Nothing compares to the smell of fresh baked goods coming from the kitchen during the holidays. I remember my mom & dad spending hours preparing for Thanksgiving & Christmas meals. The most vivid memories are Mom’s homemade chocolate chip cookies & Dad’s roasted peanuts. It is amazing how smells or words bring back precious memories!
3 Cups All Purpose Flour (1 1/2 cup Tom Sawyer Gluten Free Flour & 1 1/2 cup Pamela’s Gluten Free Baking Mix. Combining these helps the texture and keeps the dish from being so heavy.)
2 Cups Sugar (I love to use Coconut Sugar)
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. ground cinnamon
2 eggs, lightly beaten
1 1/4 cups canola or cooking oil (I love fractionated coconut oil)
3 Medium Sized Granny Smith Apples (I’ve used what ever apple variety I had on hand at the moment & the cake has turned out great each time.)
1 Cup chopped pecans
2 tsp. vanilla
Preheat oven 350
Grease a 13*9*2 baking pan
Mix dry ingredients well.
Make a well in the center of the dry mix and set aside.
In a separate bowl, combine the eggs, oil and vanilla. Once well combined, add in the apples and nuts to this flour mixture.
Stir until moist; the batter will be thick.
Spread onto the baking pan.
Bake for 50-55 minutes or until completely cooked.
This is great with cream cheese icing on top. However, I have served it as a sweet bread for a light breakfast. This is usually a hit during family dinners.