Stella-r Apple Cake


Hardly a week or two goes by that I don’t get a call from somebody inquiring about getting a copy of DotMom’s “Mixing & Musing” cookbook.

For those of you who might not be regular readers of the Daily Globe, my late mother, Dorthy Rickers, wrote a column for this publication for many years — long before I joined the staff. Her “mixings and musings” eventually culminated in a cookbook that, after two printings, has long been out of publication.

When people call with the “How can I get a cookbook?” query, I give them the same answer DotMom always did — look at garage sales and auctions. A few have also turned up on eBay in recent years. I am always on the lookout for a copy, as I have friends who have indicated an interest in owning one.

I can’t find copies for everyone, but on occasion I try to share recipes from the cookbook in this forum. This week, it will be the wealth of apple recipes contained therein.

First up is an apple cake credited to the late Stella Vance, wife of long-time-ago Daily Globe publisher V.M. Vance. When DotMom first came to live in Worthington and work at the Daily Globe, she lived with the Vances, so she likely tasted this cake in Mrs. Vance’s kitchen.

Apple Cake

Cream ½ cup butter and 2 cups sugar. Add 2 eggs and beat well. Stir in 4 cups unpeeled sliced apples and 1 cup chopped nuts.

Combine 2 cups flour, 1 teaspoon cinnamon, 1 ½ teaspoons soda and ½ teaspoon salt; add to apple mixture. Put batter in 9- by 13-inch pan.

Combine 1 scant cup brown sugar, ¼ cup butter and 2 tablespoons flour. Sprinkle atop batter.

Bake at 325 degrees for 50 minutes. Serve with whipped cream. (For a special touch, add almond flavoring to the cream.)