One of my favorite things to do every fall, is get out of the city for the day and go apple picking. Max had never been apple picking before. [instrumental music] It was a cold, rainy day. We were practically the only people in the orchard, so we had the apples all to ourselves. Our bags full of Fujis, Cortlands, Empires and Honeycrisps, we headed home to put our apples to use. [instrumental theme music] This week, on Working Class Foodies… So, when we were at our aunt’s house for Yom Kippur last month, we finally got her to hand over the recipe for this apple cake, one of our family’s traditional holiday desserts. I’ve always loved it because it has all the flavors of fall with none of the work of an apple pie. Core and peel apples. Chop them into uniform 1/2 inch chunks. Toss them with 2 Tbl. of white sugar and 2 Tbl. of cinnamon. And then, in another bowl, you just put 2 cups of all-purpose flour; and 2 cups of white sugar; 4 tsp. of baking powder; 1/4 tsp. of salt; 2 and a half teaspoons of pure vanilla extract; 1 cup vegetable oil; and 4 eggs. 1… 2… 3 and 4. It’s a super easy cake to make Aside from the apples, it’s all pantry items. Stir until a batter just forms. I’m going to put in most of these apples – not all of them because I’ve got a lot more apples than I have batter. I’ve got about 3 cups of apples. Another thing that’s really nice is the apples keep it moist so that it doesn’t dry out the next day. I’ve got a lot of leftover apple, but I can freeze these and make them into a pie. Pop is into a bunt pan (or any cake pan, really) I’ve spent hours slaving over this batter! So, we’re going to bake it at 350 degrees F, for about 65 minutes, or until the top is just golden brown. Is it caramelized on top? This is not working out… gimme this, you’re too delicate! It’s like, really caramelized on the bottom, it’s nice. This cake is not just, you know, a dessert cake; you could also make this and bring it to a brunch, or if you’re going on like a fall picnic, I mean it’s really perfect for almost any situation. Right. The cake is also virtually fail-proof. The apples help keep it really moist, it’s not too sweet, so you can serve it for brunch or dessert so it’s a really great fallback recipe. So the cost breakdown for the apple cake is that we spent about $2 on apples, and everything else: the flour, the sugar, the vanilla, the eggs, the vegetable oil, we had in our pantry. So really, it was a $2 cake! Plus we used like, a tablespoon of powdered sugar on top, and that’s like 20 cents… if that. Roughly. So send in your favorite apple recipes, or better yet, your favorite traditional family recipes and we’d love to feature it on our blog. [instrumental theme music] Subtitles by the Amara.org community