Author Beth Cato: Apple Cinnamon Cake Recipe

Cooking food is a form of communication. At conventions, I am known for bringing cookies. I can be very shy in person, and the act of offering a cookie to strangers is a wonderful ice breaker. I love having that chance to take care of people I may not even know.

I try to take care of my parents, too, even though I live 600 miles away. When we’re together, I cook for them. My dad is Alabama-born and loves a good apple pie. In recent years, I found an apple cake recipe that he greatly enjoys. The pieces can be individually wrapped and kept in the fridge for days–or frozen for weeks.

Making this simple cake is an act of love. It’s something special my dad can enjoy through the holiday season and–if he shows restraint–into the New Year.

I’m happy to be part of the Giftmas Blog Tour to help other people eat this holiday season, too. Please consider giving to the Edmonton Food Bank Fundraiser; note that all donations are listed in Canadian dollars. Alberta has gone through an awful lot this year, and they could sure use more help.

(Don’t forget your own local food banks need both cash or canned goods. I’ll be on the lookout for those bins around where I live near Phoenix, Arizona.)

2016 has been a cruel year, and 2017 looks grim. Let’s help each other stay warm and fed.

Beth Cato’s Apple Cinnamon Cake

•     3 medium apples, peeled, cored, & chopped into small chunks
•     1 heaping teaspoon cinnamon
•     1/4 cup brown sugar, packed
•     1 1/4 cup all-purpose flour
•     1 teaspoon baking powder
•     1/8 teaspoon salt
•     1 cup white sugar
•     1/3 cup vegetable oil
•     1/3 cup sour cream or Greek yogurt
•     1 teaspoon vanilla extract
•     2 eggs, room temperature

Preheat oven to 350-degrees. Line a 9×9 square pan with foil and apply butter or nonstick spray.

In a medium bowl, toss peeled and chopped apples with cinnamon and brown sugar.

In a separate bowl, combine the flour, baking powder, and salt.

In a larger mixing bowl, whisk together the white sugar, vegetable oil, sour cream/yogurt, and vanilla extract until it’s smooth. Add the eggs.

Add the dry ingredients into the wet ingredients until everything is just mixed.

Pour half the batter into the ready pan. Sprinkle half the apples evenly over the top. Pour the remaining batter, smooth it out, then add the remaining apples.

Bake for about an hour. It will pass the toothpick test when done. Cool completely and store covered in the fridge.

Originally posted on Beth Cato’s Bready or Not:

http://www.bethcato.com/bready-or-not-apple-cinnamon-cake/

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Beth Cato is the author of the Clockwork Dagger series from Harper Voyager, which includes her Nebula-nominated novella WINGS OF SORROW AND BONE. Her newest novel is BREATH OF EARTH. She’s a Hanford, California native transplanted to the Arizona desert, where she lives with her husband, son, and requisite cat. Follow her at BethCato.com and on Twitter at @BethCato.

If you’d like to see more of the Giftmas Blog Tour (And who wouldn’t?) Stop by Stephanie Cain’s website. She’s hosting Rhonda Parrish.

Thanks for dropping by, and don’t forget to donate to the Edmonton Food Bank Fundraiser. There are just a couple of days left, and you’ll make some family’s Christmas!