Mama’s Apple Cake

by Chef Amy Sampson

This is one of my favorite cakes that my mama makes. I can remember how great her kitchen smelled while it was baking.

2 eggs
1 cup canola oil
¼ cup cream
1 ½ cups sugar
2 cups AP Flour
1 ½ tsp cinnamon
1 ½ tsp ginger
½ tsp nutmeg
½ tsp black pepper
1 tsp salt
2 tsp baking soda
2 cups apples, granny smith or favorite baking apple, peeled and finely chopped or coarsely grated

Preheat oven to 350°. Combine eggs, oil, cream and sugar in a large bowl. Sift together dry ingredients. Add to wet and mix until just combined. Fold in apples. Batter will feel loose. Pour into a 12 cup bundt pan or 13 x 9 inch baking pan that has been buttered or sprayed. Bake cake until tester inserted near center comes out clean, about 1 hour.

Port Poached Pears

1 bottle port (750 ml), ruby or tawny depending on personal preference
4 cups water
2 cups sugar
peel of an orange
peel of a lemon
cinnamon stick
2 cloves
½ vanilla bean, split and scraped
8-12 small seckle or forelle pears, peeled

Combine all ingredients except pears in a large heavy bottomed pot. Bring to a boil. Add pears. Reduce to a simmer. Cover with cheesecloth. Cook until tender, stirring occasionally. When ready, your nail should easily be able to prick the flesh. Remove pears with a slotted spoon to a storage container and pour enough poaching liquid to cover. Refrigerate over night or up to one week. Reduce the remaining liquid to a syrup and use as an accompaniment to the pears. Before serving, use a small melon baller to remove the core of the pear. Serve with vanilla ice cream or mascarpone sweetened with honey and vanilla, and the syrup from the poaching liquid.