Email to Linda       

Fresh Apple Cake w/Cream Cheese Frosting

Source of Recipe

Hometown Cooking, Oct. '99, pg. 21


Recipe Introduction

This is wonderful! I was drawn to this recipe because it only calls for 1/2 cup of oil and most other apple cake recipes call for 1 to 1 1/2 cups of oil! The suggested frosting recipes from the magazine are included at the bottom. And I've tried them all and they are all delicious. Any other notes I have are at the bottom, too.

List of Ingredients

4 cups finely chopped, peeled cooking apples (such as Golden Delicious, Rome, Granny Smith, Jonathan or Newtown Pippin)
1 1/2 cups sugar (original recipe calls for 2 cups)
1/2 cup oil
2 beaten eggs
2 t. vanilla
2 cups all-purpose flour
2 t. baking powder
2 t. cinnamon
nutmeg, to taste (optional)
1 t. salt
1/2 t. baking soda
1 cup walnuts -- optional (I don't use)

Cream Cheese Frosting:
8 oz. cream cheese -- softened (I use light)
2 Tbs. butter -- softened
2 t. vanilla
2 cups powdered sugar, approx. -- sift if desired
splash of milk, if needed



Recipe

Grease and flour two 8 or 9 inch round baking pans or a 9x13 baking pan.

Combine apples and sugar. Add oil, eggs, and vanilla.

Combine flour, baking powder, cinnamon, nutmeg, salt, and soda. Add to apple mixture; stir just until combined.

Stir in nuts, if using.

Pour into prepared pans. Bake at 350 for 30-35 minutes (about 35 min. for a 9x13 pan).

Cool layers in pans on racks 10 minutes. Remove from pans (leave 9x13 cake in pan). Cool completely.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk, if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.

NOTES : I added nutmeg to the cake and I didn't chop my apples very finely. I like to have apple chunks. And I think I used Granny Smith apples. I also drizzled the frosting with a little fat-free caramel ice cream topping.

Here are the 2 frosting recipes they listed with the cake:

Cream Cheese-Caramel Frosting:
Beat one 3 oz. pkg. softened cream cheese and 1/4 cup butter until light and fluffy. Beat in 1/3 cup caramel ice cream topping. Gradually beat in 2 cups sifted powdered sugar. Beat in 2 1/4 cups additional sifted powdered sugar to reach spreading consistency. Makes 2 1/4 cups

Simple Icing for 9x13 cake:
In a medium saucepan combine 1/2 cup sugar, 1/4 cup evaporated milk, 2 T. butter, 1 t. vanilla, and dash of salt. Bring to boiling. Boil for 2 minutes. Remove from heat. If necessary, beat with an electric mixer until smooth. Cool slightly. Drizzle on cake.