"Lots-of-Apples" Apple Cake

It's that apple time of year. We have six varieties of apples in our little orchard, and as you gardeners know, just one apple tree harvest is more than a small family can use. We collect apple recipes, with three requirements: tasty, somewhat healthy and uses a lot of apples. This recipe, borrowed from an employee at my favorite local nursery, "Al's of Sherwood," fits all three requirements. We have a fire in the wood stove  gentle music in the background, and apple scent throughout our home; what a wonderful way to celebrate fall and the end of a bountiful harvest!
Fresh Apple Cake

This cake uses fresh apples and is baked in a sugared pan. It has so much flavor it doesn't need frosting!

Ingredients:

2 eggs (slightly beaten)
1 cup vegetable oil
½ cup apple sauce, (no sugar added)
3 cups chopped apples, (skins removed)
1 cup chopped walnuts (optional)
2 cups sugar
1 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla
1 tablespoon cinnamon
3 cups flour
The secret to making this cake really moist is not to over-mix the ingredients, just stir until blended.

Directions:

Combine eggs, oil, sugar and vanilla.

In separate bowl whisk the dry ingredients: salt, soda, flour and cinnamon together (the whisk works like a sifter, but easier.)

Slowly add dry ingredients to egg mixture. Stir slightly until blended. Add chopped apples, and nuts if desired.

To sugar the pan pour a small spoonful of vegetable oil in 9 by 13 inch pan. Use a paper towel to spread oil around sides and bottom of pan to lightly coat. You don’t need much oil. Pour 1/8 cup sugar into pan and shake to coat pan lightly with sugar, (shake out what doesn’t stick to pan.)

Pour dough into pan and bake at 350 degrees for 35-40 minutes. Cake is done when toothpick comes out clean.

    
Happy Harvest From Our Garden to Yours





2 comments:

CJ said...

Thanks Nancy, i love a good apple recipe YUM!

Love your blog too, so uplifting and refreshing. Enjoy your fall & harvest.

Lori h. said...

Sounds yummy. I'm going to make t this weekend, thanks