Right after Labor Day, people start seeking out the flavors of Fall, and now that we’re in the full swing of the season, pears and apples are all over the place. This recipe will be the perfect addition to your autumn recipe repertoire.
We sell this apple cake plain in the store year-round, which is really delicious on its own, and so versatile! Top it with a dollop of whipped cream, for example:
Or, you could even turn it into a small layer cake, iced with whatever icing you like. This cake can be baked into two 9-inch round cake pans and layered with fresh whipped cream & chopped pecans for a more festive occasion.
Get creative, and leave a comment with your results! Enjoy!
What You’ll Need:
2 ¼ cups sugar
2 teaspoons baking soda
1 ½ teaspoons cinnamon
1 ¼ teaspoons salt
3 large eggs
¾ cup vegetable oil
1 ½ teaspoons vanilla
8 cups apples, sliced into ½ inch thick slices (I prefer Granny Smith, but any apple will work fine), peeled and cored.
1 ½ cups walnuts, toasted and chopped (you don’t have to toast the nuts if you’re short on time)
3 cups all-purpose flour
1. Preheat oven to 300 degrees.
2. Grease a 13 X 9 X 2-inch baking dish. Glass is best, but metal will work fine.
3. In a large bowl, mix in the sugar, baking soda, cinnamon and salt.
4. Mix in the eggs, oil and vanilla until the mixture is smooth.
5. Add the apples and walnuts, and stir until they are well coated.
6. Stir the flour into the mixture. It will seem difficult in the beginning, but it will mix in. The batter will be very thick.
7. Bake the cake for 1 hour and 45 minutes (yes, this is the correct time). Cool it completely in the baking dish. This cake keeps well and can be made the day before if you need to plan in advance.
Yield: 12 servings