Happy November! This month makes me joyful...Thanksgiving, our anniversary (5 years already!), Starbucks egg nog lattes, time for neighbors to put away the six foot hairy black spider that clings to the front of their house...ahh, good memories.
Ahem, anyways. Do you find yourself overwhelmed by a wave of apples that you don't know what to do with? Perhaps you inadvertently bought a bushel at the Farmers Market, not knowing that your fruit drawer was ALREADY full of Honey Crisps and Galas? Not that I can relate, but if this is YOU, you need to try this apple cake. It is the quintessential fall dessert, deliciously moist and warm with cinnamon spice, and with only a 1/2 cup of oil, it's not that bad for you.
1 & 2/3 cups sugar
1/2 cup vegetable oil
2 tsp. vanilla
2 cups flour
2 tsp. baking soda
1 & 1/2 tsp. cinnamon
1 tsp. salt
1/4 tsp. nutmeg
5 cups chopped, peeled apples (Golden Delicious, Galas, Fuji, MacIntosh all work well)
In a large bowl beat sugar and eggs. Add oil and vanilla. Mix well. In medium bowl sift together flour, baking soda, cinnamon, salt and nutmeg. Add to sugar mixture. Blend well gently, being careful not to overbeat the batter. Stir in apples. Pour into greased 9X13 baking dish. Bake in preheated oven at 350 degrees for about 45-50 minutes. Check for doneness at around 45 minutes.
If the 1 & 2/3 cups of sugar in the cake aren't enough for you, then feel free to FROST the cake with the following:
6 ounces cream cheese, softened
3 Tablespoons butter, softened
1 tsp. vanilla
1 & 1/2 cups confectioners sugar
Combine cream cheese, butter and vanilla in a small bowl. Beat until well blended. Gradually add confectioners sugar until mixture reaches spreading consistency.
This cake is a great company dessert served unfrosted with vanilla ice cream and caramel sauce.