Prep 30 mins
Cook 1 hr
My favorite recipe from my friend Dianne who requested this as a birthday cake from her gramma when she was a child. I love to make this cake, but its even better when Dianne makes it!
- 4 cups peeled and diced apples
- 2 beaten eggs
- 3 teaspoons cinnamon
- 1 1⁄4 cups sugar
- 1⁄4 cup vegetable oil
- 2 cups flour
- 2 teaspoons baking soda
- 1⁄2 cup white sugar
- 1⁄2 cup brown sugar
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 cup water
- 1 teaspoon vanilla
- 2 tablespoons flour
- Combine flour, cinnamon and baking soda and set aside.
- In a large mixing bowl, stir together apples and 1 1/4 c sugar.
- Add eggs, oil and vanilla, combining well.
- Gradually stir in flour mixture.
- Continue stirring until all flour has been mixed in.
- DO NOT USE AN ELECTRIC MIXER.
- Mixture will be very thick.
- Spread in 9x13 pan.
- Bake 45 minutes to 1 hour at 350.
- Cake is done when toothpick inserted in middle comes out clean.
- After cake has been baking for 25 minutes begin to make the topping.
- Heat butter sugars and water until melted in medium saucepan, stirring frequently.
- Add 2 TBS flour.
- Cook over low until it thickens and is less cloudy.
- Remove from heat and add 1 tsp vanilla.
- When cake is done, spread topping over all and allow to cool.
True this is not a "pretty" cake, but rather a very tasty one...and it doest look wierd, BUT it shouldnt be dry and the topping does make it much better! Sounds like you did nothing wrong Missy!
I wasn't sure what to make of this cake when I first took it out of the oven. It looked very bumpy and dry, and I was very careful to follow the instructions exactly, and I'm not sure it is supposed to be like that. So it is a cake that definitely needs the topping for aestetic reasons. The topping is worthwhile in its own right being a very nice caramel mixture which balances out the apple rather well. The cake is actually not over-dry once you cut into it and the topping makes sure of that. It's the kind of cake that gets better with time. I ate it over a few days and the taste kept improving. Although it won't stick around too long because it is a yummy cake.
Laurie, this was a fatastic cake. Nostalgic, decadent, yet not cloying. I checked my cake after 35 min of baking, and the top was already golden brown, so I turn off the heat, and let it rest in the oven for another ten. Extremely moist (not dry at all!). I poked a few holes in the cake and then drizzle on the topping. I substitute some instant coffee granule for the vanilla for the topping (which i though was a good substitute, since its slightly bitter taste counters the caramel and apple). My cake was very soft - almost too soft to cut into perfect wedges. And, becuase I didn't quite have enough apples, I added alittle raisens. I used only 1 cup of sugar - and it was just right for us, if not still on the sweeter side. All in all, I can only say : "OH BABY!" Thank you for the wonderful recipe ! ;)