All the Stellos converged on Ellicott City to celebrate Nanny’s 80th birthday this weekend! Our family have a lot of things in common but our strongest (and biggest) genetic features are big voices, noses, butts and appetites. In short – our Italian heritage is quite prominent. We feasted on crabs, shrimp, chicken fajitas and beer. A great end of summer party!
As the night went on three generations of Stellos performed high school dance routines. Then we had a massive dance party to the Cupid Shuffle. Yes, I know my family is awesome.
My mom wasn’t sure she had enough dessert options with 3 cakes from Wegmans and 2 homemade pies so I made an apple cake. Turns out that 5 large desserts is more than enough for the 20 or so of us. Apple cake was saved for breakfast (it had to be healthier than the cinnamon rolls sitting next to it). I brought home an empty plate – so everyone loved it!
Yield: 12 servings
1 stick butter (8 tablespoons)
2 tablespoons of cream cheese
1 cup sugar
1 egg yolk
2 tablespoons of 1% milk
2 teaspoons vanilla extract
2 1/2 cups peeled and diced apples (I used 4 medium apples)
1 2/3 cup flour
1 teaspoon baking powder
2 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
- Preheat oven to 350 degrees and prepare a 9 inch cake pan (butter and flour)
- In an electric mixer beat butter and cream cheese until creamy (approximately 3 minutes)
- Add sugar to butter mixture and beat until light and fluffy (approximately 3 minutes)
- Add in eggs and egg yolk beating in between each addition
- Add in milk and vanilla extract and mix until incorporated
- Add dry ingredients and mix until just incorporated.
- Add apples and mix on low until incorporated
- Bake for 40 minutes
- Remove from oven and allow to cool 20 minutes before removing from pan and serving. I added a dusting of cinnamon on top but powdered sugar would work too!