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When I asked Nancy Quattrini, our chef at Weatherstone, to help me come up with a versatile apple cake, she immediately thought of this version. I wanted something that is moist, easy to prepare and present and has a prominent apple flavor.
Nancy set out to recreate a cake she remembered having at a family reunion two decades earlier. The original baker was Doris Galleher Marsden, who had learned to cook as a child growing up during the Great Depression. Doris’s family prepared meals for government employees in their hometown of Washington, D.C., and even as a young child Doris was always in the midst of the action. It is no surprise that Doris became an accomplished cook.
I think it’s telling that Doris often made this cake for family gatherings, special occasions and to give as a gift to friends and neighbors. With a bit of glaze drizzled on top, it is sweet enough to follow a meal yet not too rich to serve with afternoon tea. In fact, it makes a great substitute for coffee cake. It’s the type of confection that mysteriously vanishes, even after your guests say halfheartedly, “Oh, I couldn’t possibly….”
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