Aunt Mary’s Apple Cake

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Torta di Mele di Zia Mariolla

Apple Cake

This is one of the recipes I brought home with me following my last visit with Zia but its path to this blog is nowhere near as direct as that statement makes it sound.

While having coffee with Zia, I mentioned that I baked a wonderful apple cake two years ago but have since lost the recipe. Try as I might, I can neither find nor duplicate that cake. My story reminded Zia of a slice of cake she was once served at her Daughter-in-Law’s home. She complimented my Cousin and asked for the recipe. Surprisingly, the recipe came from the other side of my family, my beautiful Zia Mariolla, who’s married to my Dad’s youngest Brother, Zio Leo. I’ve no idea how the recipe got to my Cousin’s cookbook but, lucky for us, it found its way into mine.

Perhaps what I like most about this cake is that it isn’t overly sweet and, in that regard, its lack of icing is a big plus. If you or your guests prefer a dessert that’s not too sweet, than serve them a piece of Zia’s cake just as she intended, with a dusting of powdered sugar on top. If, however, someone at the table would prefer something a bit more sweet, then have I got the thing for you, a salted caramel sauce. Within this post, I’ve included the recipe for the sauce  and you’ll find it the perfect accompaniment for Zia’s cake. See? With or without the sauce, you really can have your cake and eat it, too.

Now, as for the recipe itself, the original doesn’t specify the kind of apples, raisins, nor nuts to be used. Having just visited the Honey Man in Michigan, I had fresh Cortland apples and black walnuts at my disposal. I used golden raisins simply because I had them on-hand. That’s it. The rest of the ingredients are quite common and you should have little trouble preparing this cake.

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On the road again …

I’m leaving for this year’s last visit with Zia. The Kitchens will be closed while I’m gone and will be re-opened on Wednesday, November 20th.

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Apple Cake -2

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Aunt Mary’s Apple Cake Recipe

Ingredients

Apple Cake

  • 1-3/4 c sugar
  • 3/4 c oil
  • 3 eggs
  • 1/2 tsp salt
  • 2 cup AP flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 4 or 5 Cortland apples, peeled, cored, sliced thin
  • 1 cup chopped black walnuts, divided — any nuts may be substituted
  • 1 cup golden raisins (pre-soak in warm water for 30 minutes)
  • confectioners sugar (optional)
  • salted caramel sauce for serving (optional)

Salted Caramel Sauce

  • 1 cup sugar
  • 6 tbsp butter, cubed
  • 1/2 cup heavy cream, room temperature
  • 2 tsp kosher salt (see Notes)

Directions

To prepare the cake

  1. Pre-heat oven to 350˚ F (175˚ C).
  2. Place all ingredients — except apples, raisins, and nuts — in a large mixing bowl. Beat with a spoon until well-blended. Batter will be stiff.
  3. Add apples, raisins, and half the nuts to the bowl and stir till evenly distributed.
  4. Pour batter into a well-greased 9 X 13″ baking dish. Sprinkle the top with the remaining nuts.
  5. Bake in pre-heated 350˚ oven for 45 minutes. A toothpick inserted into center should be clean upon removal.
  6. Allow to cool before dusting with confectioners (powdered) sugar and serving.

To prepare the salted caramel sauce

  1. Pour the sugar into a medium sauce pan (see Notes) over med-high heat.
  2. Stir the sugar as it begins to melt and continue to do so until it begins to boil. Stop stirring the moment it begins to boil. (see Notes)
  3. Once boiling, look for it to change to an amber color. If necessary, swirl liquid in the pan but do not stir.
  4. Once the sugar has turned amber in color, reduce heat to medium, add the butter and whisk vigorously until melted and fully blended.
  5. Remove from heat, gradually add the cream, whisking all the while. Once blended, add the salt and continue to whisk until fully mixed.
  6. Set aside to cool for a few minutes before pouring into a sealable container for storage in the fridge, where it will keep for a couple of weeks.
  7. Warm before serving with your favorite dessert.

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Apple Cake Preview

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Notes

The recipe will prepare salted caramel sauce. If you’re not a fan of salted caramel, reduce the amount of salt used, but do not eliminate all of it. A bit of salt is usually recommended with sweet preparations. I’d suggest using 1/8 or 1/4 tsp instead of the amount listed in the recipe.

Be sure to use a large enough saucepan. The sugar will boil and could boil over if your pan is too small.

