There are certain baked goods that are just a part of autumn. Apple cake and pumpkin bread are two such examples. When I got home from book club last night, I decided to whip-up the former because I had a handful of apples that needed to be used (as they were getting past their prime). This is a classic recipe, so you've likely tried it before.
Apple Cake
Cream together:
1 cup oil (I use Canola)
1 1/2 cups brown sugar
2 eggs
1 tsp. vanilla
In a separate bowl, sift together:
1 1/2 tsp. baking soda
2-3 tsp. cinnamon
1 1/2 tsp. nutmeg
2 1/4 cups flour
Gradually stir-in the flour mixture to the creamed mixture. Stir in 3 cups chopped, peeled apples. The dough will be stiff. Spoon into a greased 9 by 13 pan and bake in a 350 degree oven for about 45 minutes (could take a bit longer). Test for doneness by inserting a toothpick in the center of the cake. Remove and cool. Although you can make a glaze for the top, we prefer just a dusting of powdered sugar. We find glazes to be too sweet and overpowering. With just powdered sugar, the apple/cinnamon cake flavor is enjoyed more. An alternative would be a dollop of whipped cream.
Would you like a slice?