Apple Cake recipe

This recipe was printed in the St. Louis Post Dispatch, but apparently the source was this: Elizabeth Karmel recipe  

I tried making this as muffins one time, and they overflowed the muffin tins and made a huge mess in the oven, which someone else thankfully cleaned up for me. (He figured out how to remove the bottom panel of the oven at the same time, which assisted another family member who had dropped a slice of pepperoni down the bottom of their oven.) So the lesson is that the batter will puff up a lot in the oven, so don't overfill your cake pan. 

The recipe makes a dense, very sweet cake, with lots of apple bits. I remove any bruises, etc., and the cores, but leave the peels on the apples when chopping them up. You might want to both grease and flour the pan, and you might even want to put a layer of parchment paper on the bottom of the pan. The photo above is from a batch where I did not flour the pan but only greased it with butter.