You may stir the sugar as it melts but must stop stirring the moment it begins to boil. Failure to do so may result in sugar crystals ruining the texture of the finished sauce. Once almost all the sugar is melted, it’s best to put away the spoon and swirl the pan’s contents until all is melted, boiling, and begins to turn amber-colored.

Do not, I repeat DO NOT catch a dropped spoon that was used to stir the melting sugar. I can tell you from personal experience that the momentary joy you may feel for actually catching something with your left hand will be obliterated by the searing pain that only sugar burns can deliver.

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It’s déjà vu all over again …

Lumache ShellsLast Saturday, All Souls’ Day was observed in a number of Christian churches. In Marche, where the Bartolini are from, it’s traditional to serve snails, lumache, on that day. Although my family never observed that custom, we did, on very rare occasions, prepare and serve lumache. If you’re interested in learning how it’s done, just click HERE. 

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Coming soon to a monitor near you …

Green Tomato Relish 3

Green Tomato Relish

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143 thoughts on “Aunt Mary’s Apple Cake”

  1. John, a recipe with so much history HAS to taste brilliant! I love that you’ve added your own touches to it – evolving it, as it were. That last photo with your caramel sauce is mouthwatering! Have a fabulous visit with your Zia – please give her my best wishes, and let her know your family gizzard risotto made it all the way across the world to our dinner table! And it was delicious! 🙂

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    • Thank you, Celia. I was really pleased to get this cake’s recipe — almost as much as I enjoyed eating it. 🙂
      Zia knows who you are and remembers Mrs. M. She and I shared a laugh when I told her about your making “gizzoto”. I don’t think she’ll ever forget that. 🙂

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  6. John, what impresses me the most about you is not all your wonderfully, authentic family recipes, but how you care about your family and especially Zia. Coming from an Eastern family, those family bonds are ingrained in us. It’s so nice to see you spend time with your aunt. Tell her I said hello, even though she doesn’t know me, I know her from you.
    As for this cake, absolutely delicious. I love the simplicity of it and especially the fact it has no icing! Though I’m quite partial to salted caramel sauce.
    Have a wonderful trip John!

    Nazneen

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    • Thank you so much, Nazneen, for leaving such a lovely comment. Zia may not know you yet but she will soon enough, once I show her this comment.
      I think icing would ruin this cake, to be honest. It really is quite good with just a bit of powdered sugar. For a celebratory dinner, though, the salted caramel does add a bit of flash. 🙂

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  9. Loved the story of how the recipe joined the pages of the Bartolini clan cookbook! This is a perfect recipe for me – apples and fruit and not too sweet. Mind you, I think I’d also go for the salted caramel sauce because it would be rude not to after you’d gone to all that trouble and suffered third degree burns (ouch!) for us 😦 Hope the hand is on the mend…Safe travels, Big Man and I are also off tomorrow for a few days to celebrate our anniversary 🙂

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    • Thanks, Tanya. I thought the same thing when I read the recipe. Perfect — and it didn’t disappoint. Well, the burns weren’t too pleasant but, other than that …
      My and is all healed now, thanks, and so is my ego. How dumb was that? I’ll be leaving in a couple hours, too. I hope you both have a wonderful get-way and a very memorable anniversary. See you in 2 weeks.

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  10. Synchronicity, John, or even serendipity if I knew what either of the words meant. I have a pile of apples and 3 eggs in a cup ( they broke on the way home from shopping) which all says to me that I’m going to be tasting this cake tonight. Salted caramel is our local flavour as so much sea salt is produced here.

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    • Wish I could help with the definitions, Roger, but I’m too tired to google. I’ll be leaving in a couple hours and should be in bed right now. I hope you made the cake and enjoy it as much as we do. If I get bored, I may make another while I’m with Zia. 🙂

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  12. This cake looks moist and wonderful! I love not too sweet cakes/desserts – although some proper sweetness every now and then can hit the spot! – so I will have to try this. Maybe alternate with/without sauce. Hope you have a lovely trip!

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    • Thank you and the cake is just as you described. The beauty of the sauce, instead of frosting, is that you can have the cake with sauce one serving and without the next. Perfect!

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  13. Oh gosh, how amazing does that cake look all drizzled with the salted caramel sauce! I look forward to trying this one out John. Safe travels up to Zia’s and be sure to check the dining table for fruit on your way out! 😉

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  14. This looks simply scrumptious… I want a piece! I might have to do something about that soon 😉 Enjoy your trip to visit with Zia. And I’ll be looking forward to hearing some new stories from her.

