Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

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Friday, October 23, 2015

Nadine's Fresh Apple Cake (stays SO moist!)

Apple cake frosted with browned butter cream cheese frosting...

 Above and below:  Recipe baked in bundt pan.

 Below:  Recipe baked in 9x13" pan, 
frosted with "quicker" browned butter frosting.

If you happen to own an apple peeler like the one shown below
you will be able to get this cake into the oven with 
little effort and less time spent doing it.

My sister Nadine often brought a pan of this apple cake for us when she'd come up from Arkansas.  It is SO moist, and SO good!  Here's the recipe for it.  I'm happy that she shared it with me.

Ingredients and Directions 

Combine, set aside and let soak for 1 hour (some bakers skip this actual "soaking step" and just proceed as if they had "soaked" them):

4 cups peeled and chopped apples
1 cup "Omega" kind of vegetable oil (OR you favorite vegetable oil).
1 and 1/2 cups sugar  (Original recipe calls for 2 cups, but I did not miss the 1/2 cup I left out.)


After the "soaking time" is up for the chopped apples in the oil and sugar, slightly beat 2 eggs and add to the apple mixture.  Also, add 1 teaspoon Vanilla, and stir in.

In a separate container, combine the following dry ingredients: 

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon allspice (Opinion:  For the best tasting cake, do not substitute with any other spice.)
1 and 1/2 teaspoons cinnamon
1 teaspoon salt

Blend the dry ingredients into the apple mixture.

Fold in 1 cup raisins OR chopped dates and 1 cup chopped pecans OR walnuts.  (OR you can add flaked coconut, too!)  Tip:  If my raisins or dates seem too firm, I would just add them to the apple/sugar/oil soak at the beginning of this recipe.

Bake at 325-degrees for "about" 1 hour if you choose to bake this in a greased and floured Bundt pan.  

Optional baking method:  I sometimes bake this cake in a 9x13x2-inch greased and floured pan for just under one hour-- but check your cake for doneness with a toothpick or very clean/sharp knife at just under 1 hour.  If knife/toothpick comes out clean, it should be done.  


If you really want to put something on this cake and want a topping that seems  made-to-order for just this kind of cake, see the two options below..

Apple Cake GLAZE

Bring just to a rolling boil 1 can sweetened condensed milk (not evaporated milk), 1/2 stick butter and 1/2 cup brown sugar, packed.  Add 1 teaspoon vanilla or rum flavoring and stir well.  Pour this hot mixture on hot cake fresh from the oven and sprinkle with slivered almonds or pecans.  Cool.



Heat ½ stick butter in pan over medium heat and watch closely while stirring until the butter turns golden brown in color.  Then,...quickly add to the hot/browned butter about two tablespoons of milk to stop the browning, and then stir in some SIFTED powdered sugar till you have the amount and consistency of frosting you need.  It may be necessary to add tiny amounts of more milk to get a smooth texture.   I poured "ribbons" of this frosting from end-to-end over the still warm (but not hot) cake.   Once this kind of frosting hits the cake's surface, it cannot be spread without making a mess.  Again, you have to get this type of frosting onto the cake very quickly before it thickens too much to pour it on.

Oh, my goodness!!!!!-- this cake is so 
delicious with a browned butter cream 
cheese frosting, too!

This cake freezes well, too.

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