I used to live in a great little apartment complex. Everyone was really friendly and we’d all gather and let our dogs run around(against the rules) off their leashes after work . We would have dinners and checked on each other after Hurricane Ike.
The best thing about the apartments is that we lived across from one of the most amazing friends I will ever have. I can say that now but that was not exactly what I was thinking a few years ago when she brought me Amish Friendship Bread Starter. Shea handed me a ziplock bag with a bubbling, yeasty, liquid concoction that I was told to “feed” every couple of days and keep out on the countertop for 10 days.
Really? In March? IN TEXAS?
And then make a cake with it? Are you crazy?
Yep, and it was the most delicious cake I ever made.
I followed the feeding directions and recipe, and when all was said and done and the cake was out of the oven and cooled I ate one piece… and then another. I got up the next morning and had another piece. I called my friend, Shea, and told her I couldn’t stop eating this cake. Shea laughed and said she ate it every morning for breakfast until it was all gone.
We have all moved away now and when I miss Shea, I miss the cake too. The other day I found the directions/recipe with Shea’s handwritten dates. I figured that I could make the cake even if I didn’t have the starter. I did a lot of calculations and came up with a recipe. I also added one extra ingredient to the cake, apples, and of course a topping.
1 1/3 cups milk
1 cup oil
1 2/3 cups sugar
3 eggs, separated
1 tsp vanilla
2 2/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 box instant vanilla pudding
2 teaspoons cinnamon
1 cup chopped pecans
2 small apples, diced
1/2 cup butter
1/2 cup brown sugar
3/4 cup flour
1/2 teaspoon cinnamon (optional)
Preheat the oven to 325°. Butter and flour a 9×13 inch baking dish or a bundt pan.
Bake for 1 to 1 1/2 hours. Cake is done when a toothpick is inserted in middle and comes out clean.