Thursday, October 14, 2010

Apple Cake

During the summer months I avoid buying apples in favor of all the wonderful soft fruits available. But come fall, it's apple season! This cake is best eaten warm. I like it alone, the apple taste unadulterated. Others like a bit of whipped cream or a scoop of vanilla ice cream with it. A puddle of crème anglaise wouldn't come amiss either.

One of the best things about this apple cake is how easily it comes together. The apples are not peeled, just thinly sliced. And there are a lot of them in the recipe so the apple-ness is pronounced. Mmm, perfect for autumn.

Apple Cake

4 cups diced unpeeled apples (I cut them into 8ths, then thinly slice them)
1 3/4 cups sugar
1/2 cup vegetable oil
1 cup nuts (walnuts are great, but any nut will do. Or none, as is the case in my household)
2 eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda (called for in the original recipe, but I cut it to 1 teaspoon to avoid that metallic taste that can sometimes occur)

Stir together the apples, sugar, oil and nuts. Lightly beat the eggs and combine with the vanilla. Add to the apple mixture. Stir together the dry ingredients, then add them to the apple mixture and stir to combine. There will be a lot of apples and little batter.
Scrape into a 9 x 13 baking pan. Bake at 350 degrees for 35 minutes, then lower the temperature to 300 degrees and bake for an additional 15 minutes.


the hickles said...

when you posted this recipe three years ago, I saved it in my email! And just last week I made it for the first time! It was a big hit for our guests, and every last crumb was eaten! Thanks for sharing!!

Jill said...

Heading to make this now. :) But, I will probably peel the apples as our apples need peeling, ha!