Apple season is in full effect, and if you need a great fall dessert, I have just the one! My Aunt Sher made this cake for us years ago. We all demanded the recipe, and it has been a family favorite ever since. The perfect fall cake...with a few substitutions to make it healthier! The best baking apples? Mckintosh, Braeburn, or Roma are my faves. I also got a great tip from the produce lady at Central Market...choose at least two varieties of apples when y0u are baking, and mix them together. It adds more variety to each bite! Enjoy!
Washington Apple Cake
5-6 Mckintosh, Braeburn or Roma apples
3 eggs
2 cups sugar
1 cup oil (or substitute unsweetened applesauce)
1 tsp vanilla
2 cups flour (can use 1/2 whole wheat flour)
2 tsp baking soda
1/2 tsp salt
1 cup walnuts (optional)
Cream Cheese Frosting
1 8 oz package cream cheese
4 Tbs melted butter
2 cups powdered sugar
1 tsp vanilla
1/4 tsp lemon juice
Preheat oven to 350 degrees. Peel and slice apples (about 4 cups), and layer in a buttered 9 x 13 pan. Beat eggs and add sugar and oil. Beat until creamy. Mix dry ingredients, and add to egg mixture. Blend in vanilla, beat thoroughly. Stir in nuts. pour batter over apples. Bake 1 hour. Cool completely.
Mix cream cheese, melted butter, and 2 cups powdered sugar. Add vanilla and lemon juice. Spread over cake when cool.
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