I don’t do much baking and certainly far less than when we had son and teenage friends around the house. I’ve mentioned in posts before how I do not have the knack for dealing with pastry and I am definitely not creative when it comes to making a cake, cupcakes, or cookies look pretty. Today, however, happens to be one where I needed to prepare a specific cake (well, I mean specific because I chose it) for a social event. I had decided on an apple cake that I haven’t made in ages. It goes all the way back to my very early years in the Army and I can’t even recall now which wife did this one and then shared the recipe. Notwithstanding the fact it has apples, it is not what one could call nutritious. Delicious yes, and it has the added benefit of being one of the recipes you are supposed to make a day ahead. The batter is quite thick by the time you get everything in (done by hand) and when done, the cake is very dense. But if you want something in the “comfort food” category, here it is.

2.5 cups flour; 2 c sugar, 1c salad oil, 2 eggs, 1 tsp cinnamon, 3 cups chopped apples, 1 bag butterscotch chips (caramel or white chocolate would work, too).

Sift flour and cinnamon together. Put oil, eggs, and sugar in bowl and stir with fork. Add flour mixture in small batches and blend in. Stir in apples. Place into 9X13 baking pan and top with butterscotch chips. Bake at 350 degrees for 55-60 minutes (I find 57 min to be right for my oven).

The melted chips make it a little harder to cut, but you have to wait around an hour before you can do so. You can leave it in the pan and cover with foil or if you want to take the squares (rectangles) out and place into some other dish/container, use a spatula and be gentle. It can fall apart since it does take a few hours to set up. It does not require refrigeration although you can if you like. I serve it at room temperature and you can top with whipped cream and some kind of berry if you’d like.