I can’t believe how warm it has been the last few days; it’s like a teaser of spring in the middle of winter.  The warmer weather is making me long for spring salads, berries, and asparagus.  Looking forward to when we can have asparagus with our fish dinners again.  But despite this little foray into spring, I know this is the beginning of February and winter will still be with us for awhile (though I suppose we’ll see what Phil says tomorrow).  So, remembering our winter fruits and veggies chilling in the house, I decided to make an apple cake to celebrate the upcoming holiday of Tu B’Shevat.

Apple Cake

• 2 cups of diced apples (I use whatever apples I have on hand from the Farmer’s Market)
• 1 1/2 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 1/2 tablespoons cinnamon
• 1/2 tablespoon nutmeg
• 2 eggs (or if you are lucky enough to be using duck eggs, just use one duck egg)
• 3/4 cup of olive oil

Mix the dry ingredients in one bowl and the apples, eggs, and olive oil in another.  Next mix the wet and dry ingredients together.  Grease one of your favorite cake pans (I tend to use bundt pans greased with olive oil) and add batter.  Cook at 350° for 25-30 minutes.  And enjoy!

This post was part of Kelly’s Real Food Wednesdays