Grandma’s Best Dessert Recipes, #1
I bet you’ve never tried apple cake like this before! Yum! Prepare yourself for an explosion of delicious aromas lingering in your kitchen when this cake is baking in the oven! You may have to shoo the neighbors off your property…
Or just invite them in for a cup of coffee and a slice of this yummy cake! If you’d like, you could make two of these cakes (with or without the topping) and freeze the other one for later. That way you’ll always have a sweet treat ready, when you don’t have time for baking.
1/2 cup Gold Medal all-purpose flour
1/3 cup Domino sugar
1 tablespoon baking powder
1/4 tsp kosher salt
1/2 tsp pure vanilla extract
2 large Eggland’s eggs, lightly beaten
2 tbsp vegetable oil
1/3 cup 1% or 2% milk
3 – 4 large apples, cored,peeled,and cut into thin wedges — I used 2 gala and 1 Pacific Rose apple
1/3 packed brown sugar
1 large egg, lightly beaten
3 tbsp Land O’ Lakes unsalted butter, melted
1/4 cup roughly chopped walnuts
Preheat the oven to 400 degrees F. Butter a 9-inch springform pan and set it aside. (Or use a regular, square cake pan.)
In a large bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended.
Add the apples and stir to thoroughly coat them with the batter. Your bowl will contain mostly apples, covered with a bit of batter.
Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 35 minutes.
Note! If you are making this cake without topping (as seen in the picture), bake for 10-15 minutes longer until it’s done.
Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
Remove the cake from the oven and turn the oven down to 350 degrees F. Pour the topping mixture over the cake and sprinkle with the walnuts.
Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 15 minutes. After 10 minutes take a peek and make sure the brown sugar is not burning. Make sure you are baking the cake in the lower-middle of the oven and not a rack near the very top of the oven. Transfer the cake pan to a rack and allow to cool for 10 minutes.
Serve warm or at room temperature.
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Quick tip: Serve with a scoop of vanilla ice cream!