Apple Cake

This is more of a coffee type cake than what I would call a cake. I am including the recipe for the caramel sauce, but I won’t make it
as we do not care for sauce with or over things.
You should always feel free to alter recipes to suit your family. Do not change the ratio of fat, to liquid or solids such as flour or sugar unless you are an experienced cook. However if your family doesn’t like nuts leave them out.If they can’t have eggs, use egg beaters.
 If they don’t like apples don’t make this cake. If something your family will not eat is the main ingredient in a recipe it probably is not something you should make. 
I am so lucky in that my family eats most anything and will always try something at least once. Of course, this means that they feel free to criticize anything they don't like. Such is Life
Apple Cake
½  cup shelled pecans
2 large cooking apples
½  cup (1 stick) butter, softened
1 cup granulated sugar
1 egg
1 teaspoon baking soda
¼  teaspoon salt
1 teaspoon cinnamon
1 scant teaspoon grated nutmeg
1 cup all purpose flour
Whipped cream
Caramel Sauce
½ (1 stick) butter
1 cup brown sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon evaporated milk
Preheat oven to 350°F. Chop pecans finely, set aside. Peel, core and chop apples to equal 2 ½  cups. Chop medium coarse; pieces should be about the size of your thumbnail. Set aside. In a large mixer bowl, cream the butter. Add the sugar and beat until fluffy. Add egg and beat until blended, then mix in the baking soda, salt, cinnamon, and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into a greased 9 inch round cake pan and bake for 30 minutes or until the top springs back when touched lightly. Prepare sauce. In a saucepan;  melt the butter, brown sugar, and salt. Bring to a boil stirring with a whisk; them remove from, heat and whisk in the vanilla and milk. 
To serve, ladle 2 to 3 tablespoons hot caramel sauce on serving plate. Top with cake wedge and serve with whipped cream.
Hot sauce could be poured over cake also. Which I feel is less messy.
Cake keeps well in refrigerator for a week and freezes well.
Cooking From Quilt Country     Page 75


  1. Scrumptious!

    I see this one accompanying me to family gatherings in the future. Apple cake is always a hit--and that caramel sauce?--perfect!!!

  2. Oh, after reading your intro to this, maybe I will make this for tomorrow to go with our country pork rib dinner...but without that sauce. Sounds really good! And a small enough cake to make just for the two of us. I have a recipe for chunky pecan pie bars that I can never make for us because it makes a 10x13 pan. My hubby's co-workers request them for their potlucks, so then we get a taste at least. I keep thinking I should try to make a half recipe sometime. (Would that work?)

    1. I'd go for the cake, I like recipes that make a smaller amount also. And I would sure would try a half recipe of the pecan pie bars. We all like them but they are so rich that I either make a small amount or give most of them away.


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