Marleni's Apple Cake
From: The Perfect Cake by Susan Gold Purdy
(Broadway Books; April 2002; ISBN:0767905377; PB)
Cookbook Heaven @ Recipelink.com

This is our family’s all-time favorite apple cake. We were introduced to it years ago by my Parisian goddaughter, Marleni Kanas, who used to make it when she was little girl visiting her American grandmother, Helen Everitt, in Long Island. Perhaps it is love by association, for we spent many warm summer afternoons nibbling on this cake in Helen’s flower-filled garden. The cake is easy enough for a child to make. While it is not too sweet, it is extremely moist, full of fruit, nuts, and spices. This cake was adapted from recipe in a slim paper volume called The Way to the Heart Cookbook (Viet Nam Tree Memorial Committee of Huntington Township, New York, 1976).

• 3 cups sifted all-purpose flour (12 3/4 ounces; 360 g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon each of ground nutmeg and cinnamon
• 3 tablespoons wheat germ (optional)
• 1 1/2 cups light vegetable oil
• 2 cups granulated sugar (14 ounces; 400 g)
• 2 teaspoons vanilla extract
• 3 tablespoons milk
• 3 large eggs, at room temperature
• 3 large cooking apples, about 6 1/2 ounces each (550 g altogether), peeled, cored, and cut into 1/2-inch pieces to make about 3 cups
• 1 cup seedless raisins (5 3/4 ounces; 170 g)
• 1 cup coarsely chopped walnuts (4 ounces; 110 g)
• Topping (optional)
• 3 tablespoons confectioners’ sugar

1. Prepare pan as describe. Position rack in center of oven. Preheat oven to 350F (175C).
2. Sift together flour, baking powder, baking soda, salt, and spices. Add wheat germ if using it. Set mixture aside.
3. In the large bowl of an electric mixer, combine oil, sugar, vanilla, and milk. Beat well. Add eggs and beat again. Little by little, stir in flour mixture, beating slowly to blend. Stir in apples, raisins, and nuts. Batter will be very stiff.
4. Spoon batter into the prepared pan and smooth the top. Bake in the preheated oven for 90 minutes, or until a cake tester inserted in the center comes out clean and the cake feels lightly springy to the touch. Cool on a wire rack for 15 minutes. Slide a knife blade between cake and sides of pan to loosen it, then top cake with a plate and invert. Lift off pan. Top cake with a plate and invert again so cake is right side up. Cool completely. Sift a little confectioners’ sugar on top just before serving.