A friend brought us a big bag of apples the other day. I was going to make apple crisp, but my daughter turned her nose up to it. She’s not a fan.
So, I made the second best thing – Apple Cake.
This cake is chock full of apples and it’s moist, so moist it makes your mouth water.
You need it, you want it, please do yourself a favor and make it right away.
Apple Cake Recipe
5 apples, peeled and chunked
2 cups flour (if you want to be extra healthy, use 1/2 whole wheat flour)
1/2 tsp. salt
4 tsp. ground cinnamon
4 tsp. baking powder
2 cups sugar
1 cup oil
2 tsp. vanilla extract
Glaze: powdered sugar, milk, vanilla extract
Ok, first of all. I didn’t use any baby apples in this cake. I used honking big apples – 5 of them. If you want to talk small, medium, and large, go with the large or the extra-large. Find the big boys.
Mix all your dry ingredients and then slowly stir in the wet. Fold your chopped apples in last.
Grease a 9×13 pan and heat your oven to 350 degrees.
Pour your batter into your pan and then bake for about 50 minutes. My cake took exactly 50 minutes, but stick a toothpick or knife in it and make sure it comes out clean. I would rather err on the side of moist than dry and burnt, although I’m excellent at making dry, burnt food.
Now, while the cake is cooling, mix about 1 1/2 cups of confectioner’s sugar with a little milk…maybe a tablespoon. Go with less at first, because you can always add more to get your desired consistency. Now add a little vanilla. How much you use is up to you. I make my glaze by tasting it. If it needs more of something, I add it.
You want the consistency to be smooth and to fall off your spoon or whisk, but you don’t want it watery. Make sense?
Now glaze your cake, cut yourself a big slice of apple heaven and pour yourself a nice cold glass of milk.
Let me know if you make it!
What’s your favorite apple recipe?