By Julia Westhoff
Apple season is upon us, and it is truly one of my favorite times of the year. The girls and I have explored many of the local pick-your-own orchards, and they each have their unique charms. It’s the perfect activity for us because it’s so easy and (dare I say?) fruitful. Each time I come away with bushels of beautiful apples and spend the next day grinding them into sauce to freeze.
I am always looking for new ways to use the apples, and this recipe might be one of my favorites. It is so easy and so tasty – we eat it for breakfast and dessert.
Don’t worry if the batter looks a little strange – the massive amount of apples keeps it from being smooth and pourable. But it will bake up right, I promise you. One thing to be aware of is the cooking time. Our oven runs really hot, and I like my baked goods to be slightly gooey. You may choose to leave yours in for a bit longer. And the glaze is totally optional. I think it would be fun to play around with it a little by adding some cinnamon, lemon, or caramel.
Hope to see you at the orchards!
Julia’s Apple Cake
3⁄4 cup vegetable oil
1 1/2 cups sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1⁄2 teaspoon salt
4 cups peeled chopped apples
2 tablespoons butter, softened
1/2 cup powdered sugar
2 tablespoons milk (or enough to make a glaze)
Heat oven to 350. Beat eggs with oil until smooth. Add next six ingredients and stir well. Fold in apples and pour into greased 9×13 pan. Bake for 35 minutes, or until a toothpick comes out clean. Wait until cake is just slightly warm and top with glaze.