Monday, September 21, 2015

Fall Apple Cake

Here's what I know: that this world- as cold, and confusing, and complicated as it can be- still has apples in it. And cinnamon sticks. And salted caramel frozen yogurt. So let's make cake and let our mouths (and hearts) rejoice!

I made my Fall Apple Cake today. I made it because I wanted to give you something simple and super quick to sweeten up your day. Behold:

Y'all. You won't believe how perfect this is. This cake is a one bowl cake. You don't need a mixer. You don't need crazy ingredients. You don't even need a cake pan. This beauty is made by mixing dry ingredients, apples (and nuts, if desired), and wet ingredients in one bowl, like this...

...and then patting it into a regular baking pan...

...and throwing it in the oven until it's lightly brown and set. Check it:

Easy, easy, easy. And ooooooh so good. This is the perfect way to welcome autumn!
Oh man. Love yourself a little today and make this. Make it for you. Make it for someone who lives with or near you. Make it for someone who works with you. Just... make it. Trust me.

Here's how to bring this goodness home:

Fall Apple Cake
Adapted from family recipe

In a large bowl, mix together:

3 cups all-purpose flour
2 cups granulated sugar
2 tablespoons brown sugar
1 teaspoon baking soda
1 1/4 teaspoon salt

To those dry ingredients, add: 

3 cups peeled, diced apples
1 cup chopped pecans (or walnuts, almonds)

Mix well to coat apples and nuts in flour mixture.

To the same bowl, now add:

1 cup vegetable oil
2 large eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon

Stir well to combine all ingredients. Finished batter will be thick, like cookie dough. (Don't freak out.) Press into ungreased 9" x 13" pan and pat smooth. Bake at 350 degrees for 45 minutes or until toothpick comes out clean. Don't overbake! Cool on wire rack.

Store in airtight container in cool place. Keeps up to 3 days.

I love serving this cake cut in thick squares and topped with cinnamon whipped cream or, as I did here, with a scoop of Oikos' Salted Caramel Greek Frozen Yogurt with just a light dusting of cinnamon. (Have you tried that stuff? Omgosh.) I also like it straight out of the pan with a cold glass of milk. But however you serve it, it's perfection. Simple, quick, apple and cinnamon and brown sugar perfection.

Let our mouths rejoice!

Hope you enjoy. And happy fall, y'all, from Texas. -Brin


MamaBirdEmma said...

Oooh! I'm bringing dessert to a dinner party tomorrow and now know what I'm going to make! Thank you!

FlowerLady Lorraine said...

This looks and sounds delicious!

Thanks for sharing the recipe ~ FlowerLady said...

Lovely! I'll be setting my daughter to task immediately. Thanks for posting the recipe.

Dani said...

Dear Brin, I was so inspired by your recipe that I baked it almost immediately and brought it to friends for a afternoon tea and coffee. It was so delicious and everyone asked for the recipe;-) So I will translate it for us in german.
Thanks a lot and xoxo from Switzerland

Dani said...
This comment has been removed by the author.
Alexandra said...

This sounds very good. Can you please tell me if 2 cups of sugar mean about 400 g, because it seems like too much sugar to me. Thank you and I hope you will reply soon.

Alexandra from Romania

Brin said...

Thank y'all! Alexandra- yes, 2 cups of sugar equals roughly 400g. You can certainly use less if that is too sweet for your taste. Happy baking!