Don’t let the 2 cups of sugar scare you! This cake is unusual and rich and full of fall flavor. A friend brought it to dinner last Sunday evening; I gobbled the one leftover piece on Monday night. She wanted to re-bake it on Tuesday (to get it right), so I tasted it again. Three days and I was addicted. I baked the recipe on Wednesday, and had it for lunch on Thursday.
Fresh Apple Cake
1 cup vegetable oil
2 cups sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
3 cups peeled, diced apples
1 cup pecans or walnuts, chopped
1/2 cup flaked coconut
1 12oz package butterscotch morsels
1. Preheat oven to 350 degrees.
2. Combine oil, sugar, eggs, and dry ingredients. Beat until smooth. Add vanilla.
3. Fold in apples, nuts, and coconut.
4. Pour into a greased tube pan. Sprinkle morsels over the top.
5. Bake for 55 minutes.
My friend Amy and I made cupcakes this weekend for her friend’s birthday. The ‘theme’ was pirates, which inspired two kinds of cupcakes: pirates and treasure. The pirates were decorated with buttercream frosting, bandanas, eyepatches, and chocolate sprinkle beards. The treasure cupcakes were chocolate cake with a reeses or rolo baked inside, fudge frosting, and gold flakes on top.
His 40th birthday party was held at the WineCabin on Snowmass mountain, meaning that everything needed to be brought up at 7:30am on a snowmobile…..the finished cupcakes looked like a shipwreck upon their arrived, but they did the trick: turned everyone’s teeth black!
Thank Goodness for guests! I live in a resort with fabulous restaurants, however nine times out of ten if I’m eating out, it is for friendship. Recently, my sister visited for the first time since I landed in Aspen eleven years ago. Here’s a gallery of some of the fantastic food from that weekend: