Apple blossom cake.

Z’s school had an event for Grandparents yesterday and several of the parents were given a recipe and tasked with making this apple blossom cake. When J called me after dropping of the cakes to the classroom she said it was hilarious how everyone was given the same recipe but all the cakes turned out looking so different. It’s was funny because I was just looking at some recipes on allrecipes.com where people upload pictures of how theirs turned out and they all looked so different as well. I brought up this phenomenon to a friend at work and he told me how Gordan Ramsey says you can cook something perfectly once but its hard to recreate that same thing over and over if ever again. So is consistency something that is nearly impossible in cooking and do we really want everything to be consistent anyway? J did end up sampling several of the cakes (“small” pieces she said) and they all tasted great even if they did looked different. I agreed, this was a delicious and super moist cake. We’ll definitely make this again.

Z brought the recipe home on this crafty little apple. I’d like to keep it forever but with it being made out of a full roll of toilet paper you never really know.

We had left overs this morning so we wrapped them up to share them with Z’s teammates for after the game.

Check out this awesome octopus video. Everyone should see it, so so cool. Apple blossom cake recipe after the jump.

Apple Blossom Cake

Recipe provide by Z’s elementary school.

Ingredients
1 c. oil
2 c. sugar (unrefined brown if you can swing it, anything but white)
1/2 c. spring water
1 t. vanilla
3 c. chopped apples (about 2 large or three medium)
2 eggs
1/2 c. chopped nuts (we used walnuts)
3 c. white wheat flour
1 t. cinnamon
1 1/2 t. baking soda
1/2 t. nutmeg
1/2 t. sea salt
Preparation

Preheat oven to 350 degrees. Butter and flour a 9×13 pan. Blend oil, sugar, spring water and vanilla. Add in chopped apples, beaten eggs and nuts. Stir in flour, cinnamon, baking soda, nutmeg and salt. Pour into pan and sprinkle cinnamon and sugar over top. Bake for 50-60 minutes, until a toothpick comes out clean when poked.

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