Apple Cake Perfection

This apple cake recipe is the best goodie I’ve baked up in a while. Using fresh apples, this cake is super moist and perfect for an afternoon break.

Apple Cake Perfection


3/4 cup con oil

2 eggs

1 and 2/3 cup white sugar

1 teaspoon pure vanilla

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

3 cups apples that have been peeled and diced

Heat oven to 350°. Grease a 10×10 (inches) pan and line with parchment paper.

What do:

In an electic mixer or with a hand mixer, combine the oil and eggs. Then add in the sugar and vanilla.

In another bowl, sift together the flour, cinnamon, soda and salt. With the mixer on low, slowly add the flour mixture to the egg mixture. This batter is quite thick. Don’t worry. Next, fold in the diced apples. The apples will give the cake batter more moisture.

Pour the batter into your prepared pan and spread to the corners. Bake for about 45 minutes or until a wooden skewer inserted in the middle comes out clean. Cool and cut into 16 squares.

The top of this apple cake has a crunchy top. I used Honey Crisp apples and didn’t diced them finely. I like a little chunk in my apple cake. If you would like to add chopped walnuts, go for it.

Crunchy top and chunks of apples

Take a break Blessings from the Exile’s Kitchen.


Mixing It Up

I have a confession to make: I am a freak for mixing bowls. To say I have a collection is an understatement. The pic below is not all the bowls that I own. Many are still in storage. And even though I knew that I have many more bowls in storage, I came home with two more for mixing and the little set of custard cups last Tuesday.20170115_112953

I already had the large, white, swirl Fire King bowl. So, when I saw the little one I snatched it up. These are pretty enough to serve in, as well as mix up something delicious. The other white bowl has a snowflake garland around the top, made by Pyrex. Can’t you just see some red Jello salad in it, all giggly and happy?

The two sets of classic, graduated Pyrex bowls were kitchen staples in homes in my mother’s generation and her’s before her. The set on the right, I pieced together on many junking trips. The set on the right- three were my Aunt Lina’s and the pink was my Grandmother’s. I really just use the set that I put together and keep the others safe on a self.

Whenever I see old custard cups I buy them. Multipurpose, they are great for a quick half cup measure, to serve pudding or ice cream or bake custard in- duh!

Today I mixed up some old fashioned gingerbread, in my big go-to bowl: the big tan, red striped, stoneware bowl. A Christmas gift form my mother bought at William Sonoma, there use to 3 of them,  but the smallest got broken. (Sad face.)

Here is the recipe for Old Fashioned Gingerbread


2 cups all-purpose flour

1/3 cup white sugar

1 tsp salt

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1 1/2 ground ginger

1/2 tsp ground cloves

1/2 cup melted butter

1 cup molasses

1 egg

1/2 butter milk

1/4 cup boiling water

What to do:

Preheat oven to 350° and spray an 8″ by 8″ pan with vegetable spray.

In a large mixing bowl, sift together all dry ingredients.


Stir in melted butter, molasses, egg and butter milk. Then beat in the boiling water. Pour into your prepared pan and bake for 45 to 50 minutes.


While it’s baking, in a small bowl mix 1 cup confectioners sugar, 2 teaspoons yellow mustard, a splash of milk and a sprinkling of ground ginger. Why a mustard glaze, you are probably asking. My father loved gingerbread and would smear yellow mustard on  his square of spiced goodness. Don’t turn up your nose. Try it. Let me know what you think.


Last step: let it cool and then spread on the glaze. Cut like a snack cake and enjoy.

Blessings from the Exile’s Kitchen.