My Friend Vikki’s Apple Cake (Which She Stole From Her Good Friend Carol)

This past week, a few dear friends came for a visit and to attend a program presented by The Nansemond River Garden Club. It was, as expected, a fabulous talk on entertaining. We made notes on our cell phones and shared them as if they were cliff notes for a college exam.

The garden club program was the hook; spending time together was entirely the point. We stayed up late, told shameless stories and ate breakfast in our pajamas. When they left, my cup was full and my cheeks hurt from laughing!

The girls brought appetizers, frozen margaritas (yes, they arrived that way -ready to drink!) chili, cornbread and dessert. Comfort food with a story.

“Pam’s Appetizer” was a recipe shared by Kathy’s college roommate. She’s been making it ever since. The beloved “Doug’s Dip”made the conversation, Darlene has been serving it since she pinched it from a neighbor in California. And last, but not least, “Carol’s Apple Cake” for which I’m sure Vikki must have traded her first born son.

Food, friends, laughter, and time spent together with a slow agenda is the best recipe for making new memories. When we share these recipes with the next generation, they will become Kathy’s Appetizer, Darlene’s Dip and Vikki’s Apple Cake (who stole it from her good friend Carol.)

Ingredients

2 sticks butter, softened

2 cups sugar

2 extra large eggs

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking soda

2 tsp cinnamon

Pinch of kosher salt

4 cups Honey Crisp apples, medium dice

Directions

Preheat oven to 350 degrees. Grease and flour a Bundt pan or 9x13 baking pan.

Cream butter and sugar until light and fluffy. With the mixer on low, add the eggs one at a time. Add vanilla and mix well.  Combine flour, baking soda, salt and cinnamon.  Add dry ingredients to the batter. Fold apples into the batter. Transfer the batter to the prepared Bundt pan.

Bake for 60-65 minutes. Cool in the pan for 15 minutes.

Serve on a pretty cake plate -  Enjoy!