Tuesday, October 19, 2010

Harvest Apple Cake

Big Chunks of Apples.
I wasn't sure how so many apples and so little batter would turn out,
but this might be my new favorite snack cake.
It Doesn't Need Frosting...
One more perk to this cake.
You can substitute applesauce for 1/2 of the oil.
The quantity of apples keep it beyond moist.
I found I was "trimming up the edges" as we say in our family TOO much.
It's THAT good.

Harvest Apple Cake:

2 eggs
1 c. oil - you can sub applesauce with great results
2 c. sugar
3 t. apple pie spice - which is just cinnamon, nutmeg and allspice
1/2 t. salt
1 t. vanilla
2 c. flour
1 t. baking soda
4 c. apples, peeled, cored and seeded

Preheat oven to 350 degrees.

Grease a 9x13 inch pan.

In a large bowl, combine eggs, oil and sugar. Beat until light in color, about 2 minutes. Add spices, salt, vanilla and soda. Add apples and stir until incorporated. Add flour, stirring until just blended.

Pour into prepared pan. Bake for about 1 hour. Mine took a bit longer - bake until a toothpick comes out clean.

You may garnish with whipping cream or sprinkle with powdered sugar.

Bon Appetit!

***Chef's Note - I used canned apples, which come in a light juice. Somewhat hard to find, but I am sure fresh apples would work well also.

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