Aunt Edith’s Apple Cake

Aunt Edith is famous for many things…biscuits, fried apple pies and an apple cake. The women in our church routinely prepare a meal for the family on the day of the funeral of a church member or their immediate relative. Aunt Edith always prepares this cake, which used to include nuts Uncle Art shelled and apples from our orchard. (Our orchard is long gone, and Uncle Art is with the Lord now, so my guess is that Edith’s apples come from Wal-Mart, the only grocery store in Oneida.) She refers to the cake as the “Funeral Cake” because she prepared it for that reason so often, but it’s also “to die for,” which would also cover that. I’ve added a glaze at the end that you can do or leave off. It’s great either way. ALSO, I have made it using self-rising flour, less the salt, soda, and it was just as good.

Aunt Edith’s Apple Cake

  • 1 tsp. soda
  • 1 tsp. salt
  • 1 ½ cup oil
  • 3 cups all-purpose flour
  • 3 cups sour apples, diced
  • 1 ½ tsp. vanilla
  • 2 cups sugar
  • 1 cup chopped pecans
  • 3 eggs
  • 1 cup flaked coconnut
  1. Dice apples; set aside.
  2. In a large bowl combine sugar, eggs and oil and vanilla.
  3. Mix flour, soda and salt. Add to sugar/egg/oil/van mixture
  4. Stir in apples, pecans and coconut, mixing well by hand. 

Spray Bundt pan with shortening. Pour batter into pan and bake in a preheated 350 degree oven for 1 hour and 20 minutes.OR

bake as muffins about 15 min, testing with toothpick for do nenes

Remove from oven and let cool 20 minutes before turning out onto serving plate.
Sauce (optional) (except I ALWAYS do it…)

  • 1 cup sugar
  • 1 stick butter
  • ½ cup buttermilk
  • ½ t. baking soda
  • Bring to boil, boil for 1 minute, then pour over cake (or muffins).

    I have also halved this recipe and made in 1 pan or in muffin tins (1/2 makes about 15-18) This is much safer for those who easily lose control when faced with such luscious-ness…


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