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  15. Not too sweet sounds perfect to me. What brand oil did you use?
    I think this would be nice for Thanksgiving along with the pumpkin pie. I tweeted,FBed and emailed this one as I know some good bakers, John.

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  18. wonderful story of the recipe and the cake looks delicious. Funny I also made apple cake at the weekend (post coming in a couple of weeks) but it’s a completely different one. Will try yours next time…

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  19. Wait – there are people out there who DON’T like Salted Caramel? Who are these heathens? Where are they? A good salted caramel is last-meal worthy stuff!
    Everyone who cooks has done that with the spoon…or a knife…or the handle of a cast-iron pan that’s just come out of a 500 degree oven…you don’t do it again, though. usually. Heal fast, and give Zia my love!

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  21. Hi John! now your speaking my language…wow that looks really nice…different than the traditional Jewish apple cake….are you going to the American Baking Show next week in Chicago… http://americasbakingandsweetsshow.com/whats-at-the-show…I wanted to go so bad, I was even chosen to be a volunteer assistant for the show, but between air and a room it was too much for a few days…I am going to Cookie Con in SLC in March, so I have to save up for that…

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    • Apples, raisins, nuts , not too sweet … this sounds like such a homey and comforting cake, John. Just the thing with a cup of coffee or tea and a good chat. I’m so glad you found this family recipe! Enjoy your visit with Zia and give her my best wishes!

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    • As you’ve probably guessed by now, Maria, I was out of town for the event. I would have loved to attend but this was my last chance to visit Zia before the weather makes traveling with a dog & parrot impossible. As it was, I delayed the start of a minor construction project for a week. If it is here again next year — I don’t know if it is a permanent or “traveling” show — I’ll make a point of attending.

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  26. I will have a big slice dusted with powdered sugar, please. Because it is not too sweet, has eggs, fruits and nuts am having it for breakfast with my hot cup of coffee, no guilt here.
    Thanks Zia for the recipe, sending best wishes. Have a safe and pleasant trip and a great visit.

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  28. John, that last photo with the salted caramel sauce is AMAZING! I can almost taste it…. I’ve been flirting with the idea of making salted caramel sauce forever, at some point my life will be a little less frantic and I’ll get to some more elaborate cooking. I haven’t baked anything in ages!

    Have a wonderful time on your trip with Zia, and we’ll be here waiting… take photos, lots of photos, I want to see her with an apron and that beautiful smile doing some nice cooking with you!

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  31. I LOVE torta di mele … In fact I may need to make some tonight. The photo at the top of this post was basically enough to convince me to follow your blog, but you have other great content too. Thanks (to your Zia too) for the recipe.

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  33. I made this with gluten free flour and 1/2 teaspoon of xanthum gum instead of all purpose flour to make a gluten free cake for Rhonda and it worked beautifully, so much so that no one knew it was GF.  Mark, Rh’s hubby is now GF also so the need for excellent GF recipes is growing.

    That cousin 

    >________________________________ > From: from the Bartolini kitchens >To: grimleafer@yahoo.com >Sent: Wednesday, November 6, 2013 1:27 AM >Subject: [New post] Aunt Mary’s Apple Cake > > > > WordPress.com >ChgoJohn posted: “Torta di Mele di Zia Mariolla This is one of the recipes I brought home with me following my last visit with Zia but its path to this blog is nowhere near as direct as that statement makes it sound. While having coffee with Zia, I mentioned that” >

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  35. Wow John….you have my Aunt Mary’s recipe!!! I just pulled it out to compare and it’s all there!!! Except no raisins are in her recipe and she used a 11 x 17 inch pan. Gee….now what do I post? 🙂 It feels good to see this John and feel so “family connected” to yours. Enjoy your visit with Zia!!

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  37. Salted caramel sauce goes on everything! Which is why I can’t have it around, it’s too temping. I don’t even think I would need the cake, just a spoon. 😉 Now, black walnuts … from what I can tell, they are a love ’em or hate ’em kind of thing and I LOVE them. Black walnut ice cream has got to be right up there on the all-time favorites list. One Christmas I used black walnuts in my Russian Tea cakes, which delighted me to no end, but was not something everyone else enjoyed. Perfect for this cake with the apples, just perfect.

