Apple Cake Recipe is a delicious, moist old fashioned cake made from scratch with apples and nuts, baked in a sheet pan, topped with yummy Caramel Icing of butter, brown sugar and evaporated milk. It's an excellent cake for potluck and church suppers.
I first tasted this old cake in the early 1960"s when a bowling team member brought it to our weekly meeting.
Growing up, Mama made her apple cakes by cooking fresh apples (with the peelings) on top of the stove in a skillet with pork fat.
When the apples thickened, she stirred in sugar. She then spread this filling between layers and on top of a Vanilla Cake.
Without spices, this made a delicious, strong apple tasting cake.
UPDATE: Includes an Apple Cinnamon Raisin Cake and Cupcakes.
Combine oil, sugar, and eggs.
Sift together flour, salt, and soda twice. Stir into oil mixture and mix well.
Stir in vanilla. Fold in apples and nuts.
Pour into a greased and floured 9" x 12" baking pan and bake in a preheated oven 325F. for about 45 minutes or until done.
To test to see if it's done, stick a small knife or a toothpick into center of cake. If it comes out clean, it is done.
Remove from oven and cool cake.
Melt butter and sugar in skillet over low heat.
Stir in milk and bring to a boil.
Remove from heat and stir in vanilla.
Cool and spread on the thoroughly cooled cake.
To serve, cut cake into 3 inch squares or bars.
TIP: For a super moist cake leave it in the pan. Ice it and put on a tight fitting lid.
Let sit overnight.
Served at home or carried it to a special event, you won't have leftovers.
Substitute the brown sugar for 1/4 cup of the white sugar in the recipe above.
Sift the cinnamon and allspice with the flour mixture.
Fold in the raisins with the pecan into the batter and bake as above.
Mix as in Apple Cinnamon Cake above.
Pour into large cupcake tins.
Bake 20-25 minutes until test done with a toothpick inserted into center.
Frost with Cream Cheese Frosting.
Makes 24 cupcakes.
If you enjoyed this cake, you may also enjoy
Fresh Apple Cake baked in a tube pan.