"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for FALL APPLE CAKE, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Sunday, September 24, 2006


1 c. sugar

c. cooking oil

2 egg whites

1 egg

2 tps. vanilla

1 c. apple juice

2 c. flour

c. whole wheat flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. ground nutmeg

t. baking soda

3 c. peeled, cored, and sliced cooking apples (such as Golden Delicious or McIntosh

c. finely chopped walnuts, toasted

Powdered sugar (Optional)

1. In a large mixing bowl beat sugar and oil on medium speed of an electric mixer till combined: add eggs and vanilla. Beat on medium speed for 1 minute or till creamy. Stir in juice.

2. In a medium mixing bowl stir together the all purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, and baking soda. Stir flour mixture into egg mixture. Gently stir in the apples and the walnuts. Put the batter into a greased and floured 10" tube pan.

3. Bake in a 350 oven for 60 to 65 minutes or till wooden pick inserted comes out clean. Cool in pan for 10 minutes. Remove from pan; cool on a wire rack for 30 minutes. Serve warm. If desired, sprinkle the cake with powdered sugar; top each slice with dollop of vanilla yogurt and additional nutmeg. Makes 12 servings. (323 cal., 13 g. fat, 17 mg. chol. 5 g. pro.




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