This past year we were blessed at our school with the best intern anyone could ask for. When you work in a team, you count yourself lucky when every one who comes to the table (figuratively) is a contributing member.
In the world of primary education, we wear a lot of hats. We aren’t just teachers, we are so much more…but more on that in another post. You have to jump in with both feet and hit the ground running a lot of the time. You get a lot of great stories, and loving children is a gift in itself, but it’s like the ocean; you don’t turn your back on it.
When a new member joins the team, there is always that time period where you lean in and wonder if it is going to work. Then, you have someone like Mary who just fits right in, right away. Mary not only was kind, but also always did more than was expected, got the job done, and just grafted right into our school family (she is actually a first grade teacher in our building this year). Oh! and she shared this cake…which I then stole the recipe and made myself.
This recipe is the quintessential apple cake. Loaded with chunks of crisp apple and surrounded with cinnamon cake-y goodness, it is not only for autumn when the apples are abundant. I actually made this recipe in the spring, when the final snows were melting and it was time for the freshness of strawberries. To commit to a fall-is recipe when you can dream of sunshine and fresh berries says something!
This cake is one of those recipes that could be served for dessert, but is just as wonderful for breakfast with a cup of your favorite warm beverage. It is sweet, but in a naturally apple-y way. 
The original recipe is from Burdick Orchards of New Hartford, Connecticut. Some differences between the original and my changes…
The original called for for more than a cup of oil, which I reduced by reducing the amount and adding applesauce to make up the difference. It also calls for sliced apples and for the cake to be baked in a rectangular baking pan. I changed up the recipe a bit, adding more apples, tweaking the oil; I also baked my cake in a bundt pan and chunked my apples for more texture. 
This cake is so moist and flavorful, it doesn’t require a glaze or frosting. It doesn’t even need a dusting of confectioner’s sugar…though any of those would work. I loved that this versatile cake celebrates one of the best parts of New England, the season of apple picking. Yet, it can be made year round.
Just like our Mary, when you encounter something so precious, you tuck it away in your heart and are thankful the universe brings it to you.
I hope you enjoy this recipe. Thank you Mary for sharing! And as always, thank you for coming to the table!
Love,
Chrissy
Click below for a printable recipe.
PrintMary’s (Sort of) Apple Cake
This delicious, apple and cinnamony cake brings together all of the wonders of fall, although truth be told, the first time I made this was spring! Original recipe is from Burdick’s Orchard, with some alterations by myself.
Ingredients
- 3 well-beaten Eggs
- 1/2 Cup Vegetable Oil
- 1 Cup unsweetened Applesauce
- 2 Cups of Sugar
- 3 Cups AP Flour
- 1 1/2 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 3 Teaspoons Cinnamon
- 4 Cups chopped Apples
- 1 Cup Chopped Walnuts (if desired)
- 2 Teaspoons Vanilla
Instructions
- Preheat oven to 325*
- Prepare either a Bundt Pan or a 8 X 12″ pan with non stick spray.
- Combine Eggs, Vegetable Oil, Apple Sauce, and Sugar and Vanilla.
- Sift together Flour, Baking Soda, Salt, Cinnamon.
- Add Flour mixture to Egg mixture.
- Add Chopped Apple, and Nuts (if desired).
- Pour batter into prepared pan and bake at 325*
- Bake for 45 minutes or until cake tester comes out clean.
- Serve plain or with whipped, sour, or vanilla ice cream.