Today is a rare day…
I had time to bake a cake.
I’ve had this recipe for many, many years…
(It says Washington Apple Cake, but you can use any kind of tart apples)
I just love the smell of apples & cinnamon through the house
when this cake is in the oven.
Apples and cinnamon… yum
Core, peel, and slice the apples.
I can’t help but love how these apples look.
(I guess I’m always looking through the lens of a camera) . . .
Place the sliced apples on bottom of pan. You don’t have to make them all lay
a certain way because you won’t be flipping this cake over (like you do with
Pineapple Upside Down cake).
Mix the eggs with the sugar & oil, then add the dry ingredients and mix well.
Spread this mixture (it will be thick) over the apple slices:
Put in oven at 350 for around 50 min or until toothpick inserted in center comes out clean.
The moist bottom with apples and cinnamon-y goodness is another one
of those best parts of this cake.
But the top crust is still my favorite part!
With Whip Cream.
Or better yet…
With a nice scoop of vanilla ice cream.
Here’s the recipe:
A P P L E C A K E
2 cups sugar
1 cup oil
2 cup flour
2 tsp cinnamon (less if you don’t like cinnamon)
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 cup chopped walnuts or pecans (I did NOT put in nuts since I don’t eat them – they are a migraine trigger)
4 cup thinly sliced tart apples
Beat eggs with a mixer until thick and light.
Combine sugar and oil; pour into eggs with mixer on medium.
Stir together flour, cinnamon, baking soda and salt; add to egg mixture with vanilla.
Beat to mix.
If adding nuts, stir them in now.
Spread apples in buttered 13×9 pan.
Pour batter over apples, spreading to cover.
Bake at 350 for 45-50 min. (time will vary depending on your oven).
OPTIONAL: You can spread or drizzle this icing over the Apple Cake:
Cream Cheese Frosting:
Soften 2 cream cheese squares (3 oz each). Beat until fluffy.
Beat in 1/4 cup melted butter.
Beat in 2 cup of 10x sugar and 1 tsp lemon juice.