Shenandoah Valley Apple Cake

Autumn is synonymous with apple harvest time in Ohio. This is a good thing for me because I never tire of all the ways to use apples. When I bake my favorite Shenandoah Apple Cake, my entire house fills with a heavenly aroma. This cake is loaded with apples and topped with a rich topping. It is sinfully good, so you may want to up your exercise regimen!

Shenandoah Valley Apple Cake
Serves 16
1 cup cooking oil
2 cups sugar
3 eggs
1 ¼ tsp. vanilla
2 cups sifted flour
1 tsp. salt
1 tsp. baking soda
3 Cups pared and diced apples
1Cup chopped nuts
1 Tablespoon flour
1 Tablespoon cinnamon (optional)

Beat oil, sugar, eggs and vanilla in bowl at medium speed. (About 3 minutes).
Sift together 2 c. flour, salt, baking soda and cinnamon. Gradually add dry ingredients to egg mixture, beating well after each addition. Stir in apples. Combine nuts and 1 T flour; add to batter. Pour into greased and floured 13x9x2 inch baking pan. Bake in 350 degree oven 1 hour or until cake tests done. Cool in pan on rack.
Caramel Topping
½ cup of butter or margarine
1 Cup brown sugar, firmly packed
¼ cup milk or whipping cream

Combine butter, brown sugar and milk in saucepan. Cook over medium heat, stirring constantly, until mixture boils. Boil 3 minutes. Remove from heat; spread at once on cake.

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