This is really a yummy apple bread, but in Serbia, Bread isn’t sweet and this IS!
I realized a lot of expats like myself are at a loss when baking abroad, I was! It is always a good bit of trial and error. Even when you use someone’s tried and true recipes, if the ingredients aren’t the same. The end product most certainly will not be either.
I have found that using recipes that I have never tasted before are better for me. I have no expectations. For instance. I could make something that I know and love, only to be disappointed with the outcome of perfectly good tasting cake. But when it doesn’t taste like what I am used to. 😦 I am not happy.
Now, I go to allrecipes.com and find a recipe that uses products I have access to here in Serbia. Or sometimes I use Pinterest. This recipe was on Pinterest, via Eva Bakes blog. She makes it with an extra topping, you can check it all out here. The topping is extra work and lots of extra calories. No thanks! this is yummy enough! I use an extra cup or two of apples. But that is all I have done to modify the recipe.
With out further rambling, here is the recipe that I get loads of compliments on! It makes two 8 inch round cakes.
Apple Bread (Cake)
Preheat your oven to 350 F or 175 C
Lightly grease two 8″ cake pans
~5 or 6 cups Apples I used the ones from our apple grove. I don’t know the name. I peel, core, and chop them. I do this before preheating, greasing pans and such. Or I used some from the freezer. We had a lot of apples!!
~4 eggs no particular size. Whatever the chickens lay, I use!
~1 cup vegetable oil
~2 tsp vanilla
~2 tsp baking soda
~2 tsp salt
~2 tsp cinnamon
~3 cups flour
~2 cups sugar
1 or 2 cups walnuts optional. That would be even more yummy. I must try that next time!! I love a little g
Beat eggs till fluffy, add oil, baking soda, salt, cinnamon,and vanilla. Beat thoroughly. In increments add the flour and sugar… Stirring adding stirring etc.
Add the apple pieces last and mix thoroughly. Then pour half the batter in one pan, half in the other. and bake for one hour. Probably one at a time, depending on the size of your oven.
Remove it from the oven when it feels firm to touch. It is best to let it cool a few minutes. Don’t wait too long or someone else will eat it all! This screams Autumn! sweet, moist, Nom Nom Nom!!
This is the wonderfully organic and yummy blessing of living here in Serbia!!
Dobar dan Y’all!
Looks almost as good as my cake 😉
Thanks, I am trying to encourage you to try more recipes!! 🙂
I’m actually making macaroons on Friday – and quiches! But it’s forced – part of a birthday celebration for a friend… It will all end in tears. And flames 😉
I think your are a secret gourmet chef. Listen to you Quiches and Macaroon!!! I have never made either! Good luck! Don’t forget the wine! 🙂
Oh there’ll be plenty of that! I’ve never made them either – I think it’s a class…
I’m sure there’ll be a post – if I don’t blow everyone and everything up!
Ooooooh, a cake! Rivals Linda’s… 😉
Nah! That was her first!!! and it turned out great. and it was beautiful!! I am really just encouraging her. 😉
It was pretty. Though suspicions were raised (mine at least) when there was still some left three days later! That would never happen with both me and the cake in featuring in same living arrangements.
Ha ha ha, LOTC, you speak the truth. But then, maybe she has great self control! she is worried about the blog making her but look big. Imagine how she may worry about cake? Hello. Nothing to worry about there though! She looks great!
Looks great, I’d just add a BIG scoop of vanilla ice cream. I do not care about those extra calories 😉
OH!!! what a great idea. I will have to do that next time along with the walnuts! 🙂