soften, yes. You can peel it, but the apples will sink to the bottom of the cake if so; the skins help keep them suspended in the batter.

Leave a Comment