4 (27)


Boozie's apple cake

Boozie's apple cake
Los Angeles Times

Watch the faces of the shoppers as they paw through the bins of apples at the See Canyon or Windrose Farm stands at the Santa Monica Farmers Market. The spicy, tart perfume rises up as happy hands sort fruit. Depending ... Read more

Total time: 1 hour, 15 minutes | Serves 12 to 16
  • 1 cup coarsely chopped walnuts
  • 2 cups flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 eggs, beaten
  • 1/4 cup granulated sugar
  • 2 cups brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup corn oil
  • 4 cups apples, unpeeled, cored and cut into 1/2-inch cubes
  • Powdered sugar for dusting

Step 1Heat the oven to 325 degrees. Place the walnuts on a jellyroll pan and bake until they taste toasty, 10 to 15 minutes. Check them by eating one. To remove the brown skin, put the baked nuts in a sieve or strainer and shake them. The brown stuff will fall off. Alternatively, you can rub them in a towel.

Step 2Sift together the flour, baking soda, salt and cinnamon. In a mixing bowl, blend the beaten eggs, white sugar, brown sugar, vanilla and corn oil with one-fourth cup water until the ingredients are just combined. Then stir in the flour mixture and toasted nuts. When thoroughly blended, add the apples and stir.

Step 3Pour the batter into a greased 9-by-13-inch baking pan and bake until a toothpick inserted in the center comes out dry, 60 to 70 minutes. The cake will appear moist but not wet. Cut the cake for serving and sprinkle each slice with powdered sugar.

Note: This is a favorite recipe of Barbara Spencer from Windrose Farm. It is adapted from Margaret S. Fox's "Cafe Beaujolais" cookbook. By the way, Fox says "Boozie" is the name of a friend's grandmother; the recipe contains no alcohol.


Hammam Bay Leaf Rice
Hammam Bay Leaf Rice

Golden labneh
Golden labneh

Ronnie's raspberry crescents
Ronnie's raspberry crescents

Topik (layered garbanzo bean pate )
Topik (layered garbanzo bean pate )

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

French toast muffin bites
Lure Fish House’s blueberry cobbler
Hot fudge sauce
Mulberry and fig tart