Friday, November 18, 2016

Last Friday Recipe of the Month From Author Ann Everett; Fresh Apple Cake



Yeah, I know, it's not really the last Friday of the Month, but hey, this is a recipe you'll want to have before, during and after Thanksgiving.  
So you can thank Ann Everett right now for FRESH APPLE CAKE. It sounds perfect

The recipe and why you love making it:

Hi, L.A., thanks for having me on your blog. This recipe comes from Sweet ThangsSouthern Sweets from Two Sassy Sisters, which is based on the fictional bakery in my Tizzy/Ridge Trilogy. (The stories have a little mystery, a bit of steamy romance, and a kick of humor) Sisters, Pattiecake McAlister and Sugarpie Monroe own the place and many scenes happen there.

Now, before you roll your eyes at the cheesy sister names, let me explain. The two characters are based on my real-life sister and me…and that’s what our grandchildren call us. When I decided to write the series, I wanted to include us in the book. So with names like Pattiecake and Sugarpie…I figured we could be bakers…or pole dancers! 

This cake is one of my favorites, because other than apples, you’ll probably have most of the ingredients on hand. It’s a perfect choice for young cooks because other than a Bundt or Tube pan, you don’t need any special tools. Not even a mixer! Just combine everything together and stir by hand.

It’s moist, keeps well, and since it’s made with fresh fruit…you can tell yourself it’s good for you!!

Fresh Apple Cake (with caramel sauce)


Ingredients
2 cups granulated sugar
3 cups sifted all-purpose flour
1½ teaspoons baking soda
Pinch of salt
2 eggs
1¼ cups vegetable oil
2 teaspoons vanilla extract
3 cups finely grated Granny Smith apples (or some other good baking apple)
1 cup chopped pecans

Directions
Preheat oven to 350 degrees F.
Mix all ingredients by hand until combined. Batter will be very thick.
Pour into greased and floured 10-cup Bundt pan. 
Bake for 1 hour.
Cool in pan 10 minutes, then turn out on wire rack and cool completely.
Garnish with caramel sauce, if desired.
  
Blurb:
In Ann Everett’s Tizzy/Ridge Romance Trilogy, fictional characters Pattiecake McAlister and Sugarpie Monroe cook up delicious confections at Sweet Thangs Bakery. These recipes are from the kitchens of real life sisters, Pattie Ball and Carol Mayfield.
Inside this book, they share more than 130 homemade recipes, including luscious cakes, yummy cookies, sweet salads, delectable pies, scrumptious candy, and delightful drinks, perfect for special occasions or gift giving.
  
Buy: 
Amazon | Kobo 

Bio:
Award winning and Amazon Best-Selling author, Ann Everett embraces her small town upbringing and thinks Texans are some of the funniest people on earth. When speaking at conferences and to writing groups, businesses, book clubs, and non-profit organizations, she incorporates her special brand of wit, making her programs on marketing, self-publishing, and the benefits of laughter, informative and fun.

She lives on a small lake in Northeast Texas, where she writes, bakes, and fights her addiction to Diet Dr. Peppers.

Find Ann: 
Facebook | Twitter | Pinterest  




1 comment:

  1. Thank you so much for featuring my cookbook on your blog today. I truly appreciate it!
    ~Ann

    ReplyDelete

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