Sis blogging partner pinned this apple cake recipe a while back, and I sort of begged to make it later, when it was cooler. This is, of course, an entirely foolish idea as it’s still going to be hot around here for quite some time. As Fall is right around the corner, I’m at odds with making it any later since all I want to do in the Fall is bake. So, long, boring story short – we just went on and made the darn cake. And it’s great!
This is one of those cakes you don’t really need a stand or even a hand mixer for. We just dove in with spatulas – all the spatulas eventually – and stirred it all together. Sweet, yes? No lugging that heavy, albeit beloved, Kitchenaid mixer out.
As for the apples, I bought the variety that was cheapest that day and still good for baking. These golden delicious were definitely nice, but a little more mild on the sweetness than I was expecting. My apple of choice would have been Gala, but they didn’t have a single one that day.
So again, you just stir. Be sure not to over mix. Incorporating the dry ingredients into the wet till just combined will suffice. This will be a very thick cake batter, so if that spatula or stirring spoon is getting some resistance, you’ve done it right.
The final addition before baking – pecans. If you’re not a pecan fan or a fan of nuts in general, sure, just leave ‘em out. It’s your cake right? You can not have the darn pecans and still eat the cake, too. Mmm hmmm!
By the time Sis Blogging Partner had gotten it all stirred together, her arm probably felt like it was going to fall off and it was like it was all glued together. Never fear, it is, again, just fine. Spread it into your prepped pan and fuggetaboutit.
Oh no! A cake! Whatever shall we do?
We will do what we must, of course – we shall make a caramel frosting! This little batch of frosting took me about 8-10 minutes to hand whip into thickness with a whisk. Not stirring sedately either, but beating with the whisk as if something was on my tail. By golly, I felt like Julia Child when I was done. It also makes me realize how easy stand mixers have made it for me. But it was fun. Mostly because the end results were so tongue-wagging good.
Now, I’m a frosting fan. No, really, a true Frosting Fan. And I was a bit panicky that the amount made wasn’t going to be enough. Sis Blogging Partner kept saying it was fine, no matter how much I fretted. She’s great that way. And while I would still gladly pile on more than we had made, she was right. It was fine. I did not type that grudgingly, nope.
This is one of those types of baked goods that tastes pretty good the day it’s made, but pretty darn close to phenomenal the day after. Praise the kitchen gods, a make ahead cake! It becomes a lot more moist. The flavors of the cake itself are mild, with perfectly baked pieces of apples dappled throughout. The frosting is a great counter to this, being sweeter than the cake portion, but not too sweet at all. They are, in other words, a match made in easy baking heaven. This is a great stress-free recipe I’d definitely make again.
Fresh Apple Cake
Prep Time: 15 minutes Cook Time: 45-50 minutes Level: Easy Serves: 8-10
For the cake:
- 1 cup vegetable oil
- 2 cups sugar
- 3 eggs
- 3 cup flour
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 3 cups peeled and chopped apples
For the frosting:
- 1/2 c butter
- 1 cup brown sugar, packed
- 1/4 cup evaporated milk
- 1/2 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 9 x 13 pan.
To make the cake: Combine oil, sugar, and eggs in a large bowl. Stir in flour and baking soda until just incorporated. Add vanilla, pecans, and apples and stir. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours.
To make the frosting: Boil all frosting ingredients in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing with a whisk until of spreading consistency. Spread over top of cooled cake.
Leftovers can be kept covered on the counter for a few days.
My only complaint about the recipe would be the oil. It’s not the fault of the recipe at all. Many use oil as this one does, but next time I’d like to try some things differently, one being to replace the oil with applesauce. It does have a slight oily flavor and texture, but this is really a very slight niggle I have with the recipe a a whole. I still enjoyed it very much. I also wonder if adding a touch of sour cream or Greek yogurt, when using the applesauce, would be good to help keep it moist. I don’t tend to differentiate with cake recipes very much, but feel it might be worth trying with this one next time.