Seasonal Selection: Santori

This recipe is outstanding, and ridiculously easy to make. Everything gets mixed in one bowl and baked. Cooking time varies every time I make this - be prepared for it to take up to 2 hours to bake. We like it with Dulce de Leche ice cream.

Santori

from Pasta & Co Encore by Marcella Rosene

"Laura Throssel volunteered this family recipe years ago...it is the best thing we bake...as appropriate for a summer picnic as a winter feast. If you want to dress it up, serve it in a pool of caramel sauce with the proverbial dollop of whipped cream on top."

This cake is very moist and stores well for at least a week, refrigerated.

Ingredients:
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons salt
3/4 cup vegetable oil
3 eggs
1 1/2 teaspoons vanilla extract
6 cups (approximately 4 apples) peeled, cored, and sliced tart cooking apples such as Granny Smith
1 1/2 cups very coarsely chopped walnuts
3 cups flour

1. Preheat oven to 325F if using a metal pan, 300F if using a glass one. Lightly butter a 9 inch by 13 inch shallow baking pan.
2. In a large bowl, combine sugar, baking soda, cinnamon, salt, oil, eggs and vanilla. Mix well and stir in apples and walnuts until they are coated with batter. Stir in flour. Batter will be quite firm. Spoon into prepared pan.
3. Bake in preheated oven for 1 hour and 20 minutes if using a metal pan, 1 hour and 30 minutes if using a glass pan. Check for doneness by inserting a toothpick. If batter clings to the toothpick, bake for up to another 20 minutes, checking every 10 minutes. When done, remove from oven and let cool on a rack before cutting into squares.

Happy eating!