This is a 
very moist, dense cake – with the sweetness of apples and the goodness of pumpkin and spices. It is so delicious, it is one of the top 5 cakes here. It is known as “Poppi Cake” at our house – because that is the name our grandchildren use for grandpa – and he loves this cake!
Although it is filled with ingredients that are associated with autumn, we love it so much that when the apples are being harvested I prep bowls full of apples and freeze them so that we can enjoy this cake all year long.
Make sure you read the whole recipe before you start. . .the method – though simple – is a little different than most cakes. The results – well worth it. The recipe calls for plain yogurt, but you can substitute an equal amount of sour cream or buttermilk. The recipe also calls for whole wheat flour (I use hard white wheat flour). It gives the cake an added layer of homey, comfort, rustic deliciousness that just can’t be achieved with all-purpose flour.
The density and moistness of this beauty make it a good traveler and a good keeper. Just store any leftovers (are you kidding me?!) in the fridge. I guarantee you that if you leave it out on the counter, it will disappear magically – sliver by sliver, in no time!
I have no doubt that once you try it, you will be adding ‘Poppi Cake’ to your menu on a regular basis!
I hope you enjoy it as much as we do.
Kathy
