A Tale of 2 Apple Cakes: Mom’s Apple Cake

Created by Robyn Clark on March 20, 2010

Mom’s Apple Cake

6 apples, (about 4 cups) cubed w/ peels left on.
Do not peel apples! Core apples and then cut apples into small cubes. Set aside.

Stir together the following ingredients in large bowl:
1 cube (1/2 cup) butter, melted
2 eggs
1½ cups sugar
1 teaspoon Vanilla extract
Stir the cubed apples into the egg mixture. Set aside.

Mix dry ingredients in small bowl:
2 cups flour
2 Tablespoons cinnamon
½ teaspoons baking soda
Pinch of salt
Slowly add dry ingredients to apple mixture. Stir until blended.

Then add
2 cups raisins
1-2 cups walnuts, optional

Preheat oven to 350°. Grease and flour a 9×13 pan. Spread the batter into the pan. Bake 45-50 minutes. Cool.

Delicious as is, topped with a cream cheese frosting, or with a scoop of vanilla ice cream. ENJOY!

Cream Cheese Frosting (adapted from Betty Crocker Cookbook)

1 3 ounce package cream cheese, softened
1 Tablespoon Milk
1 teaspoon lemon juice
1 teaspoon Vanilla Extract

2 ½ cups powdered sugar

Using an electric hand mixer, beat the cream cheese, milk, lemon juice, and vanilla extract until creamy. Gradually add the powdered sugar, beating until frosting is smooth and of spreading consistency. If it is too thick, add a little more lemon juice a teaspoon at a time.

Frosts a 13×9-inch cake or a bundt cake. Cool cake before frosting.

Recipe printed from My Zesty Life: http://myzestylife.com

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