We really hated to leave the Jersey shore because we had enjoyed our time there with family and friends so much! But there was still a lot to look forward to ahead of us. We were about to celebrate our fur baby Hershi’s 13th birthday and the beginning of Autumn. An Italian Apple Cake seemed like the perfect dessert for both occasions! So Steve and I whipped one up.

The dusting of confectioners sugar adds just enough sweetness to the tart Granny Smith Apples

Knowing how long the drive from our park in Delaware to the park at the Jersey shore took us, we decided to take the Cape May-Lewes Ferry. This time we’d be staying at the Delaware Seashore State Park South for two weeks of R and R. The relatively short drive to Cape May to drive Ladybug and our tow vehicle onto the ferry was peppered with beautiful scenery and quaint little towns. Our rig looked enormous next to the cars around us. Counting the Jeep we were just barely under 60-feet.

Our welcome to the Cape May-Lewes Ferry in Cape May NJ

Cars and Ladybug packed in on the ferry like sardines in a tin.

Ladybug all snug in her spot on the ferry.

I opted to stay on board the RV because I felt like Ladybug WAS the boat. From my seat at our dinette all I could see out our windshield was the Delaware Bay and all of the sea birds that were following us. It was awesome!!!

The beach at Delaware Seashore State Park South

The sun setting behind Delaware Seashore State Park South.

Another glorious day comes to an end with a gorgeous sunset

Following our 80 minute ferry excursion we arrived relaxed in Lewes DE and drove off the ferry and onto the highway for the short drive to the State Park. We were all set up in time for a stroll to watch the sun set. It was so beautiful and calming. Our days in Delaware were filled with rejuvenating walks to the beach, strolls through the park at sunset and cool breezes relaxing under the stars in the evening before dinner.

But the most fun in Delaware was celebrating Hershi’s Bark Mitzvah! He had reached the ripe young age of 13. If he was a human son, he would have had a festive Bar Mitzvah like Brian had. So the least we could do was make his day special.

This cute Bark Mitzvah boy was ready to woof his Torah portion!

He has always loved getting dressed up. So we had him don a yarmulke which was actually the one I bought for Steve for Brian and Eve’s wedding. Then we draped him in a Tallis the I bought for Steve to wear at Brian’s Bar Mitzvah. Some may considered it sacrilegious, but to us it was a gesture of love. And we sure do love our little Hershi.

I don’t know if I have ever told you, but his name is really and acronym for the people he is named for. His full and proper name is Herman Evelyn Rose Sam Helen and Israel. Herman and Evelyn were Steve’s parents, Rose and Sam were my parents and Helen and Israel were my grandparents (Bubie and Zeyda)!!! Hershi is such a furry ball of love and wears his name proudly.

Italian Apple Cake fresh from the oven

The dusting of confectioners sugar adds just enough sweetness to the tart Granny Smith Apples

I wish I had a slice of that beautiful, not too sweet Italian Apple Cake right now!

So to help mark Hershi’s special day I made him scrambled eggs for dinner and a little taste of the Italian Apple Cake that Steve and I made for dessert.

Crossing the Chesapeake on our way to North Carolina

We even saw a battleship in Virginia on our way to North Carolina

This was taken from our bedroom window where my desk is. One of the joys of Jordon Lake!

From Delaware we headed for some extra time camping in North Carolina with Brian and Eve at Jordon Lake before traveling to Knoxville TN.

Italian Apple Cake

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We found this cake to be a perfect fall dessert. It’s very rustic and non fussy. It gets a great nutty flavor from almond flour and yogurt keeps the cake super moist.

• Total Time: 1 hour 25 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

For The Apples:

• Unsalted butter for buttering the baking pan
• 6 Granny Smith apples peeled and sliced
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon

For The Cake:

• 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 2 cups all-purpose flour
• 1 cup almond flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 1/2 cups full-fat Greek yogurt
• 3 tablespoons powdered sugar

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Instructions

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
• Mix together the apples, granulated sugar and cinnamon in a medium bowl. Set aside.
• For the cake, combine the butter and granulated sugar in a large bowl. Using a hand-held mixer, beat on medium high until light and fluffy, about 3 minutes. Beat in the eggs one at a time until fully combined, then add the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, salt and yogurt. Beat on low speed until a few streaks remain, then fold together with a rubber spatula until fully combined. (Do not overmix.)
• Sprinkle the bottom of the pan with half of the apple mixture. Spread the batter over the top of the apples. Top the batter with the remaining apples, making decorative rows across the cake. Bake, rotating the pan halfway through, until a toothpick inserted in the middle of the cake comes out clean, about 1 hour. Allow the cake to cool slightly before dusting with powdered sugar and serving.

Notes

I would recommend sticking with Granny Smith apples for this as Giadzy suggests. They have a great tart flavor and hold up better while baking than other apple varieties might.

• Author: Slightly Adapted from Giada De Laurentiis
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

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