Since I hadn't posted anything from this book yet, I decided to see what it had to offer for apple recipes.
As an aside, this book is a reminder of The Chambers that Got Away. It was at an estate sale, in pristine condition and had all the do-dads for the Thermowell. I put a bid on it, but didn't win. <insert dramatic sigh here> In the end, I found my Betty, but she needed a lot more work than TCtGA would have required.
|Favorite Eastern Star Recipes, Olde Family Favorites, no date, but I'm guessing maybe late 1950s|
As I guessed, it was easy to make. The hardest part was spreading the batter around the baking dish. "Pour the batter" is a very optimistic phrase for this batter. It's very stiff and just barely enough to coat the apples.
|Just before baking|
However, it puffs up quite a bit during baking. Ta da!
Nobby Apple Cake (Printable recipe)
from Favorite Eastern Star Recipes Olde Family Favorites
1/4 cup butter
1 cup sugar
3 cups pared, cubed apples
1/4 cup chopped nuts
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup flour
Preheat oven to 350F.
Cream butter with sugar; add egg, apples, nuts, vanilla and sifted dry ingredients. Pour into greased 8-inch square pan. Bake at 350F for 45 minutes. Serve with whipped cream or ice cream, if desired.
Well I must say you are doing it quite very well, I’m not such a great fan of dishes made by apples but this time I’m definitely going to try this recipe. Good job!ReplyDelete
It is nobby, not knobby. I got my recipe from my great-grandmother, lost it, found yours. Thank you for this post!ReplyDelete
Nobby is British slang for (1) fashionable or elegant; stylish; chic, or (2) excellent; first-rate.ReplyDelete
Knobby is full of or covered with knobs, like this cake, which is many things (excellent with tea or coffee, homey, easy, versatile, etc.) but elegant is NOT one of them. People misspelled words back in the '50s too.
Either way, the cake itself is delicious; I've been baking it for 50 years now, and it's still a favourite. (BTW, it's even nicer with brown sugar or a mix of honey and brown sugar and more spice.)