Fall means apples, and apples mean moist, delicious, cake made with fresh apples. This cake is so good and quite easy to make. Serve it at room temperature or warm with a drizzle of caramel sauce and whipped cream. I must admit, I love this cake for breakfast too! Tart apples work the best and really permeate the entire cake with an apple flavor. You can get fancy and make the cake in a bundt pan, or springform pan. I like the old standard 9 x 13 for this cake, but cupcakes work well with this recipe too! I don’t think the shape matters a bit, just take a bite and you will love it.
2 cups flour
2 teaspoon baking soda
1 1/2 teaspoon cinnamon
12 teaspoon nutmeg
1 teaspoon salt.
Mix the dry ingredients well and set aside.
Cream together:
2 cups sugar
1/2 cup canola oil
2 eggs, beaten
1 teaspoon vanilla
Once wet ingredients are creamed together to form a smooth batter, slowly add in the mixed, dry ingredients. Blend well.
To batter add:
4 1/2 cups peeled, diced, tart apples
1/2 cup chopped unsalted, almonds
Blend well. Pour into buttered and floured 9 x 13 pan. Top cake with a mixture of 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1 teaspoon cinnamon.
Bake 45 – 50 minutes at 350 degrees or until cake pick comes out clean when poked in cake center. Cool prior to cutting.
Serve with whipped cream, and/or caramel sauce.
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