Hi all – Eva from Eva Bakes back again with a great recipe that is big enough to feed your family over the holidays!
Did you go apple picking this fall and still don’t know what to do with your leftover apples? Well, you can certainly make a classic apple pie or a crisp/strudel/cobbler. But have you ever thought about making an apple cake? This recipe will use up at least 5 apples so it’s a great way to use up your apple stash and please a crowd (no crust rolling here!).
The apple cake is soft and chock full of tart apples, and the salted caramel sauce on top really makes the cake special. This recipe yields a 9″x13″ pan so you will get at least 24 servings out of this. Just make sure you save yourself a few slices because this will go fast.
Store any leftovers (ha!) in the refrigerator, or just send it to me. I’ll make sure any extras don’t go to waste. (I’ll take your extra apples too, in case you still have some left over.)
Happy holidays and Happy New Year to all!
- 2 cups all-purpose flour
- 1 and ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup (1 stick) unsalted butter, softened
- 2 cups granulated sugar
- ½ teaspoon vanilla extract
- 2 eggs
- 6 cups tart apples (I used 5 medium Pink Lady apples), peeled, cored and chopped
- Salted caramel sauce (store bought or homemade), optional
- Preheat your oven to 350 degrees F. Generously grease a standard 9"x13" baking pan and set aside.
- In a medium sized bowl, whisk together the flour, cinnamon, nutmeg, salt and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time and mix well after the last egg. Turn the mixer to low and gently add in the dry ingredients until everything just comes together. Turn off the mixer.
- Fold the apples in by hand. The batter will be super thick and seem difficult to mix.
- Transfer the batter to your prepared baking pan and bake in your preheated oven for 40-45 minutes or until a toothpick in the center comes out clean. If desired, top with salted caramel sauce or frosting of your choice.
- Allow the cake to cool before serving. Store leftover cake in an airtight container in the refrigerator. It will last for several days.
Yield: One 9″x13″ cake; at least 24 slices, more or less depending upon how big you slice them
Source: Cake from Taste of Home; sauce is from my first batch of failed dry salted caramel