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  41. ‘Tis the season for apple cake! I have had some wonderful versions of it over the last couple of weeks, including one this weekend made from the Honeycrisp apples in our backyard (no sauce — in fact we were so full after dinner we had it as a brunch “coffee cake” Sunday morning! And then another version with a caramel sauce at book club on Monday night!

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  42. Me again…. congrats on the caramel sauce my friend! And your suggestion to NOT touch the spoon if there’s HOT, HOT, HOT caramel sauce on it came too late for this ‘ding dong’. I had a lovely little burn on my finger which later peeled….

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  43. John, you’re bad, very very bad. Thank you very very much! : ) We have an apple cake around here that we really really like too. We’ll try Aunt Mary’s next! (I mean really, salted caramel sauce, apples and black walnuts on the same fork!)

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  46. I usually make an apple cake for the Jewish New Year which is in September. It is very similar to this one. And though it is meant for dessert I often have a big piece for breakfast. This sounds like I need one now. And as for the caramel sauce-well, I have to admit to taking a spoon, opening the fridge, then opening the jar, and dipping right in. Why waste it on cake?! Both look so yummy and that caramel sauce makes me think gifts. Hope you are bringing some to your Zia. Have a great visit, John!

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  47. Terrific cake! Not too sweet it usually (not always!) a good thing. I’ve shared the experience of catching one of those hot spoons. Not one I ever want to repeat! Have a great trip. We’ll be waiting for you (hungry!) when you return.

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  49. What a coincidence, I just made that apple cake I made at the cottage a month or so ago AND I made a very easy caramel sauce (in the microwave, and it NEVER fails!). I am going to have to recreate the sauce and blog about it, it’s really such a lovely sauce. Have beautiful time with Zia and enjoy everything you make together; it’s really so lovely of you to visit her so frequently.

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  52. Lovely story John. I suspect I would plan to have it as you suggest, without sauce. However, at the point of ordering, my resolve would crumble and I would have to have that delicious looking alternative.
    Travel safely,
    Conor

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  53. Ciao John! I love salted caramel sauce… 🙂 it’s very popular in France. Stay healthy, have a great time and friendly hugs, Mélanie
    – – –
    see you soon on the Moon! 🙂

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  54. Omg, another put-all-ingredients-in-the-bowl-and-mix kind of recipe. I love them because I tend to be lazy and I love to do things quickly. I don’t love overly sweet cakes too, so this is just perfect for me. It’s great that you provide an option with the salted caramel sauce. I would love that too. Thank you for sharing Aunt Mary’s apple cake. I wish you a happy visit with Zia and hope you come back with loads of recipes. My best wishes to dear Max. Thanks so much for always supporting myfavouritepastime.com. Your support is always appreciated! Best wishes and have a fabulous week!

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  57. My first thought was… apple cake yes, salted caramel yes… but not together… too much, but then I saw the photo and thought about it, and I can admit my first thought was… so so so wrong. A lovely simple recipe but gorgeous flavours. Another to put on my list to make… I’ve never made salted caramel, and I’ll take care… I get to them eventually.
    But, not the lumache, even though I’ve eaten restaurant prepared snails several times, I probably won’t again and would never consider preparing even conveniently canned ones, but your story of the escapee snails is hilarious. The stuff of family legends 🙂

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  58. Have a wonderful fortnight with your Zia before winter sets in! Find some more recipes for us too!! As you probably realize I was ‘into’ the snails before I read thru’ the cake recipe 🙂 ! Have not added tomatoes when I prep them: interesting! The cake does look moist and not too ‘sinful’, so that has to be tried also!!

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  59. You can please my whole family with this cake John. In fact, I think it will be this year’s contribution to the Thanksgiving meal because you know the Bartolini’s have to be a part of our holiday meals! In fact, I think I’ve just decided that your lasagna will be our Christmas Eve dinner this year. 🙂 Enjoy your visit with Zia. Please send her our love!

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  60. The apple cake looks so scrumptious, John. I wanted to lick my screen.Thanks so much for the recipe. I’m sure I’ll make one day when I’m feeling that we deserve a dessert. Have a great trip, and come back soon. 🙂

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  63. Wonderful cake recipe, John! I prefer a cake like this to sweet, icing cakes. You gave us a sneak preview last week so I ordered extra apples for my weekly produce box. I love raisins and nuts in my cake, too, so I’m really looking forward to making this on Saturday. Thank Zia for finding it for us. And have a wonderful visit. If you’re still home, be sure to check your table and make sure not to leave any packages behind! 🙂

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  64. Have a wonderful visit with Zia, I’m beginning to feel like I know her already. I’m wondering if I can adopt her as my Zia, since I have none left on this earth. Would she consider a Mexican nipote?
    This cake will be on my table extremely soon. And into my recipe file it goes faster than a speeding bullet.

