Autumn is here, and it is apple time! This recipe for apple cake brings a new flair for an apple dessert. I was introduced to this recipe when we visited in Eureka, Nevada and were invited for dinner at the home of Marian Byler. She served up this dessert and I had to have the recipe. The sauce was absolutely to die for!
It was a hit recently when I made it and served it to friends at a cookout.
The recipe is easy to make and it appears dry before you add the apples. Never fear – once those apples are added, the moisture seeps right through. Serve it with or without the sauce – and add a dollop of ice cream if you are not counting calories.
- 1½ cup sugar
- ⅔ cup shortening (I used butter)
- 2 cups flour
- 1½ tsp. baking soda
- 1½ tsp. nutmeg
- 1 tsp. cinnamon
- ½ tsp. salt
- 2 eggs, beaten
- 4 cups apples, peeled and diced
- ½ cups chopped nuts
- SAUCE: ½ cup butter, ½ cup cream, ¾-1 cup sugar, 1 tsp. vanilla
- Cream shortening and sugar
- Sift dry ingredients and all to the creamed mixture.
- Add beaten eggs, apples, and nuts.
- Beat until well blended.
- Put into a 9 x 13 pan
- Bake at 350 for 35 minutes
- SAUCE: Mix ingredients and boil for 1½ minutes. Serve over cake.