Apple Cake

Simply in Season says this can be made with fewer apples (it calls for FIVE cups), but if you’re making APPLE cake, I say go for the whole enchilada.

So yeah, you’re going to need to get out three bowls. In one, you’ll need to put 5 cups of apples (unpeeled and chopped; it didn’t say to core them, but I figured I should. My dogs love cores anyway) and 1 1/3 C sugar. Combine and go on to bowl #2.

In bowl #2, lightly beat 1/2 C oil, 2 eggs, and 2 tsp vanilla.

In bowl #3 (the biggest), combine 1 C whole wheat flour, 1 C flour, 2 tsp baking soda, 2 tsp cinnamon, 1 tsp salt, and 1 C nuts (optional; I didn’t feel like nuts today).

Add a little of the egg mixture to the apples, stir, a little of the flour mixture, stir, and so on, until you have an egg/flour/apple mixture medley. Pour into a greased 9×13 pan (or a pan sprayed with coconut oil) and bake in a preheated oven (350F degrees) until a toothpick comes out clean, about 50-60 minutes. You are probably going to think, boy, I hope this cake rises. This is weird looking. (I should have taken a picture).

While the cake is cooking, bring the following to a boil: 2/3 C brown sugar, 1/4 C milk or cream, and 1 T flour, stirring occasionally. When it gets to a boil remove from heat, and when the cake is just about done stir in 1/3 C powdered sugar and pour on top of the warm cake when it comes out of the oven. (Don’t you just love when you can pour the frosting on a hot cake? No waiting!)

The verdict: This cake is truly a celebration of apple. Apples never tasted so good. The whole wheat keeps everything from being too sweet, and the caramely frosting complements the apple flavor perfectly. Sigh. Good thing New Year’s (and the new diet) is Friday.

You may also like:

1. Apple Spice Waffles with Apple Topping
2. Apple Praline Pie
3. Black Walnut Cake
4. Secret Chocolate Cake
5. Bulgarian Yogurt Cake