Heritage Apple Cake

It is much to early for me to be thinking about fall and apple pie, but I have had an abundance of apples sitting in my fruit bowl this summer. I am used to taking one to school nearly every day for breakfast or lunch, and since my summer schedule seems to depart greatly from my school year schedule, the apples have stacked up.

One of my mom's recipes - and a favorite of mine to eat -is Heritage Apple Cake. This tastes more like what I would call a quick bread, but as a child I really felt like this was a cake and it was often served with a scoop of icecream or a spoonful of whipped cream. A few weeks ago I made this for my own family. Right now it is something my husband and I eat and one of our children might take a bite or two.

Heritage Apple Cake

2 c. sugar

1 c. oil

2 eggs; well beaten

4 c. chopped fresh apples

Combine and let stand 20 minutes

2 1/2 c. flour

1 t. salt

2 t. baking soda

1 t. cinnamon

1 t. vanilla

1/2 c. chopped nuts (optional)

Add to first ingredients. Stir together. Bake in a floured and buttered Bundt pan at 350 degrees for 60-70 minutes. When cool, remove from pan and dust with powdered sugar.

I've read other posts from Beth Fish Reads' weekend cooking meme, but this is my first time participating. There are tons of other great cooking posts, and I have jotted down several things I want to try. I wish I had a picture of Heritage Apple Cake to share, but my camera seems to be having problems today and I am sure that by the time I get it fixed the cake will be long gone.