This past weekend was Apfelfest (Apple Fest) in the Amana Colonies. The Amana Colonies, which is now the most fabulously kitschy tourist destination in Iowa, used to be a German communal settlement until the 1930s.
My soon-to-be mother in law owns a coffee shop in the colonies that served up some delicious apple coffee coke for the occasion. I had a slice of the apple coffee cake (it was as big as my face) and a wonderful pour over. Interested in desserts as big as your face and a cup of Corvus Coffee? Head over to Neuhaus Kaffee!
It’s pretty fitting, then, that I found this Knobby Apple Cake from the Amana Heritage Society Cookbook: Old and New Recipes from 1985. I was even able to create some whipped cream and redeem myself after the disaster of the Grant Wood’s Strawberry Shortcake whipped cream, thanks to a new mixer! Get yourself to a local apple orchard, and give it a try.
Knobby Apple Cake
- 1 cup of sugar
- 1/2 cup of shortening
- 2 eggs
- 1 1/2 cups sifted flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 1/2 cups chopped apples
- 1 cup chopped pecans
- 1/2 cup raisins (I omitted)
- Preheat the oven to 350°
- Cream sugar and shortening; add eggs and beat well
- Add combined dry ingredients and mix well
- Stir in vanilla, chopped nuts, and raisins, mix well
- Pour batter in a 9×13 pan (I used a muffin tin for cupcakes and produced 12)
- Bake for 40 to 45 minutes (I baked for 20)
- Serve warm with whipped cream, if desired (OBVIOUSLY I DESIRED WHIPPED CREAM).