I haven’t shared a recipe in quite a while. With the “food season” upon us and the markets full of fall apples, I thought this might be a good time to post my favorite apple cake recipe. It’s very easy to make, especially since you don’t have to peel the apples. Maybe you can make it to show your appreciation to your favorite veteran!
Disclaimer: I happen to be allergic to apples (weird, I know), so I can’t vouch for the flavor, but it sure smells heavenly while it’s in the oven. Plus, my husband and guests assure me that it’s, as my daughter would say, fabulous! Are they telling the truth?
1 C flour
1 C sugar
1 tsp. soda
1 tsp. cinnamon
¾ tsp. nutmeg
¼ C butter
2 C grated, unpeeled baking apple (I just slide them into six vertical pieces, remove the core with a paring knife, and grate)
In a medium bowl, combine the dry ingredients and set aside. In a large bowl, use a mixer to cream the butter, sugar, and egg until it’s all light and fluffy. Gently fold in the shredded apples. Then, gently (to avoid bruising the apples) mix in the dry ingredients. The batter will be stiff.
Spread the batter in a greased 8-inch pan. Bake for 30 – 35 minutes at 400°F. Let cool for a few minutes. The cake is best served still warm with a couple of tablespoons of rum sauce spooned over each piece.
½ C butter
1 C sugar
½ C half-and-half
1 tsp. vanilla
3 Tbsp. rum
Melt the butter n a small (preferably non-stick) pot over medium-high heat. Add sugar and half-and-half. Continue cooking, stirring, until the sugar dissolves and the sauce boils and starts to thicken. Remove from heat. Stir in nutmeg, vanilla and rum.
This makes more than you’ll need right away, but it keeps for ages in the back of the refrigerator, waiting for your next apple cake.