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  67. I copied and printed this recipe before even coming to comment.
    I love that this recipe has so much history and cannot wait to make it and I love how versatile it is. I may use different apples and use pistachios (just because they are Pete’s favourite).
    Have a beautiful trip with Zia and give her a hug from me.
    🙂 Mandy xo

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  68. I am not a big cake-eater, but I love apple desserts and yours looks so good that it’s going into my saved blogs file. For caramel lovers who don’t like salt — like me — the salt in the butter is adequate for caramel. If you use unsalted butter, I would add the tiniest pinch of salt, nowhere near a quarter teaspoon,

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  71. This looks so good. I’ve never had caramel over apple cake. I am also reminded to stroll the local apple orchards with my husband this year. So many types of apples to choose from, but I’m sure I can find some apples for this cake.

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  73. What a beautiful cake and perfectly suited to those of us who don’t like our desserts too sweet. Though the salted caramel sauce looks wonderful, I’m certain that a dusting of confectioners sugar would be just perfect. Enjoy your visit!

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  74. Why do we instinctively go to catch something that’s going to give us a third-degree burn? I did that once with a hair straightener – I haven’t minded curly hair since! It seems there’s a lot of Zia’s and Zio’s in your family. I love the look of your apple cake and how it has walnuts and raisins in it. What a great Autumn recipe. And I love how it has a salted caramel sauce! I wouldn’t be reducing the salt any time soon. Enjoy your break with Zia, John xx

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  75. This looks amazing. I just love apple cake. I too prefer cakes without any frosting. The sweetness ruins the flavor of the cake. The salted caramel looks great too, I almost made some to go with my apple almond tart but opted for cinnamon whipped cream. Have a wonderful trip and bring back lots of stories and recipes.

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  77. Look at you, CJ, using the kinds of apples, raisins and nuts you had on hand. And it turned out great, didn’t it! Love, love, love the photo with the caramel sauce on the cake and running down the side of it onto the plate. I’ve been trying out apple recipes and this one is definitely next on my list.

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  78. Any recipe that starts with mama, grandma, or aunt’s always catches my interest. Last night I was going through some 60’s/70’s cookbooks looking for an apple cake recipe. I found one, but I sure like your Aunt Mary’s better. One of the major differences is that it has nuts which I love in a cake like this and then caramel sauce – that takes it over the top. 🙂 Thanks! I don’t your timing could have been more perfect.

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  79. I’ll have mine with the salted caramel sauce, please. Oh, and how I know what you mean about working with hot caramel. I almost took off the tip of one of my fingers a couple of weeks ago.

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  80. ’bout time! I’ve been waiting for this cake for AGES Mind you I’ve used up our apples which is a great excuse to go and support my local farmers market and but some more
    Seriously John it sounds a treat – and why did you go and add the idea of salted caramel into my teeny brain, why?! I’m addicted to the stuff !
    Happy travels

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  81. Oh John, that salted caramel sauce has my name all over it! What a great trend to come about… salted caramel! And that apple cake looks moist and yummy and so full of apples. I love that it’s Zia’s recipe… I feel like I know Zia! Have a wonderful stay with her in Michigan. Can’t wait to see what the two of you cook up together. Baci all Zia!

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  83. I also pinned this before commenting as I have been looking forward to the recipe for this awesome cake! I am charged with bringing Thanksgiving dessert to a friend’s house and may try this then, along with a pie. It’s just scrumptious looking, John! Have a lovely visit with Zia and I hope she is doing really well. Can’t wait to see what you two cook up together. 🙂

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  84. John, the cake looks and sounds SO delicious. What a great recipe! Would you believe I’ve never even had an apple cake before? I’ve just made my cinnamon pecan apple crisp, but other than that, I haven’t had apples in desserts. I really need to get to making a cake! I love all the caramel on top too….oh my goodness!

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  85. Aunt Mary is to be commended for this one & I’m glad that the recipe finally made its way to you and on your blog because it certainly looks delicious. I’m usually not fond of overly sweet things but that salted caramel sauce certainly sounds like something I’d love to try. I love the texture in this cake & black walnuts – oh I’m going to have to hunt some down since I haven’t had any since I was a kid.

