Recipe for Apple Cake

A couple weeks ago I bought a bag of apples.  For the first few days, I was eating two or three a day because they were so fresh and yummy.  I gave a few away to kids at HCC.
Last weekend I made Apple Crisp and its whole panful disappeared in a couple days.

Yesterday, I got home from class and could smell apples.  The rest of the bag had been forgotten next to the leg of the kitchen table.

I decided Apple Cake should finish off the fruit.

I went through my box and came across a recipe written in my sister-in-law’s handwriting on notebook paper.  She’s a very busy business owner, so for her to have taken the time to write this down meant she really really likes it!  I believe the last time I made this cake was when Middle Son was in grade school, so, yeah, it’s been quite awhile.

My aching feet can tell you why.  The prep time is quite lengthy, and I did most of it standing at the counter.  I suppose I could have peeled the apples while sitting down, but that would have been a very big temptation for the cats to use their curiosity factors.
However, my guys and a couple friends and I agree that this cake is a worthwhile endeavor.


Preheat oven to 350o
The pan is 13x9x2 but requires no prep

In mixing bowl, sift together:

3 cups flour
1 teaspoon salt
1 teaspoon soda

Set aside.
1 cup nuts, chopped (walnuts or pecans)

4 cups Apples peeled, cored, and chopped

Prep, measure, and set aside in separate dishes.
In a large bowl:
3 eggs, beaten together
2 cups sugar
1 1/2 cup oil

Cream together a couple minutes with mixer on medium until bright yellow.
Stir in by hand with a strong arm and a sturdy spoon
2 teaspoons vanilla
then the flour mixture
then the nuts and apples
Pour into pan and bake in pre-heated oven for about 45 minutes until tester pick comes out clean and the cake pulls away from the pan a little bit.

Meanwhile, prepare Topping in a medium saucepan.

1 cup brown sugar, 1/2 cup unsalted butter (which works best, but I guess margarine could be used) melted together
then add 1/4 cup milk.
Bring to a low boil and stir for 2 1/2 minutes.

Let it cool to just above room temperature in the pan.

While cake is hot out of the oven, pour the topping gently over all.

Let it sit for about 30 minutes.  Some of the topping will be absorbed to make the cake moist.

Ready to cut while still warm in about 45 minutes.

Great with vanilla ice cream or whipped cream or even warm applesauce.

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