This cake recipe I’m about to share with you is ridiculously delicious. My sweet, sweet mother has been making it for me ever since I was little, and ever since I was little, I’ve been eating it for breakfast, lunch and dinner until it’s all gone.
It is a huge crowd pleaser when you bring it to a party to share, and neighbors LOVE it when you bring them a plate of apple cake. Trust me on this one.
It comes together very easily; I never even bring out the mixer for this one, just whip it up in a bowl and pour the batter in the pan. And the icing is the best part*. Rather than just your standard milk + powdered sugar concoction, this one also has butter and cream cheese for extra-smooth, just-the-right-amount-of-rich flavor that is making your mouth water right now.
My wise mother reduced the amount of sugar that’s called for in the original recipe, and it’s just the right amount now, so you can still taste all the other flavors without the overload of sweetness.
* In truth, the best part is a three-way tie between the icing, the walnuts and the apples. The cinnamon is a close second. And the vanilla! I’ll stop.
Apple Cake Recipe
- 1 cup oil
- 3 eggs
- 1-1/2 cups sugar
- 1 tsp. vanilla extract
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 4 cups apples, peeled and chopped
- 1 cup chopped walnuts
Preheat the oven to 325. Grease a 9×13 pan, and spread the chopped apples evenly across the bottom.
Mix oil, eggs, sugar and vanilla in a mixing bowl. Add sifted dry ingredients and stir to combine. Pour this batter over the apples, and spread with a spatula to cover the whole pan. Bake for 40-60 minutes, until a toothpick inserted in the center comes out dry.
Icing
- 3 Tablespoons melted butter
- 3 oz. cream cheese
- 1-1/4 cups powdered sugar
- 1 tsp. vanilla extract
Frost the cake while slightly warm.
Best enjoyed warm. Mmmmmm.
Mmm.