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  86. Oh excellent! I’ve been looking forward to Aunt Mary’s apple cake recipe since you tantalizingly referred to it in your last post. It looks magnificent John. Pinned to try it later. I think I could drink that salted caramel sauce straight from the pan. Have a wonderful vacation with Zia.

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  87. Pingback: My first caramel sauce! | Shivaay Delights

  91. I’m sure that both versions are absolutely fabulous. I’ll take a slice without the sauce though, please! But perhaps that dusting of icing sugar would be good…

    I hope that your trip is going well.

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  92. What an absolutely gorgeous recipe.. I would have mine with the salted caramel sauce please, as I do have quite a sweet tooth:) How wonderful that you’ve found it, do you think it might have been the long lost recipe? I am now imagining you showing up at Zia’s door, greeting her with the cake! Have a wonderful, restful trip!!

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  95. Did i tell you I am making this this week, maybe for when Kristy come to visit on friday! we are going to sit down for a girly lunch! Hope you are eating well over there.. have fun, when you come home we will plan another visit for me to chicago! c

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  101. I’m not one who usually says this, but sometimes its nice to have a dessert that is straightforward and in no need for extras like frosting! Not that I can ever resist a caramel sauce though! Good thing you were able to get a hold of this recipe! It’s a keeper for sure! My mom would love this, I’ll have to make this for her.

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  104. John, what a great recipe for an apple cake! It sounds very yummy. Just like you, I particularly like the fact that it is not overly sweet – I would definitely go for a light dusting of powdered sugar. Thanks for sharing as usual! 🙂

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  105. Sorry about that burn! Ouch ouch ouch. Though the salted caramel sauce would at least be there to soothe. Have to laugh at your line about the possibility of someone not liking salted caramel sauce. Is there such a person? Can’t even imagine. Great recipe and great stories per usual, John. Hope your travels are going wonderfully well.

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    • Hello, Melanie. All is well. I’ve been out of town, visiting my Zia. She does not have a high-speed internet connection and tending to my blog is virtually impossible. I’m home now, though, and will soon be caught up and things will be back to normal. I hope you’re well and you’re enjoying your week. 🙂

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  112. Oh my gosh. That photo with the salted caramel sauce….!!!! So delicious. I love apple cake in all of its shapes and forms. I’ve never eaten black walnuts before (at first I thought they were dark chocolate chips in the photo, but black walnuts sounds so much nicer) but I’m curious. Are they any different to regular walnuts? Thanks for sharing this gorgeous family recipe. I cannot wait to try it (sounds positively healthy, sans caramel… ah, I could eat it for breakfast!)

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    • Thanks, Laura. Most people are familiar with “English walnuts”. These are a North American nut and have much harder and darker shell, hence the name. They, also, have a more intense flavor than do their cousins from across The Pond. Normally, I would use English walnuts here. I used the Black only because I had some on-hand. They were one of the items I bought from the Honey Man back in September. I hope you do try and enjoy this cake as much as we all do.

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  113. Hi, John,
    I made this cake last night for part of our Thanksgiving meal. I start cooking a few days in advance early so the meal comes together nicely. Between the kids, Abba, my brother and a couple friends – half the cake is already gone! I did throw in some sliced, golden apricots on a whim. They were a lovely accent to the savory nuts and sweet raisins. Thank you for a great recipe!
    Best wishes,
    Shanna

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    • I’m really honored that you would make our cake for your celebration, Shanna — and very much relieved that it was well-liked. Phew! 🙂
      The addition of the apricots sounds like a great idea. The cake was good before but you made it even better. Fantastic!
      I hope you all have a wonderful Hanukkah!

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      • Hi, John,
        Nothing could make this cake better – it is perfect. 🙂 You know, once I made apple cake with chocolate chips in it. It went over very well with the munchkins, as well – but your recipe still wins. I hope that you had a great Thanksgiving!
        Warmly,
        Shanna

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  114. Pingback: Chocolate Bourbon Pecan Pumpkin Pie (Dairy-Free) | CURLS AND CARROTS

  115. WOW, that looks so good. I bet it would taste great warmed in the microwave and served with a couple scoops of vanilla ice cream.

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    • It’s a wonderful recipe, Kathryn, and I should thank you. Your comment brought this recipe to my attention. We’re at the start of apple season and this cake in the oven fills the house with such a great aroma. That alone is reason enough to bake one. 🙂

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