Rebecca’s Famous Apple Cake: An Amazing Fall Treat!

Many years ago when my oldest two boys were wee little preschoolers we went to MOPs at Trinity United Methodist Church in Lapeer. A fellow mom brought in this simple apple cake to share at one of our meetings. It was amazing!

Of course, I got the recipe and tried making it myself. I distinctly remember having to call her to ask if I was making it correctly because the batter was so dry I was sure I had messed it up. Much to my surprise, she said: “Oh, I should have mentioned that it isn’t like regular cake batter, it is stiff and dry.” I cannot remember the woman’s name but I remember this silly conversation! Jennifer, maybe? Ahh, the days before texting, how I miss them!

It is a simple recipe made with pantry staples, that is one of the reasons I love it. I nearly always have the ingredients to whip it up. I make it in the morning so it is fresh plus my house smells amazing all day. It gets a lovely crisp top once it cools. It has a delicate crumb that melts like butter in your mouth and the apples offer just the right amount of texture and tartness. I assure you that your family will ask for this fall treat year round.

Follow these easy steps for success every time:

Gather all ingredients and make them look pretty like this:

Pre-heat oven to 350.

In a large bowl mix 2 cups sugar, 3 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 2 tsp cinnamon. Set aside.

In a small bowl mix 1 1/2 cups vegetable oil, 2 eggs, and 2 tsp vanilla. Set aside.

Peel, core and dice 3 cups of apples. This will take anywhere from 3-6 apples depending on variety. It really doesn’t matter what variety you use as long as you get them from an orchard near you.

Add wet mixture to dry mixture, mix gently. Add apples and mix thoroughly. Remember, the batter will be stiff.

Dump into lightly greased 9×13 pan, you’ll have ta o press it down {because like I already told you, it is stiff!}

Bake for about 50-60 minutes, this depends on your oven. Do not over bake. It’s kind of hard to tell because it is such a nice golden brown color before it’s baked. Basically, if you do not cook it longer than an hour you should be fine. But you’re not Julia Child, now are you? Neither am I, but this cake is amazing and I would serve it to her if I could.

Here is the important part: You must let it cool completely. All the way to room temperature. Because if you don’t, you will eat the entire cake before your guests arrive. I mean, I would never do such a thing, but you are a different person so who knows? Play it safe and let it cool.

I make this apple cake for my Aunties when we have a card party. I make it for my family to enjoy after football games. I make it when it’s chilly and enjoy it with hot tea. I make it when it’s hot and have it will iced tea. Everyone likes it. Everyone.

I hope you enjoy making, sharing and eating this tried and true favorite of mine. Let me know when you do!

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