What to do when you have a crisper drawer full of apples of an unknown provenance? The first thing that came to my mind was "Apple Cake."
I wanted a cake that was mostly apples held together by a matrix of cake, so I started consulting my various cookbooks. After striking out with many, I remembered Richard Sax's book Classic Home Desserts and, voilà, there were three recipes.
I chose the one named "Margaret's Apple Cake," although my friend of the same name would undoubtedly shudder at the use of white sugar and unbleached flour. I share life with someone who likes white sugar and flour, so I buy the best quality organic sugar and flour I can find and try to substitute healthier ingredients when I think I can get away with it. This didn't seem like one of those times.
The cake came out great, moist and flavorful, and was even better with some vanilla ice cream.