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I live in the mountains. Which means this time of year? Apples abound. Well, pumpkins and squash too, but especially apples.
For the past month, I’ve been buying apples from the farmer’s market down the road. They got them straight from the orchard just over the North Carolina line and at $9 a half-bushel made my kids pretty happy.
Especially because when apples abound, I make this.
It’s the best apple cake ever. It’s simple, packed with the apple, peel and all, for the ultimate bang for your buck in nutrition and flavor. I took it to the church potluck and have been asked numerous times for the recipe.
So here it is. Straight from my sticky counters to yours.
Apple Cake (from Simply in Season)
5 cups apples (unpeeled and chopped, I put mine in the food processor for a finer shred and because I’m lazy)
1 1/3 cup sugar
Combine in large bowl and let stand while mixing other ingredients.
1/2 cup oil (I use vegetable oil)
2 eggs (slightly beaten)
2 teaspoons vanilla
Crack the eggs into a small bowl. Beat slightly. Add the oil and vanilla.
1 cup whole wheat flour
1 cup plain flour (or just use this like I do when I’m out of ww)
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 cup nuts (if you’re so inclined. I never am.)
Combine in a third bowl. Stir flour mixture into apples alternately with egg mixture. Pour into greased 13×9 inch baking pan or casserole dish. Bake in preheated oven at 350 degrees, 50-60 minutes until knife inserted in center comes out clean. (May take longer if apples are very soft.)
Meanwhile…
2/3 cup brown sugar
1/4 cup milk
1 tbsp flour
While cake bakes, whisk together in saucepan and heat to boiling, stirring to dissolve lumps. Remove from heat.
1/3 cup powdered sugar
Mix into caramel sauce and pour over hot cake.
Delicious for dessert, brunch, or just as an afternoon snack!
Lindsey P. Brackett 