apple pie cake

Shearing day is tomorrow and I have been busy getting food ready for the people who are coming, both to help and to watch. We are going with brunch-type foods this year, as we only have 10 sheep to shear and I think we will be done relatively quickly. At least, that's the plan, although these things don't always go according to plan.

I have a strata chilling in the fridge to bake tomorrow, and my dad will be bringing his egg specialty; both recipes are available on a post from way back in 2008. (Geez, guess we'd better vary the menu a little!) Fresh strawberries and pineapple are cleaned and cut. Sausage links and cinnamon buns in a can will be cooked/baked tomorrow morning, and guests will be bringing donuts and bagels. It will be quite a spread!

We have one dish that I have to make no matter what the menu (brunch or lunch), because our excellent shearer Hoyt has issued a standing request for it. I don't want to chance Hoyt not coming back, so I always include it. Luckily it is a dead-easy recipe and a family favorite as well. If I am ever stuck for a dessert, chances are that I have all the ingredients for this and can whip it up quickly.

(Please excuse the lack of photos of all the ingredients but it is the day before shearing! I figure if you are able to read this blog, you know what baking soda and sugar look like. No need to show the steps either, as you just bung everything into the mixing bowl, almost all at the same time. The hardest part is peeling the apples.)

Apple Pie Cake (aka Shearer's Delight)
½ C softened butter  
2 C sugar
2 eggs
2 t vanilla
1 C white flour
1 C whole wheat flour
2 t baking soda
1 t nutmeg
1 t salt
2 t cinnamon
¼ C hot water
5 C peeled and diced apples

Cream together butter and sugar. Mix in remainder of ingredients except the apples. Once ingredients are well blended, stir in apples. Bake in greased and floured pan (I use vegetable oil spray) at 350 degrees F for 1 hour or until toothpick comes out clean.

You can sprinkle powdered sugar on the top

if you want to jazz it up a little.

The visual results are rather unprepossessing but the smell and taste are not... It will be a challenge to keep the boys away from it until it is cut and served tomorrow!